Abstract:
Carrot (Daucus carota) is a rich source of
antioxidants, mainly, β-carotene and phenolics, which
are necessary to maintain eye health and prevent some
types of cancers. Aim of this study was to evaluate the
effect of cooking methods such as boiling, stir-frying and
microwave cooking on the antioxidant potential of local
carrot variety. The influence of different cooking methods
on the total phenolic content (TPC), total flavonoid content
(TFC), total antioxidant capacity (TAC) and antioxidant
activity (2, 2-Diphenyl-1-picrylhydrazyl (DPPH) free
radical scavenging activity expressed as IC50 value, which
is inversely proportional to antioxidant activity) of carrot
was evaluated. Boiling did not have significant effect on
TPC and TFC, while microwave cooking increased the
TFC significantly. All cooking methods caused significant
changes in the TPC except boiling. Stir-fried carrot showed
significantly lower TPC, TFC and TAC than carrot cooked
by other two methods except for TAC of boiled carrot.
Stir-frying did not change the DPPH radical scavenging
activity, while microwave cooking and boiling reduced
DPPH radical scavenging activity. Microwave cooking
found to be the better method than other two methods to
preserve or enhance the antioxidant compounds of carrot.
Keywords - antioxidants, carrot, flavonoid content,
phenolic content, radical scavenging activity.
