Conversa Giulia, Bonasia Anna, Natrella Giuseppe, Lazzizera Corrado, Elia Antonio
Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71100 Foggia, Italy.
Department of Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via G. Amendola, 165/A, 70126 Bari, Italy.
Foods. 2021 Dec 24;11(1):45. doi: 10.3390/foods11010045.
Peeling may result in changes in carrot's nutritional properties; therefore, the present study focused on its effect on the retention of principal nutrients (minerals, sugars, organic acids) and antioxidants (carotenoids and phenols) in the peeled roots of two landraces ('Carota a punta lunga'-CPL and 'Carota a punta tonda'-CPT) and a hybrid cultivar ('Presto') grown in the area of the "Salterns of Margherita di Savoia" area (Puglia region). The peel had a higher concentration of cations (+92%), organic acids (+103%), carotenoids (+42%), and phenolic acids (seven times) than root flesh. For each chemical class, the most abundant components were K, malic acid, ß-carotene, and chlorogenic acid, respectively. The two landraces stand out for the accumulation of the phenolic acids and ß-carotene, whereas the peel of 'Presto' was distinguished by the concentration of Ca and ascorbic and pyruvic acids. The root flesh had a greater accumulation of simple sugars, nitrate (mainly in CPL), oxalic acid, and in particular in the flesh of 'Presto', of Na and Cl. For local varieties, peel removal seems to impact the nutritional and antioxidative properties of carrots more consistently compared to the advanced cultivar, since it represents on average 21% and 59% of the total carotenoids and phenols, respectively, of the intact roots.
削皮可能会导致胡萝卜营养特性发生变化；因此，本研究聚焦于其对两个地方品种（“Carota a punta lunga”-CPL和“Carota a punta tonda”-CPT）以及一个杂交品种（“Presto”）在“萨沃伊的玛格丽塔盐田”地区（普利亚大区）种植的去皮根中主要营养成分（矿物质、糖类、有机酸）和抗氧化剂（类胡萝卜素和酚类）保留情况的影响。与根肉相比，胡萝卜皮中的阳离子（+92%）、有机酸（+103%）、类胡萝卜素（+42%）和酚酸（高出七倍）浓度更高。对于每一类化学成分，含量最丰富的成分分别是钾、苹果酸、β-胡萝卜素和绿原酸。这两个地方品种以酚酸和β-胡萝卜素的积累量突出，而“Presto”的皮则以钙、抗坏血酸和丙酮酸的浓度为特征。根肉中简单糖类、硝酸盐（主要在CPL中）、草酸的积累量更大，特别是在“Presto”的根肉中，钠和氯的积累量更大。对于地方品种而言，与先进品种相比，去除外皮似乎对胡萝卜的营养和抗氧化特性影响更为显著，因为外皮分别平均占完整根中总类胡萝卜素和酚类的21%和59%。
