Impact of Cultivar Selection and Thermal Processing by Air Drying, Air Frying, and Deep Frying on the Carotenoid Content and Stability and Antioxidant Capacity in Carrots (<i>Daucus carota</i> L.)

Abstract

L.) cultivars of different colors were assessed with UHPLC-DAD-ToF-MS. Additionally, the processing effects of air drying, air frying, and deep frying on carotenoid stability were applied. Cultivar selection accounted for up to 12.9-fold differences in total carotenoid content in differently colored carrots and a 2.2-fold difference between orange carrot cultivars. Air frying for 18 and 25 min and deep frying for 10 min led to a significant decrease in total carotenoid contents. TEAC assay of lipophilic extracts showed a correlation between carotenoid content and antioxidant capacity in untreated carrots.

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