{"id":40899,"date":"2010-04-01T00:00:00","date_gmt":"2018-12-04T01:23:46","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/effect-of-storage-and-cooking-on-beta-carotene-isomers-in-carrots\/"},"modified":"2018-12-04T02:23:46","modified_gmt":"2018-12-04T01:23:46","slug":"effect-of-storage-and-cooking-on-beta-carotene-isomers-in-carrots","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/effect-of-storage-and-cooking-on-beta-carotene-isomers-in-carrots\/","title":{"rendered":"Effect of storage and cooking on beta-carotene isomers in carrots (Daucus carota L. cv. &lsquo;Stefano&rsquo;)."},"content":{"rendered":"<p style=\"text-align: justify\">Carrots are one of the highest dietary sources of beta-carotene and are naturally high in the (all-E)-beta-carotene isomer, which has higher bioavailability, provitamin A activity, and antioxidant capacity compared to Z (cis) isomers. The objectives of the present study were to investigate the effects of storage temperature, time, and cooking (boiling for 15 min) on the levels of carotene isomers in &#039;Stefano&#039; carrots. Storing carrots at either 4 degrees C to simulate long-term storage or 20 degrees C to simulate marketing practices resulted in increases in (all-E)-beta-carotene of 20.3% after 3 days at 4 degrees C and 34.4% after 14 days at 20 degrees C, respectively. The levels of Z isomers in raw carrots were low with (13Z)-beta-carotene and (9Z)-beta-carotene accounting for less that 1.8% of the total beta-carotene present. Levels of (9Z)-beta-carotene decreased during storage at either temperature, whereas storage at 4 degrees C resulted in a 109% increase in (13Z)-beta-carotene after 56 days. Cooking significantly increased the levels of (13Z)-beta-carotene and (9Z)-beta-carotene and resulted in the production of (15Z)-beta-carotene, which was absent in raw carrots. Storage at 4 degrees C for 15 days or more prior to cooking reduced the susceptibility of (all-E)-beta-carotene to thermal isomerization during cooking, resulting in lower levels of all three Z-beta-carotene isomers being generated, while storage at 20 degrees C for up to 21 days resulted in significantly higher levels of (all-E)-beta-carotene before and after cooking but had no effect on Z-isomer production during cooking. Consequently, we conclude that, for the greatest health benefit, fresh carrots can be stored for up to 21 days at 20 degrees C or at 4 degrees C for up to 56 days without significant reduction in (all-E)-beta-carotene and should be consumed raw or boiled for less than 15 min to limit Z-beta-carotene isomer formation.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-40899","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"Knoxfield Centre, Department of Primary Industries, Victoria, Ferntree Gully Delivery Centre, Victoria 3156, Australia.","annee":"2010","mois":"4","numero":"58:8","page":"5109-13","auteurs":[{"ID":33234,"post_author":"0","post_date":"2018-12-04 00:10:22","post_date_gmt":"2018-12-03 23:10:22","post_content":"","post_title":"Angela R Jones","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"angela-r-jones","to_ping":"","pinged":"","post_modified":"2018-12-04 00:10:22","post_modified_gmt":"2018-12-03 23:10:22","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/angela-r-jones\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":40896,"post_author":"0","post_date":"2018-12-04 02:23:44","post_date_gmt":"2018-12-04 01:23:44","post_content":"","post_title":"Imsic","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"imsic","to_ping":"","pinged":"","post_modified":"2018-12-04 02:23:44","post_modified_gmt":"2018-12-04 01:23:44","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/imsic\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":40897,"post_author":"0","post_date":"2018-12-04 02:23:45","post_date_gmt":"2018-12-04 01:23:45","post_content":"","post_title":"Winkler","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"winkler","to_ping":"","pinged":"","post_modified":"2018-12-04 02:23:45","post_modified_gmt":"2018-12-04 01:23:45","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/winkler\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":40898,"post_author":"0","post_date":"2018-12-04 02:23:46","post_date_gmt":"2018-12-04 01:23:46","post_content":"","post_title":"Tomkins","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"tomkins","to_ping":"","pinged":"","post_modified":"2018-12-04 02:23:46","post_modified_gmt":"2018-12-04 01:23:46","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/tomkins\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"}],"sources":[{"ID":34177,"post_author":"0","post_date":"2018-12-04 00:24:14","post_date_gmt":"2018-12-03 23:24:14","post_content":"","post_title":"J AGRIC FOOD CHEM","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"j-agric-food-chem-2","to_ping":"","pinged":"","post_modified":"2018-12-04 00:24:14","post_modified_gmt":"2018-12-03 23:24:14","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/source\/j-agric-food-chem-2\/","menu_order":0,"post_type":"source","post_mime_type":"","comment_count":"0","filter":"raw"}]},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.6 (Yoast SEO v23.6) - 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