Open AccessAnalysis of bioactive compounds and antioxidant capacities in different varieties of carrots
Author(s) -
Jun Ma,
Chunyan Chen,
Jun Ma,
Wei Ma,
Jiao Yang
Publication year - 2020
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1549/3/032054
Subject(s) - antioxidant , food science , chemistry , mathematics , horticulture , biology , organic chemistry
In this study, twelve varieties of carrots with five colors were evaluated for their levels of bioactive compounds and antioxidant capacities. Bioactive compound contents and antioxidant capacity levels were significantly different among distinct varieties. In detail, ascorbic acid contents ranged from 0.30 mg g −1 DW to 0.63 mg g −1 DW, carotenoid contents ranged from 0.06 mg g −1 DW to 0.54 mg g −1 DW, anthocyanin contents ranged from 0.03 mg g −1 DW to 6.18 mg g −1 DW, proanthocyanidin contents ranged from 0.36 mg g −1 DW to 1.34 mg g −1 DW, flavonoid contents ranged from 1.07 mg g −1 DW to 6.01 mg g −1 DW, total phenolics contents ranged from 7.25 mg g −1 DW to 33.25 mg g −1 DW, FRAP levels ranged from 0.02 mg g −1 DW to 0.16 mg g −1 DW, and ABTS levels ranged from 23.13% to 75.97%. Moreover, the highest contents of anthocyanin, proanthocyanidin, flavonoid, and total phenolics, as well as antioxidant capacity levels, all were in Tianzi (purple). While the highest contents of ascorbic acid and carotenoid were in Zishenghuang (yellow) and Zishengzi (purple with orange core), respectively. This information could be a valuable asset in the research and extension of carrots.