ical Effect of Scrapping and Keeping Time on Vitamins and Phytochemical E
Retention Ability of Carrot (Daucus carota L)
Okudu H.O Okudu H.O. .. ., ,, , 2 22 2Ojinnaka Ojinnaka, ,, , M.C., M.C., M.C., 2 22 2Arukwe, D.C., 1 11 1Okudu, P.C Okudu, P.C. & . & . & . & 1 11 1Nwagwu, Nwagwu, K.J. 1Department of Human Nutrition and Dietetics 2Department of Food Science and Technology Michael Okpara University of Agriculture Umudike, Abia State Email Email: okudu.helen@mouau.edu.ng okudu.helen@mouau.edu.ng;
ABSTRACT
Scrapping of carrots before packaging for sale is a new method adopted by most carrot sellers in Umuahia and its environs. Scrapping of carrots may enhance leaching out of nutrients and spoilage. The study was designed to evaluate the effect of scrapping and keeping time on some chemical composition of carrot. The β-carotene, riboflavin, niacin, thiamin, phenol, saponin and tannin were determined spectrophotometrically, while ascorbic acid was determined using titration method while flavonoid was determined by gravimetric oven drying method as described by Harborne. The data generated were analysed using Statistical Package for Social Science version 20. The result showed significant (p<0.05) difference between the β-carotene (4083.3µg/100g) content of the unscrapped carrot and the β-carotene (3956.7µg/100g) content of the freshly scrapped carrot. Vitamin B1 content of the carrot samples ranged between 0.02 to 0.04mg/100g. Vitamin B1 content of the freshly scrapped carrot reduced with about 25% while Vitamin B1 content of carrots scrapped and kept for 24hr and 48hr reduced with about 50% each respectively. Vitamin C (4.20 – 5.24mg/100g) and folate (11.80 – 13.83mg/100g) showed reduced of about 0.9 -19.1% vs 6.7 – 14.6% respectively. Scrapping alone reduced the flavonoid content of the carrot with about 22% while scrapping and keeping time reduced the value of flavonoid in carrot with about 24 – 39%. Reduction due to effect of scrapping and keeping time were also observed in saponin, phenol and tannin. Saponin was reduced with about 13 -27%, phenol (8 -25%), and tannin 11.4 – 17%. The study showed that scrapping and keeping time are capable of reducing micronutrients and other phytonutrients of carrot. Keywords Keywords: Scrapping, keeping time, carrot, β-carotene