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Black carrot polyphenols: effect of processing, storage and digestion—an overview

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Abstract

Black carrots represent a valuable source of polyphenols, in particular anthocyanins and phenolic acids, and has attracted the attention of the scientific community especially due to the unique profile of anthocyanin compounds, which are well distinguished for their role in health promotion and prevention of chronic diseases. Black carrots are often not consumed as such, instead they are processed into other products. In general, processed products of black carrot are stored for long term and the polyphenols are susceptible to degradation during storage. In addition, it is also important to determine how the digestion process affects polyphenols as this will, in turn, affect their bioavailability. Accordingly, the potential health-promoting effects of black carrot polyphenols depend on their processing history and their stability during storage as well as their absorption in the gastrointestinal tract. In this perspective, this review provides an overview of the findings on the effects of processing, storage and digestion on black carrot polyphenols.

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Abbreviations

ACN:

Anthocyanin

HCA:

Hydroxycinnamic acid

LDH:

Lactate dehydrogenase

MTS:

3-(4,5-Dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium, inner salt

MTT:

3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide

PA:

Phenolic acids

ROS:

Reactive oxygen species

SHIME:

Simulator of the human intestinal microbial ecosystem

TFC:

Total flavonoid content

TPC:

Total phenolic content

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469, Maslak, Istanbul, Turkey

    Senem Kamiloglu & Esra Capanoglu

  2. Laboratory of Food Chemistry and Human Nutrition (nutriFOODchem), Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium

    Senem Kamiloglu & John Van Camp

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  1. Senem Kamiloglu
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Correspondence to Esra Capanoglu.

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Kamiloglu, S., Van Camp, J. & Capanoglu, E. Black carrot polyphenols: effect of processing, storage and digestion—an overview. Phytochem Rev 17, 379–395 (2018). https://doi.org/10.1007/s11101-017-9539-8

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