Characterization of Purple Carrot Germplasm for Antioxidant Capacity and Root Concentration of Anthocyanins, Phenolics, and Carotenoids (original) (raw)
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Plants
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 carro...
Carrot anthocyanins: nutrition, diversity and genetics
Acta horticulturae, 2019
Purple carrots represent an excellent dietary source of anthocyanins. The consumption of these water-soluble flavonoid pigments is associated with various health benefits, attributed mainly to their antioxidant and anti-inflammatory properties. Anthocyanin pigmentation varies broadly among organs and tissues of the carrot plant and among carrot genetic stocks. The chemical structure of anthocyanin pigments conditions, to a great extent, their chemical stability and biological properties. Thus, variation among carrot stocks for total anthocyanin concentration as well as for pigment composition, particularly the relative content of acylated versus non-acylated anthocyanins, has practical importance for the production of chemicallystable food colorants and for using purple carrots as a dietary source of phytonutrients. Knowledge on the genetic basis of anthocyanin biosynthesis and modification (i.e., acylation and glycosylation) is expected to impact carrot breeding programs aiming at developing new varieties for both purposes; fresh consumption and the production of food dyes. This short review presents recent advances in the health-promoting effects of carrot anthocyanins, the characterization of purple carrot germplasm with regards to their pigment composition, as well as progress on the genetics underlying carrot anthocyanin pigmentation. The impact of these findings on carrot breeding programs for improving nutraceutical value is discussed.
Evaluation of bioactive properties of Indian carrot (Daucus carota L.): A chemometric approach
Food Research International, 2014
Sixteen Indian commercial carrot cultivars were analysed for variations in β-carotene, total phenolics, total flavonoids, total monomeric anthocyanin and antioxidant activity. Antioxidant activity was measured using four in vitro assays viz. ferric reducing antioxidant power (FRAP), cupric reducing antioxidant power (CUPRAC), 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and Trolox equivalent antioxidant capacity assays (TEAC). Additionally six colour attributes were evaluated. Among carrot cultivars, significant differences (p b 0.05) were obtained with respect to antioxidant composition and antioxidant activity. Total phenols and total flavonoids varied from 7.98 to 291.48 mg/100 g fresh weight (fw) and 3.00 to 111.70 mg/100 g fw respectively. Chemometric tools like principal component analysis (PCA) and agglomerative hierarchical clustering (AHC) were applied to understand possible classification Indian carrot cultivars based on colour properties, bioactive antioxidant compounds and antioxidant potentiality. PCA revealed that the first two components represented 92.9% of the total variability in the total variation. AHC classified cultivars into four main groups on the basis of the measured parameters. Black coloured genotype was found to be rich source of phenols, flavonoids and anthocyanin with very high antioxidant activity. Orange cultivars were found to be rich sources for β-carotene compared to red & black cultivars.
Genes
Purple or black carrots (Daucus carota ssp. sativus var. atrorubens Alef) are characterized by their dark purple- to black-colored roots, owing their appearance to high anthocyanin concentrations. In recent years, there has been increasing interest in the use of black carrot anthocyanins as natural food dyes. Black carrot roots contain large quantities of mono-acylated anthocyanins, which impart a measure of heat-, light- and pH-stability, enhancing the color-stability of food products over their shelf-life. The genetic pathway controlling anthocyanin biosynthesis appears well conserved among land plants; however, different variants of anthocyanin-related genes between cultivars results in tissue-specific accumulations of purple pigments. Thus, broad genetic variations of anthocyanin profile, and tissue-specific distributions in carrot tissues and organs, can be observed, and the ratio of acylated to non-acylated anthocyanins varies significantly in the purple carrot germplasm. Addi...
For the improvement of carrot cultivation in Egypt and because of the deterioration of the local Egyptian purple carrots, two novel colored (Purple and Deep Purple) F1 carrot hybrids were introduced for the first time from Netherland to be evaluated and compared to the broadly cultivated yellow Japanese F1 hybrid (Kuruda) under the Middle Egypt sandy soil growing conditions. The horticultural evaluation showed that the two purple hybrids have elongated thick roots and good vegetative growth and gave a very high yield of roots in two successive winter seasons of 2013/2014 and 2014/2015. The Deep Purple hybrid exceeded the other two hybrids in almost all studied chemical and horticultural characteristics. It showed about three folds of leaves fresh weight/plant, two folds of both root fresh weight/plant and yield/m2 when compared with Purple and Kuruda hybrids. The chemical analyses declared that the Purple and Deep Purple hybrids have higher contents of all estimated components and the Deep Purple hybrid had the highest values of total flavonoids (about two folds), total phenols (about 5-6 folds), antioxidant activity percentage (7-8 times), and total soluble solids percentage (1.5-2 times) than that of the yellow F1 hybrid “Kuruda”. These newly introduced two Purple and Deep Purple F1 hybrids may be very promising in production and processing purposes of purple carrots and good materials in carrot breeding programs in Egypt.
Molecules
The aim of the present study was to determine the concentrations of polyphenols and carotenoids by means of HPLC/UV-Vis in certified organic and non-organic carrots (Daucus carota L.) of two cultivars (Flacoro and Nantejska). The analyzed carrot root samples contained, on average, 4.29 ± 0.83 mg/100g f.w. of carotenoids (mainly β-carotene) and 9.09 ± 2.97 mg/100g f.w. of polyphenols, including 4.44 ± 1.42 mg/100g f.w. of phenolic acids and 4.65 ± 1.96 mg/100g f.w. of flavonoids. Significant effects of the production system on the carotenoids (total) and β-carotene concentration were found, with higher concentrations of these compounds generally identified in conventionally cultivated roots (4.67 ± 0.88 mg/100g f.w.) vs. organically grown ones (4.08 ± 0.74 mg/100g f.w.). There was a noticeable inter-sample (inter-farm) variation in the concentration of polyphenols in carrot roots. Despite a general trend towards higher concentrations of these compounds in the organic carrots (9.33 ± ...
Determination of Anthocyanins of Purple Carrot Two Cultivars
Proceedings of the 1st International Symposium Innovations in Life Sciences (ISILS 2019), 2019
Two cultivars of purple carrot 'Pupur' and 'Mayami shokoladnaya" were investigated. Anthocyanins of both cultivars was qualitatively the samemain compound was cyanidin-3-feruloylhexosyl-pentosyl-hexodide, mole fraction of the anthocyanin was approximately 72 % of the overall anthocyanin content of carrot roots of cv. "Purpur" (I) and only 49 % in in carrot roots of cv. "Mayami shokoladnaya" (II). Cyanidin-3-pentosyl-hexoside (33.8 %) was found in carrot roots of (II) and only 4-18 % in carrot roots of (I). The overall accumulation of anthocyanins was fond in roots of carrots was 0.111 and 0.232 g per 100 g FW for cultivars I and II, respectively.
Journal of the …, 2005
ADDITIONAL INDEX WORDS. ORAC, Solanum tuberosum, Solanum phureja, pigmented fl esh, red fl esh, purple fl esh, Trolox equivalents ABSTRACT. A breeding effort designed to increase the antioxidant level of potato (Solanum tuberosum L.) by means of high concentrations of anthocyanins and/or carotenoids provided selected materials for analysis. Extraction methods suitable for isolating both hydrophilic and lipophilic compounds were used and measurements of total anthocyanin and total carotenoid were made. Two methods of measurement of oxygen radical absorbance capacity (ORAC) adapted to hydrophilic and lipophilic compounds were applied. Total anthocyanin values varied between 9.5 and 38 mg per 100 g fresh weight (FW). The hydrophilic fraction ORAC measurements among anthocyanin-rich clones varied between 250 and 1420 µmol Trolox equivalents per 100 g FW. These two variables were signifi cantly correlated, r = 0.73, and with signifi cant positive slope in linear regression. Measurement of total carotenoids revealed differing degrees of yellowness covered a range of total carotenoid extending from 35 to 795 µg per 100 g FW. Dark yellow cultivars had roughly 10 times more total carotenoid than white-fl esh cultivars. The lipophilic fraction ORAC values ranged from 4.6 to 15.3 nmoles α-tocopherol equivalents per 100 g FW. Total carotenoid was correlated with the lipophilic ORAC values, r = 0.77, and also had a statistically signifi cant positive regression coeffi cient. Clones with red and yellow pigments visible in the fl esh had anthocyanins and carotenoids in elevated levels and ORAC contributions from both fractions. The introgression of high levels of carotenoid from germplasm directly extracted from the Papa Amarilla (yellow potato) category of cultivars of South America into long-day adapted North American materials is presented here. Although anthocyanins and carotenoids are major contributors to antioxidant activity, other constituents of potato fl esh likely play signifi cant roles in total antioxidant values.