Application of carrot leaves as a pesto ingredient: physicochemical quality and lipid oxidation stability during refrigerated storage

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This research aims to assess the physicochemical quality and lipid oxidation stability of carrot leaf pesto stored in refrigeration compared to basil pesto.
Prepared carrot leaf pesto and compared it with commercially available basil pesto.
Evaluated quality and stability over 4 weeks of refrigerated storage.
Analyzed parameters like color, viscosity, fatty acid composition, and antioxidant activity.
Carrot leaf pesto maintained stable color and showed lower lipid oxidation than basil pesto over storage.
Antioxidant activity of carrot leaf pesto significantly exceeded that of basil pesto throughout storage.
Fatty acid composition in carrot leaf pesto remained more stable compared to basil pesto, indicating higher resistance to lipid quality changes.

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Evaluates carrot leaf pesto's quality and stability against basil pesto, suggesting enhanced antioxidant potential.

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Kim et al. (2026) studied this question.

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