Bioactive Compounds and Antioxidant Capacity in Anthocyanin-Rich Carrots: A Comparison between the Black Carrot and the Apulian Landrace “Polignano” Carrot

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.

Light and Autofluorescence, Multitasking Features in Living Organisms

“…The pleasing effects of polyphenol derivatives on taste and color of alimentary products, along with the increasing awareness on their nutritional and healthy properties account for the gathering efforts to improve their natural content in edible vegetables or their use as additives in food and beverage. The antioxidant properties of phenolic compounds are considered the main reason for their anticancer, antidiabetic, anti-inflammatory, anti-osteoporotic and cardioprotective effects, [55,71,72,[87][88][89][90][91]. Actions on the pathways of glucose metabolism, as well as on the signaling pathways regulating cell proliferation, apoptosis, host immune response and inflammation, or on estrogenic or anti-estrogenic activity are reported in the literature to explain the manifold therapeutic effects of polyphenols, with particular attention to the cyanidin-3-O-galactoside, the colored derivative commonly present in different kinds of seeds and fruits [71,92].…”

Neglected and Underutilized Plant Species (NUS) from the Apulia Region Worthy of Being Rescued and Re-Included in Daily Diet

“…In fact, the primary genotypes of carrots were yellow or purple and they originally spread from Afghanistan across the Middle East, North Africa, Europe, and China. During the domestication processes, yellow carrots have been preferred, leading to the final development and cultivation of orange carrots, the most prevalent at present [15][16][17]. On the other hand, black/purple carrots (Daucus carota ssp.…”

“…In the case of Polignano landrace, these carrots are currently cultivated in an area of about 20 ha, with cultivation practices at risk due to the age of elder farmers and the difficulty for farmers to collect reproductive material/seeds. The Polignano and Tiggiano carrots have been the subject of several studies in recent years, particularly due to the anthropic cultural heritage associated with them and their high nutritional value [16][17][18][19][20][21]. In fact, their typical yellow-purple color has been associated with increased levels of some classes of polyphenols compared to the commercial orange varieties.…”

A Greener HPTLC Approach for the Determination of β-Carotene in Traditional and Ultrasound-Based Extracts of Different Fractions of Daucus carota (L.), Ipomea batatas (L.), and Commercial Formulation

“…The root of Daucus carota L. (family: Apiaceae), commonly referred to as carrot, is an essential vegetable source of bioactive chemicals in human and animal diets, as well as having remarkable economic significance as the world's most plentiful food crop [4,5]. Dietary fiber, αand β-carotene (vitamin A precursors), ascorbic acid, thiamine, riboflavin, niacin, carbohydrates, and a high potassium content are all found in the root of D. carota [6].…”

“…Dietary fiber, αand β-carotene (vitamin A precursors), ascorbic acid, thiamine, riboflavin, niacin, carbohydrates, and a high potassium content are all found in the root of D. carota [6]. In addition to carotenoids and above-mentioned nutrients, carrots also contain anthocyanins, which enhance their nutritional value [5]. It is a very good source of antioxidant [7,8] along with anti-diabetic, anti-inflammatory, cardioprotective activities, hepatoprotective, nephroprotection, and anti-atherogenic activities [9,10].…”