Occurrence of 6-Methoxymellein in Fresh and Processed Carrots and Relevant Effect of Storage and Processing
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- 作者：Annalisa De Girolamo ; Michele Solfrizzo ; Carolina Vitti ; and Angelo Visconti
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2004
- 出版时间：October 20, 2004
- 年：2004
- 卷：52
- 期：21
- 页码：6478 - 6484
- 全文大小：78K
- 年卷期：v.52,no.21(October 20, 2004)
- ISSN：1520-5118
文摘
The occurrence of 6-methoxymellein (6-MM) in fresh and conventionally processed carrot products(for a total of 176 samples) marketed in European locations and the effect of Alternaria spp. infectionand storage conditions on 6-MM accumulation were investigated. 6-MM was found in 78% of testedsamples with levels ranging from 0.02 to 76.00 
g/g, with only 1 of 79 fresh carrots exceeding the"just noticeable difference" level for 6-MM. Storage of carrots at 1 
deg.gif">C was suitable to maintain lowlevels of 6-MM for a period of at least 17 weeks. No effect of Alternaria spp. infection was observedon 6-MM occurrence. The fate of 6-MM during carrot juice processing was also investigated by usingdifferent enzyme formulations for maceration and blanching procedures. Levels of 6-MM in blanchedcarrots obtained by boiling water or steam treatment were reduced by 69 or 33%, respectively, ascompared to fresh carrots. No decrease in 6-MM levels was observed after maceration with pectinolyticenzyme preparations (Rapidase Carrot Juice and Ultrazym AFP-L). A reduction of 6-MM by 85 or94% was obtained after the entire cycle of carrot juice processing, depending on the blanchingprocedure used.Keywords: Carrots; 6-methoxymellein; storage; processing; blanching; juice; pulp
g/g, with only 1 of 79 fresh carrots exceeding the"just noticeable difference" level for 6-MM. Storage of carrots at 1 deg.gif">C was suitable to maintain lowlevels of 6-MM for a period of at least 17 weeks. No effect of Alternaria spp. infection was observedon 6-MM occurrence. The fate of 6-MM during carrot juice processing was also investigated by usingdifferent enzyme formulations for maceration and blanching procedures. Levels of 6-MM in blanchedcarrots obtained by boiling water or steam treatment were reduced by 69 or 33%, respectively, ascompared to fresh carrots. No decrease in 6-MM levels was observed after maceration with pectinolyticenzyme preparations (Rapidase Carrot Juice and Ultrazym AFP-L). A reduction of 6-MM by 85 or94% was obtained after the entire cycle of carrot juice processing, depending on the blanchingprocedure used.Keywords: Carrots; 6-methoxymellein; storage; processing; blanching; juice; pulp