Abstract
The carrot is one of the most cultivated vegetables in the world. Black or purple carrots contain acylated anthocyanins which are of special interest to the food industry for their stability and nutraceutical characteristics. Anthocyanin-rich fruits and vegetables have gained popularity in the last ten years, due to the health benefits they provide. In this paper, the characterizations of the bioactive compounds and antioxidant capacities of different anthocyanin-containing carrots (a black carrot—BC, and a local purple carrot, the “Polignano” carrot—PC), compared to the commercial orange carrot (OC) (lacking of anthocyanins), are reported. The anthocyanin profiles of the polyphenolic extracts of BC and PC were similar, but differences were observed at quantitative levels. The total anthocyanin content in BC was more than twice that in PC (13.84 ± 0.61 vs. 5.64 ± 0.48 mg K Eq. g−1 DW). Phenolic acids (mostly chlorogenic acid) were also present at high level in anthocyanin-rich carrots compared to OC. High polyphenol content accounted also for a high reducing capacity (evaluated by Folin–Ciocalteu reagent, FCR), and antioxidant capacity (evaluated by TEAC and ORAC assays) which were the highest for BC (FCR value: 16.6 ± 1.1 mg GAE. g−1 DW; TEAC: 76.6 ± 10.6 µmol TE. g−1 DW; ORAC: 159.9 ± 3.3 µmol TE. g−1 DW). All carrot genotypes (mostly OC) were rich in carotenoids (BC 0.14 ± 0.024; PC 0.33 ± 0.038; OC 1.29 ± 0.09 mg. g−1 DW), with predominance of α and β-carotene, in OC, and lutein in BC. PC showed the highest malic acid and sugar (glucose plus fructose) content. In conclusion, while BC is remarkable for nutraceutical features, the local genotype (“Polignano” carrot) is worth considering in genetic biodiversity conservation programme.
Highlights
The carrot (Daucus carota L.) is a biennial herbaceous species, belonging to the Apiaceae family
The aim of this study was to characterize the phytochemical profiles of different anthocyanin-containing carrots, compared to the commercial orange carrot, with a special emphasis on the antioxidant components
The black carrot has been extensively studied for its nutraceutical characteristics that impart outstanding health properties [24]
Summary
The carrot (Daucus carota L.) is a biennial herbaceous species, belonging to the Apiaceae family. Carrots are one of the most cultivated, with a worldwide production of around 45 million tonnes, half of which is accomplished in China [1] They are being increasingly consumed, thanks to their ability to keep for a long time, pleasant flavour/taste and perceived health benefits related to their nutritional value. Other vitamins (ascorbic acid, thiamine, riboflavin and niacin), minerals (high potassium content) and dietary fibre are found in carrots [3]. In addition to those nutrients, black carrots contain anthocyanins, which increase their nutritional value
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