Abstract
Phenolic compounds have potential to prevent and treat chronic degenerative diseases (CDDs). A phenolic-rich carrot juice was produced by the application of wounding stress. The effects of wounding intensity, storage, peeling, blanching, filtration, and pasteurization over physicochemical, nutritional, nutraceutical, and sensory properties of carrot juice were evaluated. Juices from unpeeled carrots had 7% to 40% more minerals, 0.46 to 1.6 less °Brix, and 1.16× more titratable acidity. The carrot juice with the highest phenolic content was obtained by cutting unpeeled carrots into slices, storing them (48 hr, 15 °C), and blanching them thereafter (80 °C, 6 min; stressed unpeeled carrot juice, SUCJ). SUCJ had 3,600% more chlorogenic acid, 195% more total phenolics, and similar carotenoid content than conventional carrot juice. Sensory evaluation of SUCJ was acceptable and willingness to pay increased by providing information about health benefits. SUCJ has potential as a functional beverage that could aid in the prevention and treatment of CDDs. PRACTICAL APPLICATION: Consumers are increasingly demanding foods and beverages that are healthier, natural, safe, and GMO-free. Abiotic stresses can enhance greatly the nutraceutical content of crops without the need of genetic engineering or dangerous chemicals. These crops could be used as raw materials to produce foods and beverages of higher nutraceutical quality. An easy-to-control abiotic stress is wounding stress, which consists of mechanically damaging the plant tissue (for example, cutting). We applied wounding stress to carrot to produce a phenolic-rich carrot juice. This juice could aid in the prevention or treatment of chronic degenerative diseases.
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Claims 9
Claim · model-written summary
Juice from unpeeled carrots contained more minerals than juice from peeled carrots.
- Taxon
- carrots
Daucus carotae0 - Treatment
- unpeeled carrotse0
- Outcome
- mineralse0
- Direction
- moree0
- Value
- 7% to 40%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Juices from unpeeled carrots had 7% to 40% more minerals, 0.46 to 1.6 less °Brix, and 1.16× more titratable acidity.”
Claim · model-written summary
Juice from unpeeled carrots had lower °Brix.
- Taxon
- carrotsDaucus carotae0
- Treatment
- unpeeled carrotse0
- Outcome
- °Brixe0
- Direction
- lesse0
- Value
- 0.46 to 1.6e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Juices from unpeeled carrots had 7% to 40% more minerals, 0.46 to 1.6 less °Brix, and 1.16× more titratable acidity.”
Claim · model-written summary
Juice from unpeeled carrots had greater titratable acidity.
- Taxon
- carrotsDaucus carotae0
- Treatment
- unpeeled carrotse0
- Outcome
- titratable aciditye0
- Direction
- moree0
- Value
- 1.16×e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Juices from unpeeled carrots had 7% to 40% more minerals, 0.46 to 1.6 less °Brix, and 1.16× more titratable acidity.”
Claim · model-written summary
Cutting, storing and blanching unpeeled carrots yielded the carrot juice with the highest phenolic content.
- Taxon
- carrotsDaucus carotae0
- Treatment
- cutting unpeeled carrots into slices, storing them (48 hr, 15 °C), and blanching them thereafter (80 °C, 6 mine0
- Outcome
- phenolic contente0
- Direction
- higheste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The carrot juice with the highest phenolic content was obtained by cutting unpeeled carrots into slices, storing them (48 hr, 15 °C), and blanching them thereafter (80 °C, 6 min; stressed unpeeled carrot juice, SUCJ).”
Claim · model-written summary
Stressed unpeeled carrot juice had more chlorogenic acid than conventional carrot juice.
- Taxon
- CarrotDaucus carotat0
- Treatment
- SUCJe0
- Outcome
- chlorogenic acide0
- Direction
- moree0
- Value
- 3,600%e0
- Comparator
- conventional carrot juicee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Carrot Juice”
e0“SUCJ had 3,600% more chlorogenic acid, 195% more total phenolics, and similar carotenoid content than conventional carrot juice.”
Claim · model-written summary
Stressed unpeeled carrot juice had more total phenolics than conventional carrot juice.
- Taxon
- CarrotDaucus carotat0
- Treatment
- SUCJe0
- Outcome
- total phenolicse0
- Direction
- moree0
- Value
- 195%e0
- Comparator
- conventional carrot juicee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Carrot Juice”
e0“SUCJ had 3,600% more chlorogenic acid, 195% more total phenolics, and similar carotenoid content than conventional carrot juice.”
Claim · model-written summary
Stressed unpeeled carrot juice had similar carotenoid content to conventional carrot juice.
- Taxon
- CarrotDaucus carotat0
- Treatment
- SUCJe0
- Outcome
- carotenoid contente0
- Direction
- similare0
- Comparator
- conventional carrot juicee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Carrot Juice”
e0“SUCJ had 3,600% more chlorogenic acid, 195% more total phenolics, and similar carotenoid content than conventional carrot juice.”
Claim · model-written summary
Sensory evaluation of stressed unpeeled carrot juice was acceptable.
- Taxon
- CarrotDaucus carotat0
- Outcome
- Sensory evaluation of SUCJ was acceptablee0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Carrot Juice”
e0“Sensory evaluation of SUCJ was acceptable and willingness to pay increased by providing information about health benefits.”
Claim · model-written summary
Information about health benefits increased willingness to pay for stressed unpeeled carrot juice.
- Taxon
- CarrotDaucus carotat0
- Treatment
- providing information about health benefitse0
- Outcome
- willingness to paye0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Carrot Juice”
e0“Sensory evaluation of SUCJ was acceptable and willingness to pay increased by providing information about health benefits.”
The same questions in other papers
processing · quality: phytochemicals · Daucus carota (carrot)Positive and negative results
4 papers in the same direction as this paper · 7 in the opposite direction
- no effect
- negative
- negative
8 papers more in this group
See all 12 papers →pruning · quality: phytochemicals · Daucus carota (carrot)Results agree
1 paper in the same direction as this paper
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.