Analysis of chemical compounds\u2019 content in different varieties of carrots, including qualification and quantification of sugars, organic acids, minerals, and bioactive compounds by UPLC

Emel Yusuf,Paulina Nowicka,Igor Piotr Turkiewicz,Karolina Tkacz,Aneta Wojdyło

doi:10.1007/s00217-021-03857-0

Abstract

Twelve carrot varieties in different colours and sizes were investigated for chemical properties (dry matter, ash, pectins, titratable acidity, and pH), contents of vitamin C, sugar, organic acids, mineral (sodium, potassium, calcium, iron, and magnesium), and anti-oxidant activities (ABTS, FRAP, and ORAC). Moreover, total polyphenolics and total tetraterpenoids of colourful carrot varieties were presented. According to the study, sucrose was the dominant sugar and isocitric acid was the most common organic acid in carrot samples. In the case of mineral content, potassium, sodium, calcium, magnesium, and iron were identified, while copper was not identified in carrots. Additionally, most of the analyzed carrots were a good source of pectins (average—1.3%), except for mini-orange carrot. Purple-coloured carrot samples demonstrated the highest results for total sugar (11.2 g/100 g fm), total organic acid (2.8 g/100 g fm), total polyphenolic contents (224.4 mg/100 g fm), and anti-oxidant activities (17.1 mmol Trolox equivalents/100 g dm). In turn, the lowest results were observed in normal yellow carrot for total polyphenols (7.3 mg/100 g fm), and anti-oxidant activities (2.5 mmol Trolox equivalents/100 g dm); besides, the lowest total tetraterpenoids were determined in micro-white carrot—0.2 mg/100 g fm.

Highlights

Global dietary guidelines support boosting fruit and vegetables consumption and recommend five portions of fruit and vegetables per day [1]
The present study showed that micro-sized carrots and purple samples were rich in organic acid contents
Carrot samples were rich in fructose, sorbitol, glucose, and sucrose as sugars; citric, isocitric, maleic, malic, lactic, fumaric, oxalic and adipic acids were the organic acid compounds in coloured carrot samples

Summary

Introduction

Global dietary guidelines support boosting fruit and vegetables consumption and recommend five portions of fruit and vegetables per day [1]. It results from the fact that fruit and vegetables consumption prevent non-communicable diseases such as cardiovascular disorders, obesity, diabetes, and cancer [2]. Many people do not consume fruit and vegetables for varied reasons such as price, eating habits, time, and concerns about fruit and vegetables production [3]. Parental nutritional knowledge increases the consumption of more fruit, vegetables, To clarify, colourful carrot varieties may apply with their elevated health benefits. Orange, red, yellow, and white colours [9]. Except for colour features, bioactive compounds of carrots are precious with activities against diabetes, cardiovascular diseases, obesity, cancers, and aging [14, 15]

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Conclusion