Publicação

Valorização de subprodutos de cenoura. Promoção da componente bioactiva

Ver documento

Detalhes bibliográficos
Resumo:The high volume of carrot byproducts from the fresh-cut industry (SPC) justifies the interest in its valorisation. The goal of the present investigation was to study the usability of abiotic stress (wound) in promotion of bioactive component of carrot byproducts and posterior recovery (water extraction) and valorisation (incorporation in bread). Carrot byproducts demonstrated a valuable source of antioxidant compounds with a total phenolic compound (CFT) of 46.4 mg EAC.100 g-1 and carotenoids (CCT) of 11.8 mg eq β-carotene.100 g-1. Chlorogenic acid (2.88 mg.100 g-1) and β-carotene (7.86 mg.100 g-1) are the main components. Abiotic stress treatment induced a significant phenolic accumulation reaching the values of 87.2 mg EAC.100 g-1 after 72 hours in the temperature of 5 ᵒC. The optimization of water extraction conditions assisted by ultra-sounds or at the boiling temperature allowed to conclude that the best conditions to recover phenolic compounds are: 50 minutes as time of extraction and ratio of 4:1 (water:sample) assisted by ultra-sounds. The incorporation of extract (20.5 mg/500 g flour) or SPC (20 g/500 g flour) lyophilized in bread may constitute a form of functional enrichment without affecting the sensorial quality.
Autores principais:Kuzina, Anastasiya
Assunto:carrot byproducts phenolic induced phenolic compounds antioxidant activity ultra-sounds lyophilization
Ano:2014
País:Portugal
Tipo de documento:dissertação de mestrado
Tipo de acesso:acesso aberto
Instituição associada:Universidade de Lisboa
Idioma:português
Origem:Repositório da Universidade de Lisboa

Registos relacionados

Registos relacionados