Resumen de Compuestos antioxidantes y su bioaccesibilidad in vitro de la zanahoria (Daucus carota): cambios por procesos térmicos

Nohemí Espinoza Gayosso, Esther Ramírez Moreno, Nelly Cruz Cansino, Alicia Cervantes Elizarrarás, Quinatzin Yadira Zafra-Rojas

• español

  La zanahoria (Daucus carota) pertenece a la familia de las Umbelíferas, es un vegetal rico en β-carotenos y otros antioxidantes. El objetivo de la revisión fue analizar el efecto del procesamiento térmico de la zanahoria sobre los compuestos antioxidantes y su bioaccesibilidad. Los tratamientos térmicos varían de acuerdo a las condiciones de temperatura y tiempo a los que son sometidos los alimentos. Investigaciones han reportado la aplicación de tratamientos térmicos en zanahoria como hervido, pasteurización, ultrapasteurización, esterilización comercial, escaldado, cocción a presión y freído. Existen cambios significativos en los parámetros de color cuando las zanahorias son escaldadas, los valores de a* y b* disminuyeron respecto a las muestras no tratadas. El contenido de compuestos fenólicos y su bioaccesibilidad se reduce con el escaldado y la pasteurización. La zanahoria Egmont Gold tratada a 80°C incrementó la concentración de ácido ascórbico (318.82±18.40 µg/g ps (peso seco)) en 23.84%, respecto a la muestra a temperatura ambiente (258.12±32.56 µg/g ps), debido a la inactivación de la enzima ácido ascórbico oxidasa. La cocción a presión (5134.5±75.3 µg/100 g pf (peso fresco)), hervido (6740.3±58.6 µg/100 g pf), freído (5926.4±106.6 µg/100 g pf), escaldado (87.70±2.75 µg/g pf) y secado (882-1079 mg/kg masa seca) de la zanahoria, provocó una disminución de carotenoides (2.53-31.58%). Por el contrario, cuando se analizó la bioaccesibilidad in vitro, la cocción a presión, hervido y freído incrementaron la bioaccesibilidad de los carotenoides (29.80%, 25.45% y 38.47%, respectivamente) en comparación con la zanahoria sin tratami The carrot (Daucus carota) belongs to the Umbelliferae family, is vegetable rich in β-carotenes and other antioxidants. The aim of the review was to analyze the effect of thermal processing of carrot on antioxidant compounds and their bioaccessibility. The thermal treatments vary according to the temperature and time conditions to which the food is subjected. Researchers have reported the application of thermal treatments to carrots such as boiling, pasteurization, ultra-pasteurization, commercial sterilization, blanching, pressure cooking and frying. There are significant changes in the colour parameters when the carrots are blanched, the values ​​of a* and b* decreased with respect to the untreated samples. The content of phenolic compounds and their bioaccessibility decreased with the blanching and pasteurization. Egmont Gold carrot treated at 80°C increased the concentration of ascorbic acid (318.82 ± 18.40 µg/g dw (dry weight)) by 23.84%, with respect to the sample at room temperature (258.12 ± 32.56 µg/g dw), due to the inactivation of the enzyme ascorbic acid oxidase. Pressure cooking (5134.5 ± 75.3 µg/100 g fw (fresh weight)), boiled (6740.3 ± 58.6 µg/100 g fw), frying (5926.4 ± 106.6 µg/100 g fw), blanched (87.70 ± 2.75 µg/g fw) and drying (882-1079 mg/kg dry mass) of the carrot, caused a decrease in carotenoids (2.53-31.58%). On the contrary, when was analyzed the in vitro bioaccessibility, pressure cooking, boiling and frying increased the bioaccessibility of carotenoids (29.80%, 25.45% and 38.47%, respectively) compared to carrots without treatment (16.80%), this behaviour also occurs in pasteurized, sterilized, ultra-pasteurized and dehydrated carrot pulp. However, the bioaccessibility of carrot antioxidant compounds depends on the polysaccharides of the cell membrane, proteins and other factors of the food matrix.

  ento (16.80%), este comportamiento también ocurre en la pulpa de zanahoria pasteurizada, esterilizada, ultrapasteurizada y deshidratada. Sin embargo, la bioaccesibilidad de los compuestos antioxidantes de la zanahoria depende de los polisacáridos de la membrana celular, proteínas y otros factores de la matriz alimentaria.

• English

  The carrot (Daucus carota) belongs to the Umbelliferae family, is vegetable rich in β-carotenes and other antioxidants. The aim of the review was to analyze the effect of thermal processing of carrot on antioxidant compounds and their bioaccessibility. The thermal treatments vary according to the temperature and time conditions to which the food is subjected. Researchers have reported the application of thermal treatments to carrots such as boiling, pasteurization, ultra-pasteurization, commercial sterilization, blanching, pressure cooking and frying. There are significant changes in the colour parameters when the carrots are blanched, the values ​​of a* and b* decreased with respect to the untreated samples. The content of phenolic compounds and their bioaccessibility decreased with the blanching and pasteurization. Egmont Gold carrot treated at 80°C increased the concentration of ascorbic acid (318.82 ± 18.40 µg/g dw (dry weight)) by 23.84%, with respect to the sample at room temperature (258.12 ± 32.56 µg/g dw), due to the inactivation of the enzyme ascorbic acid oxidase. Pressure cooking (5134.5 ± 75.3 µg/100 g fw (fresh weight)), boiled (6740.3 ± 58.6 µg/100 g fw), frying (5926.4 ± 106.6 µg/100 g fw), blanched (87.70 ± 2.75 µg/g fw) and drying (882-1079 mg/kg dry mass) of the carrot, caused a decrease in carotenoids (2.53-31.58%). On the contrary, when was analyzed the in vitro bioaccessibility, pressure cooking, boiling and frying increased the bioaccessibility of carotenoids (29.80%, 25.45% and 38.47%, respectively) compared to carrots without treatment (16.80%), this behaviour also occurs in pasteurized, sterilized, ultra-pasteurized and dehydrated carrot pulp. However, the bioaccessibility of carrot antioxidant compounds depends on the polysaccharides of the cell membrane, proteins and other factors of the food matrix.