Abstract
Carrot is one of the important root vegetables rich in bioactive compounds like carotenoids and dietary fibers with appreciable levels of several other functional components having significant health-promoting properties. The consumption of carrot and its products is increasing steadily due to its recognition as an important source of natural antioxidants having anticancer activity. Apart from carrot roots being traditionally used in salad and preparation of curries in India, these could commercially be converted into nutritionally rich processed products like juice, concentrate, dried powder, canned, preserve, candy, pickle, and gazrailla. Carrot pomace containing about 50% of β-carotene could profitably be utilized for the supplementation of products like cake, bread, biscuits and preparation of several types of functional products. The present review highlights the nutritional composition, health promoting phytonutrients, functional properties, products development and by-products utilization of carrot and carrot pomace along with their potential application.
Similar content being viewed by others
References
Alklint C (2003) Carrot juice processing—effects on various quality aspects. Bulletin, Lund Institute of Technology, Lund University, Sweden
Ambadan, Jain NL (1971) New blanching medium for dehydration of carrot. Indian Food Pack 25(4):10–13
Ambroziak Z (1998) Technologia Piekarstwa. WSiP, Warszawa
Anderson JW, Smith BM, Guftanson NS (1994) Health benefit and practical aspects of high fiber diets. Am J Clin Nutr 595:1242–1247
Anon (1952) The wealth of India: raw materials, vol 3. Council of Scientific and Industrial Research, New Delhi, pp 20–21
Anon (1976) The wealth of India. Raw materials, vol 3. Council of Scientific and Industrial Research, New Delhi, pp 21–22
Ayres JE, Fishwick MG, Land DG, Swain T (1964) Off-flavours of dehydrated carrot stored in oxygen. Nature 203:81–82
Babic I, Amiot MJ, Ngugen-The C, Aubert S (1993) Changes in phenolic content in fresh, ready-to-use and shredded carrots during storage. J Food Sci 58:351–356
Banga R, Bawa AS (2002) Studies on dehydration of grated carrots. J Food Sci Technol 39:268–271
Bao B, Chang KC (1994) Carrot pulp chemical composition, colour and water-holding capacity as affected by blanching. J Food Sci 59:1159–1161
Bast A, Van den Berg H, Van der Plas RM, Haenen GRM (1996) β-Carotene as antioxidant. Eur J Clin Nutr 50:554–556
Bast A, Haenen GR, Van den Berg R, Van den Berg B (1998) Antioxidants effect on carotenoids. Int J Vitam Nutr Res 68:399–403
Bawa AS, Saini SPS (1987) Effect of method of preservation on the storage quality of carrot juice. Indian Food Pack 41(1):42–46
Beerh OP, Saxena AK, Manan JK (1984) Improvement of the traditional method of manufacture of carrot murrabba. Indian Food Pack 38(4):59–63
Bendich A (1990) Carotenoids and the immune system. In: Krinsky NI, Mathews-Roth MM, Taylor RF (eds) Carotenoids chemistry and biology. Plenum, New York, pp 323–335
Bendich A (1994) Recent advances in clinical research involving carotenoids. Pure Appl Chem 66:1017–1024
Bendich A, Olson JA (1989) Biological action of carotenoids. FASEB J 3:1927–1932
Beom J, Yong S, Myung H (1998) Antioxidant activity of vegetables and blends in iron catalyzed model system. J Food Sci Nutr 3:309–314
Bhatia BS, Mudhar GS (1982) Preparation and storage studies on some intermediate moisture carrot. J Food Sci Technol 19:40–42
Bin-Lim S, Kyung-Jwa M (1996) Effect of blanching conditions on the quality of juice. J Korean Soc Food Sci Nutr 25:680–686
Block G (1994) Nutrient source of pro-vitamin A carotenoids in American diet. Am J Epidemiol 139:290–293
Bose TK, Som MG (1986) Vegetable crops in India. Naya Prakash, Calcutta
Bourne MC (1987) Effect of blanch temperature on kinetics of thermal softening in carrots and green pea. J Food Sci 52:667–668
Bramley P (2000) Is lycopene is beneficial to human health. Phytochem 51:233–236
Byers T, Perry G (1992) Dietary carotenes, vitamin C and vitamin E as protective antioxidants in human cancers. Ann Rev Nutr 12:139–159
Carle R, Schiber A (2001) Recovery and characterization of functional compounds from by-products of fruit and vegetable processing—effect of processing on the nutritional quality of food. Karlsruhe 75:21–23
Castermiller JJM, West CE (1998) Bioavailability and bioconversion of carotenoids. Ann Rev Nutr 18:19–38
Chandler LA, Schwartz SJ (1998) Isomerization and losses of trans beta-carotene in sweet potatoes as affected by processing treatments. J Agric Food Chem 36:129–133
Chen BH, Tang YC (1998) Processing and stability of carotenoid powder from carrot pulp waste. J Agric Food Chem 46:2312–2318
Chen BH, Chen TM, Chein JT (1994) Kinetic model for studying the isomerization of alpha and beta-carotene during heating and illumination. J Agric Food Chem 42:2391–2397
Chen BH, Peng HY, Chen HE (1995) Changes of carotenoids, colour and vitamin A contents during processing of carrot juice. J Agric Food Chem 43:1912–1918
Chiang JC, Singh B, Salunkhe DK (1971) Effect of water quality on canned carrots, sweet cherries and apricot. J Am Soc Hortic Sci 96:353–356
Cruess WV (1958) Commercial fruit and vegetable products. McGraw Hill, New York
D’Odorico A, Martines D, Kiechl D, Egger G, Oberhollenzer B, Bonvicini P, Sturniolo GC, Naccarato R, Willeit J (2000) High plasma levels of alpha- and beta-carotene are associated with a lower risk of artherosclerosis—results from the bruneek study. Artherosclerosis 153:231–239
De Sa MC, Rodriguez-Amaya DB (2004) Optimization of HPLC quantification of carotenoids in cooked green vegetables—comparison of analytical and calculated data. J Food Compos Anal 17:37–51
Deshpande SS, Deshpande US, Salunkhe DK (1995) Nutritional and health aspects of food antioxidants. In: Madhavi DL, Deshpande SS, Salunkhe DK (eds) Food antioxidants—technological, toxicological and health perspectives. Marcel Dekker, New York, pp 361–382
Desobry A, Netto FM, Labuza TP (1998) Preservation of beta-carotene from carrots. Crit Rev Food Sci Nutr 38:381–396
Dietz MJ, Sachi SK, Erdman JWJ (1988) Reversed phase HPLC analysis of alpha and beta-carotene from selected raw and cooked vegetables. Plant Foods Hum Nutr 38:333–341
Dixon RA, Paiva NL (1995) Stress induced phenolpropanoid metabolism. Plant Cell 7:1085–1097
Dreosti IE (1993) Vitamins A, C, E and beta-carotene as protective factors for some cancers. Asia Pac J Clin Nutr 2:5–21
Edwards CG, Lee CY (1986) Measurements of pro-vitamin A carotenoids in fresh and canned carrots and green peas. J Food Sci 51:534–535
FAO (2008) Production year book, vol 55. Food and Agriculture Organization of the United Nations, Rome
Faulks RM, Southon S (2001) Carotenoids, metabolism and disease. In: Handbook of nutraceuticals and functional foods. CRC Press, Florida, p 9
Feinberg B, Schwimmer SR, Reeve R, Juilly M (1964) Vegetables. In: Arsdal Van WB, Copley MJ, Morgan AJ (eds) Food dehydration. AVI, Westport
Filipini M (2001) Preparation, application and evaluation of functional food additives from organic residues using carrot pomace and wheat bread as the model system. Bulletin, Institute for Food Technology, University of Bonn, Bonn
Gill HS, Kataria AS (1974) Some biochemical studies in European and Asiatic varieties of carrot (Daucus carota). Curr Sci 43:184–185
Gopalan C, Ramasastry BV, Balasubramanian SC (1991) Nutritive value of Indian foods. National Institute of Nutrition, Hyderabad, p 47
Gorinstein S, Zachwieja Z, Folta M, Barton H, Piotrowicz J, Zember M, Trakhtenberg S, Martin-Belloso O (2001) Comparative content in persimmons and apples. J Agric Food Chem 49:952–957
Grewal KS, Jain SC (1982) Physico-chemical characteristics of carrot juice beverage. Indian Food Pack 36(5):44–47
Hager TJ, Howard LR (2006) Processing effects on carrot phytonutrients. Hortic Sci 41:74–79
Hansen SL, Purup S, Christensen LP (2003) Bioactivity of falcarinol and the influence of processing and storage on its content in carrots (Daucus carota L). J Sci Food Agric 83:1010–1017
Harborne JB (1976) A unique pattern of anthocyanins in Daucus carota and other Umbelliferae. Biochem Syst Ecol 4:31–35
Hashimoto T, Nagayama T (2004) Chemical composition of ready-to-eat fresh carrot. J Food Hyg Soc Japan 39:324–328
Heinonen MI (1990) Carotenoids and pro-vitamin A activity of carrot (Daucus carota L) cultivars. J Agric Food Chem 38:609–612
Holland B, Unwin JD, Buss DH (1991) Vegetables, herbs and spices: Fifth supplement to McCance and Widdowson’s, London
Hollman PCH, Hertog MGL, Katan MB (1996) Analysis and health effects of flavonoids. Food Chem 57:43–46
Howard FD, MacGillivary JH, Yamaguchi M (1962) Nutrient composition of fresh California grown vegetables. Bull Nr 788, Calif Agric Expt Stn, University of California, Berkeley
Howard LA, Wong AD, Perry AK, Klein BP (1999) Beta-carotene and ascorbic acid retention in fresh and processed vegetables. J Food Sci 64:929–936
Ikken Y, Cambero I, Marin M, Martner A, Hars I, Morales P (1998) Antimutagenic effect of fruit and vegetable aqueous extracts against N-nitrosamine evaluated by the Ames test. J Agric Food Chem 46:5194–5200
Jagtap SA, Adsule RN, Chavan UD (2000) Utilization of carrot pomace for preparation of toffees. Beverage Food World 27:30–32
Jayaraman KS, Dasgupta DR (1978) Development and storage ability of intermediate moisture carrot. J Food Sci 43:1880–1881
Jelen P, Chan CS (1981) Firming of canned vegetables by the addition of lactose. J Food Sci 46:1618–1619
Kahkonen MP, Hopia AI, Vuorela HJ, Rauha JP, Pihlaja K, Kujala TS, Heinonen M (1999) Antioxidant activity of plant extracts containing phenolic compounds. J Agric Food Chem 47:3954–3962
Kalac P, Kyzlink V (1980) The enzyme nature of the beta-carotene in red clover and in other forage crops during silage making with acid additives. Anim Feed Sci Technol 5:59–63
Kalra CL, Kulkarni SG, Berry SK (1987) The carrot—a most popular root vegetable. Indian Food Pack 41(6):46–73
Kalt W (2005) Effects of production and processing factor on major fruit and vegetable antioxidants. J Food Sci 70:11–19
Karakaya S, El SN, Tas AA (2001) Antioxidant activity of some food containing phenolic compounds. Int J Food Sci Nutr 52:501–508
Kaur G, Jaiswal SP, Brar KS, Kumar JC (1976) Physico-chemical characteristics of some important varieties of carrot. Indian Food Pack 30(2):5–8
Kidmose U, Hansen SL, Christensen LP, Edelenbos M, Larsen M, Norback R (2004) Effects of genotypes, root size, storage and processing on bioactive compounds in organically grown carrots (Daucus carota L). J Food Sci 69:388–394
Kochar GK, Sharma KK (1992) Fiber content and its composition in commonly consumed Indian vegetables and fruits. J Food Sci Technol 29:187–190
Krinsky NI (1989) Antioxidant functions of carotenoids. Free Radical Biol Med 7:617–636
Krinsky NI (1990) Carotenoids in medicine. In: Krinsky NI, Mathews-Roth MM, Taylor RF (eds) Carotenoids—chemistry and biology. Plenum, New York, pp 279–291
Krinsky NI (1994) The biological properties of carotenoids. Pure Appl Chem 66:1003–1010
Krokida MK, Philippopoulos C (2006) Volatility of apples during air and freeze drying. J Food Eng 73:135–141
Kumari S, Grewal RB (2007) Nutritional evaluation and utilization of carrot pomace for preparation of high fiber biscuits. J Food Sci Technol 44:56–58
Lineback DR (1999) The Chemistry of complex carbohydrates. Marcel Dekker, New York, pp 1–17
Luh BS, Woodroof JC (1982) Commercial vegetables processing. AVI, Westport, 388
Manjunatha SS, Kumar BL, Mohan G, Das DK (2003) Development and evaluation of carrot kheer mix. J Food Sci Technol 40:310–312
Mathews-Roth MM (1985) Carotenoid and cancer prevention-experimental and epidemiological studies. Pure Appl Chem 57:717–722
Mayer ME, Spiess WEL (2003) Influence of cold storage and blanching on the carotenoid content of Kintoki carrots. J Food Eng 56:211–213
Mazza G, Minizte E (1993) Roots, tubers and bulbs. In: Anthocyanins in fruits, vegetables and grains. CRC Press, Florida, p 265
Mellor JD, Bell GA (1993) Freeze drying the basic process. Encyclopaedia Food Sci Technol Nutr, 2nd edn. Academic, St Louis, pp 2697–2701
Mercier JJ, Arul J, Julien C (1994) Effect of food preparation on the isocoumarin 6-methoxymellein content of UV-treated carrots. Food Res Int 27:401–404
Miedzobrodzka A, Ciesllk E, Sikora E (1992) Changes in the content of nitrate and nitrites in carrot roots during storage in the clamp. Rocz Panstw Zakl Hig 43:33–36
Moure A, Cruz JM, Franco D, Dominguez JM, Sineiro J, Dominguez H, Nunez MJ, Carlos Parojo JC (2001) Natural antioxidants from residual sources. Food Chem 72:145–171
Mudahar GS, Buhr RJ, Jen JJ (1992) Infiltrated biopolymers effect on quality of dehydrated carrots. J Food Sci 57:526–529
Munsch MH, Simard RE (1983) Relationships in colour and carotene content of carrot juices. Can Inst Food Sci Technol J 16:173–178
Nagai T, Reiji I, Hachiro I, Nobutaka S (2003) Preparation and antioxidant properties of water extract of propolis. Food Chem 80:29–33
Nawirska A, Kwasniewska M (2005) Dietary fiber fractions from fruit and vegetable processing waste. Food Chem 91:221–225
Negi PS, Roy SK (2001) The effect of blanching on quality attributes of dehydrated carrots during long term storage. Eur Food Res Technol 212:445–448
Nocolle C, Cardinault N, Aprikian O, Busserolles J, Grolier P, Rock E, Demigne C, Mazur A, Scalbert A, Amouroux P, Remesy C (2003) Effect of carrot intake on cholesterol metabolism and antioxidant status in cholesterol fed rats. Eur J Nutr 42:254–261
Oshawa K, Chinen C, Takanami S, Kuribayashi K (1995) Studies on effective utilization of carrot pomace. II. Effective utilization to cake, dressings and pickles. Int J Food Sci Technol 23:15–18
Oviasogie OP, Okoro D, Ndiokwere CL (2009) Determination of total phenolic amount of some edible fruits and vegetables. Afr J Biotechnol 8:2819–2820
Palozza P, Krinsky NI (1992) Antioxidant effects of carotenoids in vivo and in vitro: an overview. Methods Enzymol 213:403–420
Panalaks T, Murray YK (1970) Effect of processing on the content of carotene isomers in vegetables and peaches. J Can Inst Food Technol 3:145–151
Pruthi JS, Saxena AK, Mann JK (1980) Studies on the determination of optimum conditions of preservation of fresh vegetables in acidified sulphited brine for subsequent use in Indian style curries etc. Indian Food Pack 34(6):9–16
Puuponen-Pimia R, Hakkinen ST, Aarni M, Suortti T, Lampi AM, Eurola M, Piironen V, Nuutila AM, Oksman-Caldentey KM (2003) Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways. J Sci Food Agric 83:1389–1402
Raum R (2003) Microbiological quality of health foods and organic foods. Neth Milk Dairy J 14:130–134
Reeve RM (1943) Microscopy of the oils and carotene bodies in dehydrated carrots. Food Res 8:137–145
Robards K, Prenzler PD, Tucker G, Swatsitang P, Glower W (1999) Phenolic compounds and their role in oxidative processes in fruits. Food Chem 66:401–436
Robertson IA, Eastwood MA, Yeomam MM (1979) An investigation into the dietary fiber content of normal varieties of carrot at different development stages. J Agric Food Chem 39:388–391
Rock CL (1997) Carotenoids: biology and treatment. Pharmacol Ther 75:185–197
Rodriguez-Amaya DB (1997) Carotenoids and food preparation: the retention of provitamin A carotenoids in prepared, processed and stored foods. OMNI project, US Agency for International development office of Health and Nutrition, John Snow Inc
Saldana G, Stephens ST, Lime BJ (1976) Carrot beverage. J Food Sci 41:1245–1248
Salwa AA, Galal EA, Neimat A, Elewa (2004) Carrot yoghurt: sensory, chemical, microbiological properties and consumer acceptance. Pak J Nutr 3:322–330
Sampathu SR, Chakraberty S, Kamal P, Bisht HC, Agrawal ND, Saha NK (1981) Standardization and preservation of carrot halwa—an Indian sweet. Indian Food Pack 35(6):60–67
Santo MS, Leka L, Fotouhi N, Meydani M, Hennekens GH, Meydani SN, Wu D, Gaziano JM (1996) Natural killer cell activity in elderly men is enhanced by β-carotene supplementation. Am J Clin Nutr 64:772–777
Schieber A, Stintzing FC, Carle R (2001) By-products of plant food processing as a source of functional compounds—recent developments. Trends Food Sci Technol 12:401–405
Schieber A, Schweiggert U, Stoll T, Carle R (2004) Recovery, characterization and application of a functional food ingredient containing carotenes and oligogalacturonic acids from carrot pomace. Inst Food Res, Norwich, UK www.ifr.ac.uk (Accessed on 17 April 2006)
Schweiggert U (2004) Carrot pomace as a source of functional ingredients. Fluss Obst 71:136–140
Seo A, Yu M (2003) Toxigenic fungi and mycotoxins. In: Andrea Z (ed) Handbook of industrial mycology. Academic, London, pp 233–246
Sethi V, Anand JC (1982) Studies on the preparation, quality and storage of intermediate moisture vegetables. J Food Sci Technol 19:168–170
Sharma GK, Semwal AD, Arya SS (2000) Effect of processing treatments on the carotenoids composition of dehydrated carrot. J Food Sci Technol 37:196–200
Sharma HK, Kaur J, Sarkar BC, Singh C, Singh B (2009) Effect of pre-treatment conditions on physico-chemical parameters of carrot juice. Int J Food Sci Technol 44:1–9
Sian NK, Ishak S (1991) Carotenoid and anthocyanin contents of papaya and pineapple: influence of blanching and pre-drying treatments. Food Chem 39:175–185
Simon PW, Lindsay RC (1983) Effect of processing upon objective and sensory variables of carrots. J Am Soc Hortic Sci 108:928–931
Simon PW, Wolff XY (1987) Carotene in typical and dark orange carrots. J Agric Food Chem 35:1017–1022
Simova ED, Frengova GT, Beshkova DM (2004) Synthesis of carotenoids by Rhodotorula rubra cultured with yoghurt starter whey ultra filtrate. J Soc Dairy Technol 31:115–121
Simpson KL (1983) Relative value of carotenoids as precursors of vitamin A. Am J Clin Nutr 29:112–116
Sims CA, Balaban MO, Matthews RF (1993) Optimization of carrot juice colour and cloud stability. J Food Sci 58:1129–1131
Singh H (2001) Osmotic dehydration of carrot shreds for gazrailla preparation. J Food Sci Technol 38:152–154
Singh P, Kulshrestha K (2008) Nutritional quality of food supplements based on carrot powder and grits. J Food Sci Technol 45:99–101
Singh B, Panesar PS, Nanda V (2006) Utilization of carrot pomace for the preparation of a value added product. World J Dairy Food Sci 1:22–27
Speizer FE, Colditz GA, Hunter DJ, Rosner B, Hennekens C (1999) Prospective study of smoking, antioxidant intake and lung cancer in middle aged women. Cancer Causes Control 10:475–482
Stephens TH, McLemore TA (1969) Preparation and storage of dehydrated carrot flakes. Food Technol 23(12):1600–1602
Stephens ST, Saldana G, Lime BJ (1976) Neutralized juice of acid treated carrots. J Food Sci 41:1245–1246
Stoll A, Schieber A, Carle R (2001) Carrot pomace an underestimated by-product. In: Pfannhauser W, Fenwick GR, Khokhar S (eds) Biologically active phytochemicals in food. The Royal Society of Chemistry, Cambridge, pp 525–527
Stoll T, Schweiggert U, Schieber A, Carle R (2003) Application of hydrolyzed carrot pomace as a functional food ingredient to beverages. J Food Agric Environ 1:88–92
Sulaeman A, Keeler L, Giraud DW, Taylor SL, Wehling RL, Driskell JA (2001) Carotenoids content and physiochemical and sensory characteristics of carrot chips deep-fried in different oils at several temperatures. J Food Sci 66:1257–1264
Suman M, Kumari K (2002) A study on sensory evaluation, beta-carotene retention and shelf-life of dehydrated carrot products. J Food Sci Technol 39:677–681
Sun MS, Mihyang K, Song JB (2001) Cytotoxicity and quinine reductase induced effects of Daucus carrot leaf extracts on human cells. Korean Food Sci 30:86–91
Suvarnakuta P, Devahastin MS, Arun S (2005) Drying kinetics and β-carotene degradation in carrot undergoing different drying processes. J Food Sci 70:520–526
Tanska M, Zadernowski R, Konopka I (2007) The quality of wheat bread supplemented with dried carrot pomace. Pol J Nat Sci 22:126–136
Thamburaj S, Singh N (2005) Textbook of vegetables, tuber crops and spices. Indian Council of Agriculture Research, New Delhi, 151
Thebaudin JY, Lefebvre AC, Harrington M, Bourgeois CM (1997) Dietary fibers: nutritional and technology interest. Trends Food Sci Technol 8:41–48
Torronen R, Lehmusaho M, Hakkinen S, Hanninen O, Mykkanen H (1996) Serum β-carotene response to supplementation with raw carrots, carrot juice or purified β-carotene in healthy non-smoking women. Nutr Res 16:565–575
Upadhyay A, Sharma HK, Sarkar BC (2008) Characterization and dehydration kinetics of carrot pomace. Agric Eng Int 10:1–9
Van PG (1996) Review: epidemiological evidence for β-carotene in prevention of cancer and cardiovascular disease. Eur J Clin Nutr 50:557–561
Velioglu YS, Mazza G, Gao L, Oomah BD (1998) Antioxidant activity and total phenolics in selected fruits, vegetables and grain products. J Agric Food Chem 46:4113–4117
Villanueva-Suarez MJ, Redonda-Cuenca A, Rodriguez-Sevilla MD, Heras M (2003) Characterization of non-starch polysaccharides content from different edible organs of some vegetables, determined by GC and HPLC: comparative study. J Agric Food Chem 51:5950–5955
Walter WMJ, Purcell AE, Cobb WY (1970) Fragmentation of beta-carotene in autooxidating dehydrated sweet potato flakes. J Agric Food Chem 18:881–885
Yoon KY, Cha M, Shin SR, Kim KS (2005) Enzymatic production of a soluble fiber hydrolysate from carrot pomace and its sugar composition. Food Chem 92:151–157
Zaman Z, Roche S, Fielden P, Frost PG, Nerilla DC, Cayley ACD (1992) Plasma concentration of vitamin A and E and carotenoids in Alzheimer’s disease. Age Ageing 21:91–96
Zhang D, Hamauzee Y (2004) Phenolic compounds and their antioxidant properties in different tissues of carrots (Daucus carota L.). Food Agric Environ 2:95–101
Zhang-Xue T, Zhao-Yong R, Yin-Mingon (2007) Effects of drying technologies on the content of moisture and carotenoids in carrot pomace. Sci Agric Sin 40:995–1001
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Sharma, K.D., Karki, S., Thakur, N.S. et al. Chemical composition, functional properties and processing of carrot—a review. J Food Sci Technol 49, 22–32 (2012). https://doi.org/10.1007/s13197-011-0310-7
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-011-0310-7