Chemical characterization of leaves of organically grown carrot Dacus carota L.) in various stages of development for use as food

Detalhes bibliográficos
Autor(a) principal: Leite,Camila Wihby
Data de Publicação: 2011
Outros Autores: Boroski,Marcela, Boeing,Joana Schuelter, Aguiar,Ana Carolina, França,Polyana Batoqui, Souza,Nilson Evelázio de, Visentainer,Jesuí Vergílio
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300028
Resumo: In Brazil, street markets and vegetable distributors discard vegetable leaves and stems, including those of carrot (Dacus carota L.). Seeking to reduce the waste of vegetable parts, this study characterized chemically the leaves of organically grown carrot in three stages of development to determine the best time for their removal and consumption as food. The leaves were dehydrated in an oven at 70 °C for 43 hours and analyzed for chemical composition, antioxidant activity, chlorophyll content, fatty acid composition, and also calcium (Ca), sodium (Na), potassium (K), magnesium (Mg), manganese (Mn), iron (Fe), zinc (Zn), and copper (Cu) contents. The analyses indicated 100 days of development as the ideal stage for the removal and consumption of carrot leaves with good antioxidant activity requiring only 63.78 ± 0.5 mg.L-1 methanol leaf extract to inhibit 50% of the concentration of the free radical DPPH (2,2-diphenyl-1picrilidrazil), and total protein and alpha-linolenic acid (18:3 n-3/LNA) contents of 18.23% ± 2.8 and 876.55 ± 20.62 mg.100 g-1 of dry matter, respectively.
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spelling Chemical characterization of leaves of organically grown carrot Dacus carota L.) in various stages of development for use as foodcarrot leavesdevelopmentantioxidant activityIn Brazil, street markets and vegetable distributors discard vegetable leaves and stems, including those of carrot (Dacus carota L.). Seeking to reduce the waste of vegetable parts, this study characterized chemically the leaves of organically grown carrot in three stages of development to determine the best time for their removal and consumption as food. The leaves were dehydrated in an oven at 70 °C for 43 hours and analyzed for chemical composition, antioxidant activity, chlorophyll content, fatty acid composition, and also calcium (Ca), sodium (Na), potassium (K), magnesium (Mg), manganese (Mn), iron (Fe), zinc (Zn), and copper (Cu) contents. The analyses indicated 100 days of development as the ideal stage for the removal and consumption of carrot leaves with good antioxidant activity requiring only 63.78 ± 0.5 mg.L-1 methanol leaf extract to inhibit 50% of the concentration of the free radical DPPH (2,2-diphenyl-1picrilidrazil), and total protein and alpha-linolenic acid (18:3 n-3/LNA) contents of 18.23% ± 2.8 and 876.55 ± 20.62 mg.100 g-1 of dry matter, respectively.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2011-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300028Food Science and Technology v.31 n.3 2011reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612011000300028info:eu-repo/semantics/openAccessLeite,Camila WihbyBoroski,MarcelaBoeing,Joana SchuelterAguiar,Ana CarolinaFrança,Polyana BatoquiSouza,Nilson Evelázio deVisentainer,Jesuí Vergílioeng2011-10-21T00:00:00Zoai:scielo:S0101-20612011000300028Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2011-10-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Chemical characterization of leaves of organically grown carrot Dacus carota L.) in various stages of development for use as food
title Chemical characterization of leaves of organically grown carrot Dacus carota L.) in various stages of development for use as food
spellingShingle Chemical characterization of leaves of organically grown carrot Dacus carota L.) in various stages of development for use as food
Leite,Camila Wihby
carrot leaves
development
antioxidant activity
title_short Chemical characterization of leaves of organically grown carrot Dacus carota L.) in various stages of development for use as food
title_full Chemical characterization of leaves of organically grown carrot Dacus carota L.) in various stages of development for use as food
title_fullStr Chemical characterization of leaves of organically grown carrot Dacus carota L.) in various stages of development for use as food
title_full_unstemmed Chemical characterization of leaves of organically grown carrot Dacus carota L.) in various stages of development for use as food
title_sort Chemical characterization of leaves of organically grown carrot Dacus carota L.) in various stages of development for use as food
author Leite,Camila Wihby
author_facet Leite,Camila Wihby
Boroski,Marcela
Boeing,Joana Schuelter
Aguiar,Ana Carolina
França,Polyana Batoqui
Souza,Nilson Evelázio de
Visentainer,Jesuí Vergílio
author_role author
author2 Boroski,Marcela
Boeing,Joana Schuelter
Aguiar,Ana Carolina
França,Polyana Batoqui
Souza,Nilson Evelázio de
Visentainer,Jesuí Vergílio
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Leite,Camila Wihby
Boroski,Marcela
Boeing,Joana Schuelter
Aguiar,Ana Carolina
França,Polyana Batoqui
Souza,Nilson Evelázio de
Visentainer,Jesuí Vergílio
dc.subject.por.fl_str_mv carrot leaves
development
antioxidant activity
topic carrot leaves
development
antioxidant activity
description In Brazil, street markets and vegetable distributors discard vegetable leaves and stems, including those of carrot (Dacus carota L.). Seeking to reduce the waste of vegetable parts, this study characterized chemically the leaves of organically grown carrot in three stages of development to determine the best time for their removal and consumption as food. The leaves were dehydrated in an oven at 70 °C for 43 hours and analyzed for chemical composition, antioxidant activity, chlorophyll content, fatty acid composition, and also calcium (Ca), sodium (Na), potassium (K), magnesium (Mg), manganese (Mn), iron (Fe), zinc (Zn), and copper (Cu) contents. The analyses indicated 100 days of development as the ideal stage for the removal and consumption of carrot leaves with good antioxidant activity requiring only 63.78 ± 0.5 mg.L-1 methanol leaf extract to inhibit 50% of the concentration of the free radical DPPH (2,2-diphenyl-1picrilidrazil), and total protein and alpha-linolenic acid (18:3 n-3/LNA) contents of 18.23% ± 2.8 and 876.55 ± 20.62 mg.100 g-1 of dry matter, respectively.
publishDate 2011
dc.date.none.fl_str_mv 2011-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300028
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300028
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612011000300028
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.31 n.3 2011
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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