Falcarindiol is a polyacetylene found in carrot roots which has antifungal activity. Falcarindiol is the main compound responsible for bitterness in carrots. Falcarindiol and other falcarindiol-type polyacetylenes are also found in many other plants of the Apiaceae family, including some commonly used seasonings such as dill and parsley. A variety of bioactivities have been reported so far for falcaridiol and the falcarindiol-type polyacetylenes, and because of potential health-promoting metabolic effects these compounds are studied as potential nutraceuticals. Therefore, the described adsorption technique may present a valuable tool for the removal of polyacetylenes from carrot juice and thus for debittering. On the other hand, adsorption may be utilized for the recovery and enrichment of these plant secondary metabolites and their use as a functional ingredient in pharmaceutical products and dietary supplements, respectively.
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