Antioxidant activity and inhibitory effects of black carrot against lipid oxidation in model food systems that are rich in mono and polysaturated fatty acids

Nuts are crucial part of Mediterranean food partterns, and their contribution into the human diet is thought to provide many health effects. U.S Food and Drug Administration recognized the nuts to affect heart-health. Nuts composition is health beneficial due to their macronutrients and micronutrients such as unsaturated fatty acid, vitamin (vitamin E, folic acid, niacin) and mineral (phosphorus, copper) as well as polyphenol constituents. The exposure to oxidation is the main problem of the nuts. The oxidation causes the change in food composition. This spoilage of foods also leads to the change in taste and odor. Therefore, the change in composition also affects the health. To promote the health effects, synthetic and natural antioxidants are added to the food products. Using natural and synthetic antioxidants is the most effective method that has been used for preventing the lipid oxidation. The food model of the almond paste with the black carrot juice addition was studied for 31 days and at 4ºC, 20ºC, 30ºC and 60ºC to increase the antioxidant amount and decrease the lipid oxidation. Therefore, two different formulations were prepared without black carrot juice and with black carrot juice. Almond paste was used as control sample. Almond paste and black carrot juice added almond paste samples were stored as triplicate. During storage, the change in peroxide value and total phenolic content of almond pastes were investigated. The study demonstrated that the lipid oxidation rate decelerated in case of the black carrot juice addition due to increasing antioxidant amount and the synergistic effect of the antioxidants found in almond paste and black carrot juice. As the temperature increased, the lipid oxidation was higher but the addition of black carrot juice in initial days of the storage provides the antioxidant amounts to get higher due to the activation by temperature.