Abstract
This study meticulously explored the phytochemical and nutritional variations in carrots (Daucus carota L.) under various storage and cooking methods. The investigation focused on carbohydrates, enzymes, hydrogen peroxide levels, lipid peroxidation, and specific heavy metal concentrations. The findings, which were unveiled with great significance, revealed that cooking had a profound impact on the carbohydrate content, particularly in raw carrots stored under refrigeration or freezing. Moreover, cooking significantly altered enzyme activities, notably reducing peroxidase, polyphenol oxidase, glucose oxidase, and amylase. Proline levels decreased with cooking, while hydrogen peroxide and malondialdehyde levels increased. In contrast, freezing increased proline content. Cooked carrots experienced the highest mineral loss, followed by steamed samples. Notably, heavy metals in carrot tissues were not effectively eliminated through cooking. This study's conclusions underscore the urgent need for pollution management in carrot cultivation, harvesting, and storage due to the vegetable's tendency to accumulate heavy metals. These insights are crucial for making informed dietary choices and ensuring food safety.