Valorization of Carrot Pomace: UVC Induced Accumulation of Antioxidant Phenolic Compounds

Carrot pomace is the main waste residue obtained during carrot juice extraction. Plant tissues respond to abiotic stresses (i.e., wounding stress and ultraviolet C (UVC) radiation) by accumulating bioactive compounds. Due to the mechanical damage occurring during juice extraction, carrot pomace unde...

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Autores principales:	Juan Carlos Sánchez-Rangel, Jorge Benavides, Daniel A. Jacobo-Velázquez
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	carrot waste valorization by-products health-promoting compounds chlorogenic acid ultraviolet C radiation Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/1311d34e7f3c437e9f1edb1d16e3df33
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spelling	oai:doaj.org-article:1311d34e7f3c437e9f1edb1d16e3df332021-11-25T16:41:41ZValorization of Carrot Pomace: UVC Induced Accumulation of Antioxidant Phenolic Compounds10.3390/app1122109512076-3417https://doaj.org/article/1311d34e7f3c437e9f1edb1d16e3df332021-11-01T00:00:00Zhttps://www.mdpi.com/2076-3417/11/22/10951https://doaj.org/toc/2076-3417Carrot pomace is the main waste residue obtained during carrot juice extraction. Plant tissues respond to abiotic stresses (i.e., wounding stress and ultraviolet C (UVC) radiation) by accumulating bioactive compounds. Due to the mechanical damage occurring during juice extraction, carrot pomace undergoes extreme wounding stress. In this study, the effects of UVC light (11.8 W m<sup>−2</sup>, 0–120 min) and storage time (48 h, 25 °C) on the accumulation of phenolics compounds and the antioxidant activity (AOX) of carrot pomace were evaluated. Carrot pomace that was non-treated with UVC (control) showed a 709.5% increase in total phenolics at 48 h. A high correlation of AOX values against total phenolics (<i>R</i><sup>2</sup> = 0.87) was observed, indicating that phenolics were the main contributors to the AOX of the tissue. After UVC treatment, the pomace that was radiated for 120 min with UVC showed an increase (40.4%) in chlorogenic acid (CHA) content. At 24 h, protocatechuic acid and 3,5-dicaffeoylquinic acid, which were not detected before storage, showed accumulation by 166.5 mg/kg and 169.4 mg/kg, respectively, in UVC treated pomace. Chlorogenic acid showed the highest increase (143.6%) at 48 h in the control. Valorization of carrot pomace was achieved by increasing its concentration of antioxidant phenolics through UVC radiation.Juan Carlos Sánchez-RangelJorge BenavidesDaniel A. Jacobo-VelázquezMDPI AGarticlecarrot wastevalorizationby-productshealth-promoting compoundschlorogenic acidultraviolet C radiationTechnologyTEngineering (General). Civil engineering (General)TA1-2040Biology (General)QH301-705.5PhysicsQC1-999ChemistryQD1-999ENApplied Sciences, Vol 11, Iss 10951, p 10951 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	carrot waste valorization by-products health-promoting compounds chlorogenic acid ultraviolet C radiation Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
spellingShingle	carrot waste valorization by-products health-promoting compounds chlorogenic acid ultraviolet C radiation Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999 Juan Carlos Sánchez-Rangel Jorge Benavides Daniel A. Jacobo-Velázquez Valorization of Carrot Pomace: UVC Induced Accumulation of Antioxidant Phenolic Compounds
description	Carrot pomace is the main waste residue obtained during carrot juice extraction. Plant tissues respond to abiotic stresses (i.e., wounding stress and ultraviolet C (UVC) radiation) by accumulating bioactive compounds. Due to the mechanical damage occurring during juice extraction, carrot pomace undergoes extreme wounding stress. In this study, the effects of UVC light (11.8 W m<sup>−2</sup>, 0–120 min) and storage time (48 h, 25 °C) on the accumulation of phenolics compounds and the antioxidant activity (AOX) of carrot pomace were evaluated. Carrot pomace that was non-treated with UVC (control) showed a 709.5% increase in total phenolics at 48 h. A high correlation of AOX values against total phenolics (<i>R</i><sup>2</sup> = 0.87) was observed, indicating that phenolics were the main contributors to the AOX of the tissue. After UVC treatment, the pomace that was radiated for 120 min with UVC showed an increase (40.4%) in chlorogenic acid (CHA) content. At 24 h, protocatechuic acid and 3,5-dicaffeoylquinic acid, which were not detected before storage, showed accumulation by 166.5 mg/kg and 169.4 mg/kg, respectively, in UVC treated pomace. Chlorogenic acid showed the highest increase (143.6%) at 48 h in the control. Valorization of carrot pomace was achieved by increasing its concentration of antioxidant phenolics through UVC radiation.
format	article
author	Juan Carlos Sánchez-Rangel Jorge Benavides Daniel A. Jacobo-Velázquez
author_facet	Juan Carlos Sánchez-Rangel Jorge Benavides Daniel A. Jacobo-Velázquez
author_sort	Juan Carlos Sánchez-Rangel
title	Valorization of Carrot Pomace: UVC Induced Accumulation of Antioxidant Phenolic Compounds
title_short	Valorization of Carrot Pomace: UVC Induced Accumulation of Antioxidant Phenolic Compounds
title_full	Valorization of Carrot Pomace: UVC Induced Accumulation of Antioxidant Phenolic Compounds
title_fullStr	Valorization of Carrot Pomace: UVC Induced Accumulation of Antioxidant Phenolic Compounds
title_full_unstemmed	Valorization of Carrot Pomace: UVC Induced Accumulation of Antioxidant Phenolic Compounds
title_sort	valorization of carrot pomace: uvc induced accumulation of antioxidant phenolic compounds
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/1311d34e7f3c437e9f1edb1d16e3df33
work_keys_str_mv	AT juancarlossanchezrangel valorizationofcarrotpomaceuvcinducedaccumulationofantioxidantphenoliccompounds AT jorgebenavides valorizationofcarrotpomaceuvcinducedaccumulationofantioxidantphenoliccompounds AT danielajacobovelazquez valorizationofcarrotpomaceuvcinducedaccumulationofantioxidantphenoliccompounds
_version_	1718413001270231040

Valorization of Carrot Pomace: UVC Induced Accumulation of Antioxidant Phenolic Compounds

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