Nutritional quality of organically grown carrot (Daucus carota L.) and effect of processing

Organically produced food is gaining increased attention from consumers due to the belief that, besides being environmentally friendly, it also contains higher quantities of phytochemical components that play a protective role in human health. In this study, carrots grown organically by six different certified producers were analyzed. The antioxidant nutritional quality of fresh organic carrots, thermally processed juice at 70 C-degrees and 90 C-degrees, and dried slices (55(degrees)C) was investigated. Variations in the concentration of vitamin C, beta-carotenoids, total phenolic compounds (TPC), and total antioxidant activity (TAA) were observed depending on the producer and the method of thermal processing. The minimal losses of phytochemical components were observed during juice pasteurization at 70 C-degrees, while the drying process resulted in the highest losses. Additionally, a significant positive correlation was identified among vitamin C, beta-carotenoids, and TPC with TAA content.