The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices.

Aleksandra Purkiewicz,Małgorzata Starowicz,Agnieszka Narwojsz,Małgorzata Tańska,Tomasz Sawicki,Joanna Ciborska,Katarzyna E Przybyłowicz

doi:10.3390/plants9121759

Abstract

The study assesses the antioxidant activity (AA), carotenoid profile and total phenolic content (TPC) of carrot juices obtained from three different varieties (black, orange and yellow) and prepared using high- (HSJ) and low-speed juicer (LSJ). The AA assessment was carried out using four assays (DPPH, ABTS, PCL ACW and PCL ACL). The content of carotenoids was conducted by high performance liquid chromatography equipped with a diode array detector (HPLC-DAD) method, while the total phenolic content by the spectrophotometric method. It was shown that orange carrot juices contain more carotenoids than yellow and black carrot juices, approximately ten and three times more, respectively. The total carotenoid content in orange carrot juice made by the HSJ was higher (by over 11%) compared to juice prepared by the LSJ. The highest total phenolic content was noticed in black carrot juices, while the lowest in orange carrot juices. In black carrot juices, a higher range of TPC was found in juices made by HSJ, while in the case of the orange and yellow carrots, the highest content of TPC was detected in juices prepared by the LSJ. AA of the juices was highly dependent on the carrot variety, juice extraction method. The most assays confirmed the highest AA values in black carrot juices. Furthermore, it was shown that the HSJ method is more preferred to obtain orange and yellow carrot juices with higher antioxidant properties, while the LSJ method is more suitable for black carrot juice extraction.

Highlights

Carrot is a root vegetable [1] that contains many bioactive compounds, for example, carotenoids (α-carotene, β-carotene lutein, zeaxanthin and lycopene) [2], phenolic acids [3] and anthocyanins (cyanidin-3-O-xylosyl galactoside, cyanidin-3-O-xylosyl galactoside, cyanidin-3-O-xylosyl galactoside) [1]
The carrot juices obtained in the current study were a rich source of carotenoids and phenolic compounds and the content of these bioactive depended on carrot variety and juice extraction method
It was shown that the orange carrot juices were most abundant in the carotenoids, while black carrot juice was characterized by the highest total phenolic content (TPC)

Summary

Introduction

Carrot is a root vegetable [1] that contains many bioactive compounds, for example, carotenoids (α-carotene, β-carotene lutein, zeaxanthin and lycopene) [2], phenolic acids (chlorogenic, ferulic, p-coumaric, caffeic) [3] and anthocyanins (cyanidin-3-O-xylosyl (sinapoylglucosyl) galactoside, cyanidin-3-O-xylosyl (feruolylglucosyl) galactoside, cyanidin-3-O-xylosyl (coumaroylglucosyl) galactoside) [1]. Carrots are commonly classified by the color of roots into white, black, orange, yellow, purple and red [4]. The orange carrot root contains high amounts of α-carotene and is the richest source of β-carotene (precursor of vitamin A). The black carrot is an excellent source of anthocyanins, red carrot root is rich in lycopene, the yellow ones, in turn, was demonstrated to accumulate lutein [6,7]. In addition to the root’s color, the growing and season conditions, the ripeness of carrots as well as part of the root influence the presence of bioactive compounds [8]

Methods

Discussion

Conclusion