title: Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products.
abstract: Wounding stresses resulting from fresh-cut processing are known to enhance the antioxidant capacity (AC) of carrots by increasing the synthesis of phenolic compounds. Ultraviolet-B (UV-B) light exposure further promotes the formation of phenolic compounds. Changes in total soluble phenolics (TSP), 5-O-caffeoylquinic acid (5-CQA), total carotenoids, AC, and phenylalanine ammonia-lyase (PAL) activity of five commercial fresh-cut carrot products (baby carrots, carrot stixx, shredded carrots, crinkle cut coins, and oblong chips) were evaluated after exposure to UV-B dosage at 141.4 mJ/cm(2). Significant increases in TSP, AC and 5-CQA levels were observed for each sample following UV-B exposure. Increases in PAL activity were also observed in all carrot products, except crinkle cut coins. Total carotenoids of the carrot products were unchanged by UV-B exposure. Increases in AC levels corresponded directly with increases in the area/weight ratio (exposure area) of the fresh-cut carrot products.
authors: Processed Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA. Wen-Xian.Du@ars.usda.gov
authors: Wen-Xian
authors: WX
authors: Du
authors: Roberto J
authors: RJ
authors: Avena-Bustillos
authors: Andrew P
authors: AP
authors: Breksa
authors: Tara H
authors: TH
authors: McHugh
mesh_terms: D000975:Antioxidants / Q000378:metabolism*; D002338:Carotenoids / Q000378:metabolism; D018552:Daucus carota / Q000201:enzymology / Q000378:metabolism* / Q000528:radiation effects*; D005511:Food Handling; D010636:Phenols / Q000378:metabolism; D010650:Phenylalanine Ammonia-Lyase / Q000378:metabolism; D010940:Plant Proteins / Q000378:metabolism; D014466:Ultraviolet Rays
chemical_list: D000975:Antioxidants; D010636:Phenols; D010940:Plant Proteins; D002338:Carotenoids; D010650:Phenylalanine Ammonia-Lyase