Course:VANT149/2024/Capstone/Science/Team28

Abstract

Beta-carotene, a precursor to vitamin A, is essential for visual health, immune function, and antioxidation. This study investigates the effects of roasting and boiling on beta-carotene retention in carrots, aiming to identify the method that best preserves this nutrient. Fresh carrots were processed by boiling and roasting. Afterward, beta-carotene was extracted using chilled acetone, and its concentration was quantified through colorimetric analysis. The study found that boiling decreases beta-carotene content over boiling time, whereas roasting preserves it in the carrots. Specifically, longer boiling durations result in greater beta-carotene loss, while roasting at high temperatures maintains beta-carotene levels. These findings suggest that roasting is more effective than boiling for preserving beta-carotene in carrots, providing valuable insights for optimizing cooking processes to maximize the nutritional value of this vegetable.

Biographies

Tommy Cai

Tommy Cai is a first-year student at the University of British Columbia. He is passionate about Chemistry. After his first year of chemistry, he was intrigued by the Beer-Lambert law and committed to applying it to scenarios in his life.

Ming Yan

Ming Yan is now a member of UBC vantage college. He is interested in math in high school, as well as chemistry and biology.He enjoys doing experiments and investigations to get results.

Xuanzhang Zheng

Xuanzhang Zheng is a student in Vantage Science of the University of British Columbia. With a great passion for chemistry and data statistics, he hopes to make a breakthrough in these fields.