Version 1
: Received: 11 January 2024 / Approved: 11 January 2024 / Online: 11 January 2024 (11:28:19 CET)
How to cite:
Jung, Y.J.; Jo, Y.J.; Kim, T.M.; Kim, Y.; Lee, J.; Jeong, H.S. Antioxidant and Anti-inflammatory Activity of Carrot Extracts Treated by High Temperature and Pressure. Preprints2024, 2024010896. https://doi.org/10.20944/preprints202401.0896.v1
Jung, Y.J.; Jo, Y.J.; Kim, T.M.; Kim, Y.; Lee, J.; Jeong, H.S. Antioxidant and Anti-inflammatory Activity of Carrot Extracts Treated by High Temperature and Pressure. Preprints 2024, 2024010896. https://doi.org/10.20944/preprints202401.0896.v1
Jung, Y.J.; Jo, Y.J.; Kim, T.M.; Kim, Y.; Lee, J.; Jeong, H.S. Antioxidant and Anti-inflammatory Activity of Carrot Extracts Treated by High Temperature and Pressure. Preprints2024, 2024010896. https://doi.org/10.20944/preprints202401.0896.v1
APA Style
Jung, Y.J., Jo, Y.J., Kim, T.M., Kim, Y., Lee, J., & Jeong, H.S. (2024). Antioxidant and Anti-inflammatory Activity of Carrot Extracts Treated by High Temperature and Pressure. Preprints. https://doi.org/10.20944/preprints202401.0896.v1
Chicago/Turabian Style
Jung, Y.J., Junsoo Lee and Heon Sang Jeong. 2024 "Antioxidant and Anti-inflammatory Activity of Carrot Extracts Treated by High Temperature and Pressure" Preprints. https://doi.org/10.20944/preprints202401.0896.v1
Abstract
This study evaluated the effects of high-temperature and high-pressure treatment on the antioxidant and anti-inflammatory activities of carrot extracts. The total polyphenol and flavonoid content of heated carrot extract increased as the heating temperature increased, with 403.93 mg GAE/100 g and 53.14 mg CE/100 g at 150°C. DPPH and ABTs radical scavenging activity (IC50) of heated carrot extract also increased as the heating temperature increased, with 4.65 mg/mL and 7.31 mg/mL, respectively, at 150°C. The reducing power increased with the heating temperature. Heated carrot extract did not exhibit any temperature- or concentration-dependent cytotoxicity. Nitric oxide (NO) generation was suppressed as the heating temperature and NO production increased. The heated carrot extract showed a decrease in the production of dose-dependent TNF-α, IL-1β, and IL-6 compared to the control group. The above results show that heated carrot extract had effective antioxidant and anti-inflammatory activities.
Keywords
Carrot; Antioxidant; Anti-inflammatory; High temperature and pressure treatment; Cytokine
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
