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Extraction of carrot (Daucus carota L.) carotenes under different conditions
Czech Journal of Food Sciences
This paper describes carotenes extraction from carrot under different conditions involving different temperatures, treatment of samples, and solvents (ethanol, 2-propanol). Carrot roots (<I>Daucus carota</I> L. cv. Nevis F1) were tested for the extraction yields of carotenes at temperatures 20°C, 40°C, and 60°C, the samples having been examined after harvest, after cold storage (stored at 5°C), and after freezing (–18°C). In connection with the technology of the carotenoid concentratedoi:10.17221/9/2008-cjfs fatcat:t5v4jdm3dbc25klammm2mhoz5m