Open AccessVariation in anthocyanins of different varieties of purple carrots
Author(s) -
Jun Ma,
Peixing Lin,
Chunyan Chen,
Jun Ma,
Wei Ma,
Mei-Ling Wu,
Bo Sun
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/632/3/032037
Subject(s) - anthocyanin , cyanidin , galactoside , chemistry , food science , composition (language) , botany , horticulture , biology , biochemistry , enzyme , linguistics , philosophy
The composition and content of anthocyanins were investigated in nine varieties of purple carrots to reveal the diversity of the anthocyanins among different varieties of purple carrots. The results showed the significant differences of the composition and content of anthocyanins were found between nine varieties of purple carrots. Five anthocyanins were detected in purple carrots, including cyanidin 3-xylosyl(glucosyl), cyanidin 3-xylosylgalactoside, cyanidin 3-xylosyl (sinapoylglucosyl)galactoside, cyanidin 3-xylosyl(feruloylglucosyl)galactoside, and cyanidin 3-xylosyl(coumaroylglucosyl)galactoside. Only four of the five anthocyanins were detected in Caohaihong, Zhongzidan, and Yanzi, whereas 3-xylosyl(coumaroylglucosyl)galactoside were not detected. The highest content of total anthocyanins was found in Tianzi. In addition, the highest contents of individual anthocyanins except for cyanidin 3-xylosyl(sinapoylglucosyl)galactoside, were also in Tianzi, and the highest content of 3-xylosyl(sinapoylglucosyl)galactoside was found in Zishengzi. In summary, these findings provide a theoretical reference for the scientific consumption and a foundation for the further study of purple carrots in the future.