alexa Bioactivity of falcarinol and the influenceof processing and storage on its content in carrots (Daucus carota L)


Enzyme Engineering

Author(s): Susanne L Hansen, Stig Purup

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The concentration-dependent activity of the polyacetylene falcarinol ((9Z)-heptadeca-1,9-dien-4,6-diyn-3-ol), isolated from carrots, was investigated in a bioassay with primary mammary epithelial cells in collagen gels and compared with that of β-carotene, the orange pigment in carrots. Falcarinol showed biphasic activity, having stimulatory effects between 0.01 and 0.05 µg ml−1 and inhibitory effects between 1 and 10 µg ml−1, whereas β-carotene showed no effect in the concentration range 0.001–100 µg ml−1. The results are discussed in relation to the health-promoting effects of carrots and related vegetables. Falcarinol was quantified in the carrot cultivars Bolero, Rodelika and Fancy by analytical reverse phase HPLC, subjected to various processing and storage conditions in order to study how long-term storage, blanching, freezing and boiling influence the content of falcarinol. Long-term storage of raw carrot cubes (1 cm3) reduced the falcarinol content by almost 35%. A similar reduction was found in steam-blanched carrot cubes (1 cm3). Long-term storage at −24 °C of steam blanched carrot cubes did not reduce the falcarinol content further. A reduction of almost 70% in the falcarinol content was found in carrot pieces boiled in water for 12 min compared with raw carrots. Copyright © 2003 Society of Chemical Industry

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This article was published in Journal of the Science of Food and Agriculture and referenced in Enzyme Engineering

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