Comparison of Volatiles, Phenolics, Sugars, Antioxidant Vitamins, and Sensory Quality of Different Colored Carrot Varieties

Abstract

Four different colored carrots, orange, purple with orange core, yellow, and white, were examined for their content of phenolics, antioxidant vitamins, and sugars as well as their volatiles and sensory responses. A total of 35 volatiles were identified in all carrots, 27 positively. White carrot contained the highest content of volatiles, followed by orange, purple, and yellow. In total, 11, 16, 10, and 9 phenolic compounds were determined for the first time in orange, purple, yellow, and white carrots, respectively. Of these, chlorogenic acid was the most predominant phenolic compound in all carrot varieties. Differences (p < 0.05) in relative sweetness, the contents of vitamin C and alpha- and beta-carotenes, and certain flavor characteristics were observed among the colored carrot varieties examined. Purple carrots contained 2.2 and 2.3 times more alpha- and beta-carotenes (trace in yellow; not detected in white) than orange carrots, respectively. Purple carrot may be used in place of other carrot varieties to take advantage of its nutraceutical components.

Conformational Stability, TGA, and Molecular Docking Investigations of p-Coumaric Acid with Special Relevance to Anti-Cancer and Antibacterial Activity

“…Recent studies have confirmed that phenolic acid prevent coronary heart disease, cancer, inflammation, and diabetes. Hydroxycinnamic acid and its derivatives (e.g., coumaric, caffeic, ferulic and sinapic acids) are important pharmaceuticals molecules used as drugs for high blood pressure, stroke prevention, and possess antitumor activity [1][2][3]. There are three possible isomers of coumaric acid which differ in the position of the hydroxyl group substitution on the phenyl group.…”

Handbook of Plant Food Phytochemicals

“…Variation in carotenoid profile has been reported with some carrot cultivars primarily accumulating lutein whilst others primarily accumulated a and 1 carotene [157]. Levels of individual polyacetylenes differ between different carrot varieties [4,30,34,62,79,105,106], and between different members of the Apiaceae family [38,192]. In an analysis of 5 members of the Apiaceae, falcarinol was found in all investigated taxa except parsley.…”

“…Amongst the cultivated species levels of falcarinol were higher in chervil (Anthriscus cerefolium), dill (Anethum graveolens) and parsnip (Pastinaca sativa) [38]. Levels of carotenes, phenolics, and antioxidant capacity are reported as higher in purple carrot varieties than in other varieties [4,168]. In a field study of 27 carrot varieties grown under uniform cultural conditions levels of falcarinol ranged from 0.70 to 4.06 mg/1 00g FW [136].…”

The effect of preliminary processing and different methods of cooking on the iodine content and selected antioxidative properties of carrot (Daucus carota L.) biofortified with (potassium) iodine

“…Carrot roots are a good source of bioactive compounds: carotenoids, especially β-carotene and lutein, dietary fibre (pectins) as well as polyphenolic compounds (Arscott and Tanumihardjo 2010). Therefore, carrot can be an important vegetable in preventive nutrition (Alasalvar et al 2001). The level of particular bioactive compounds in carrot varies depending on many factors, i.e.…”