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Int J Food Sci Nutr. 2016 Dec;67(8):919-28. doi: 10.1080/09637486.2016.1205550. Epub 2016 Jul 10.

The effects of peeling and cooking on the mineral content and antioxidant properties in carrots enriched with potassium iodate and/or selenite (Se(IV)) and selenite (Se(VI)).

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a Department of Human Nutrition, Faculty of Food Technology , University of Agriculture in Krakow , Krakow , Poland ;
b Unit of Plant Nutrition , Institute of Plant Biology and Biotechnology, Faculty of Horticulture, University of Agriculture in Krakow , Krakow , Poland ;
c Department of Fruit and Vegetable and Mushrooms Processing, Faculty of Food Technology , University of Agriculture in Krakow , Krakow , Poland.


Research covered six variants: control, unfertilized carrots and carrots fertilized with: KIO3, Na2SeO4, Na2SeO3, KIO3 and simultaneously with Na2SeO4, and fertilized with KIO3 and simultaneously Na2SeO3. Carrots enriched with iodate or selenite, or both iodate and selenite, were characterized by higher amount of these minerals. Changes to the content of micro- and macroelements, during the cooking time of the carrots, both in peeled and unpeeled carrots, did not head in the same direction (increase, decrease and no change). However, cooking an unpeeled carrot generally resulted in the increased content of polyphenol and carotenoids. On the other hand, cooking peeled carrots led to a decrease in the content of polyphenol and a general lack of change in carotenoid content in relation to the unpeeled cooked carrot. During cooking, the antioxidant activity of the carrot being assessed changed together with the direction of changes in polyphenol content but not in line with the direction of changes in carotenoids.


Carrots; antioxidant activity; cooking; food enrichment; iodate; polyphenols; selenite

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