# Retention of Antioxidants from Dried Carrot Pomace in Wheat Bread
## 1 Introduction  
Post-production waste from vegetable juice processing can be a source of valuable antioxidant compounds [1], which have repeatedly proven hypoglycemic, hypocholes-terolemic, anticancerrogenic anti-inflammatory, antiviral, antimicrobial, anti-allergic, anti-coagulant effects, reduce post-prandial glycemia, hypertension, and the risk of diseases such as atherosclerosis and other cardiovascular diseases, cataracts, diabetes, genetic damage, degenerative bone changes, and neurodegenerative diseases including Alzheimer's disease [2; 3; 4]. One of the most valuable sources of such compounds may be the pomace produced during the manufacture of carrot juice. Carrots are an important source of so-called phytoutrients, i.e., compounds of plant origin (mainly secondary metabolites) with health-promoting properties. This group includes a number of phenolic compounds and carotenoids. The phenolic acids found in carrots are mainly derivatives of hydroxycinamic acid [5]. In terms of vitamins, thiamin, riboflavin, niacin, folic acid and vitamin C are present in significant amounts. The anthocyanin content varies according to color, reaching, in black varieties, 1750 mg/kg [6; 7]. The high levels of carotenoids significantly shape the therapeutic properties of carrots, which include a diuretic effect, and the maintenance of proper nitrogen levels by removing excess uric acid. Carrot consumption can also have a positive effect on the immune system, protecting against heart attacks, hypertension, osteoporosis, cataracts, arthritis, asthma and urinary tract infections [6; 7]. Nevertheless, the storage of carrots for longer periods resultsin significant changes in color, total soluble solids, acidity, total phenolics, carotenoids and antioxidant activity [8], which is one of the reasons for its industrial processing. Phenolic compounds in carrot roots are unevenly distributed, with the highest amount found in the outer parts. The total content of phenolic compounds depends on the variety, and varies in studies by different authors, depending on the methodology used. According to [PERSON] et al. [5] the total amount of phenolic acids (after summing up the individual acids determined by chromatography) in purple carrots was 74.64 mg/100 g, while in other varieties it ranged from 7.72 to 16.21 mg/100 g. Similarly, [PERSON] et al. [9] observed the highest content of phenolic compounds (1930 mg per 100 g d.m. in terms of catechin) in purple carrot root and the lowest (806 mg per 100 g d.m.) in white carrot root. Even higher values for orange carrots (1400-1582 mg in 100 g d.m.) were recorded by [PERSON] et al. [10]. According to [PERSON] and [PERSON] [11], the fiber substances of carrots include pectin (7.41% on a dry weight basis), hemicelluloses (9.14%), cellulose (80.94%) and lignin (2.48%). Carrots are therefore a rich source of calcium petentate, which has been associated with the ability to lower cholesterol levels and liver enzyme activity [12] consequently reducing the risk of hypertension, heart attack, heart disease and cancer [13]. The water content of carrots ranges from 86-89% [6], resulting in yields of 60-70% during juice production. Only a fraction of the health-promoting compounds end up in the juice, as, for example, the amount of caroten remaining in the pomace can be as high as 80% [14]. The antioxidant activity and content of bio-active compounds in carrot waste may be of importance in health promotion, prevention and therapy [15]. It has been shown that their levels in carrot juice change due to various processing methods, such as blanching, enzyme liquefaction and pasteurization [16], so similar effects could be expected for the pomace. Fresh carrot pomace is unstable in terms of microbial spoilage and should be quickly dehydrated by a range of drying methods [17]. Dried carrot pomace could be used in a variety of food products of plant and animal origin including bread, cake, dressings, pickle, cookies, and functional drinks [7], but also various extrudates [18] and a range of meat products [19].