Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain

• Published in: Journal of food composition and analysis Vol. 33; no. 1; pp. 71 - 76
• Main Authors: Algarra, Manuel, Fernandes, Ana, Mateus, Nuno, de Freitas, Victor, Esteves da Silva, Joaquim C.G., Casado, Juan
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Inc 01.02.2014; Elsevier
• Subjects: Anthocyanins; Antioxidant; Bioactive non-nutrients; Biological and medical sciences; Black carrot; Daucus carota; DPPH; Food analysis; Food composition; Food industries; FRAP; Fundamental and applied biological sciences. Psychology; General aspects; Methods of analysis, processing and quality control, regulation, standards; Polyphenols; Black carrot; Daucus carota; DPPH; Bioactive non-nutrients; Polyphenols; Anthocyanins; FRAP; Food composition; Antioxidant; Food analysis
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2013.11.005

•Report of the anthocyanin profile of two black carrot cultivars from Spain.•Phenolic content of black carrots much higher than regular orange carrots.•Anthocyanins accounted for 25–50% of black carrot total phenolic content.•Antioxidant features of black carrot extracts were much higher than orange carrot.•We report a higher nutritional value for black carrots from Cuevas Bajas (Spain). The present work deals with the study of the anthocyanin profile of two different black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) cultivars, associated with Antonina and Purple Haze varieties, from Cuevas Bajas (Málaga, Spain) and some of their antioxidant features. The main anthocyanins detected by LC–MS were found to correspond to five cyanidin-based anthocyanins: cyanidin 3-xylosylglucosylgalactoside, cyanidin 3-xylosylgalactoside and the sinapic, ferulic and coumaric acids derivative of cyanidin 3-xylosylglucosylgalactoside. The anthocyanins present in the black carrots were essentially acylated and their levels were found to correspond to 25% and 50% of the total phenolic content for the Purple Haze and Antonina varieties, respectively. Moreover, the reducing capacity of the two black carrots extracts (86.4±8.0 and 182.0±27μM TE/100gfw) and the radical scavenging ability (17.6±9.0 and 240.0±54.0μM TE/100gfw) expressed in Trolox equivalents units were determined. The antioxidant features of the black carrot extracts were shown to be significantly higher than those of orange carrots used herein for comparison. Overall, this work highlights the Cuevas Bajas black carrots as rich sources of anthocyanins with significant antioxidant capacities and good nutritional value.