STUDY OF THE LIPID AND CAROTENOID COMPOSITION OF CARROT RESIDUES
Abstract
In this study, a comprehensive chemical analysis of the lipid and carotenoid composition of locally grown carrot varieties and their juice extraction residues was conducted for the first time. Quantitative differences in lipids and carotenoids between fresh and dried residues were evaluated, and the major classes of compounds within neutral lipids were identified. The results demonstrate the potential of carrot processing residues as a valuable source of biologically active compounds. Furthermore, the findings provide a scientific basis for the valorization of agro-industrial by-products in the development of functional foods and nutraceuticals. This work contributes to a deeper understanding of compositional changes during processing and supports the sustainable utilization of plant-based resources