Bioactive Compounds and Antioxidant Capacity in Anthocyanin-Rich Carrots: A Comparison between the Black Carrot and the Apulian Landrace "Polignano" Carrot
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...
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Published in | Plants (Basel) Vol. 10; no. 3; p. 564 |
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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
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
DW; TEAC: 76.6 ± 10.6 µmol TE. g
DW; ORAC: 159.9 ± 3.3 µmol TE. g
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
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. |
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AbstractList | 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
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
DW; TEAC: 76.6 ± 10.6 µmol TE. g
DW; ORAC: 159.9 ± 3.3 µmol TE. g
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
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. 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. 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. |
Author | Maiorano, Gabriele Mita, Giovanni Durante, Miriana Marchello, Stefano Blando, Federica Laus, Maura N Soccio, Mario Signore, Angelo |
AuthorAffiliation | 3 Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, 71100 Foggia, Italy; maura.laus@unifg.it (M.N.L.); mario.soccio@unifg.it (M.S.) 1 Institute of Sciences of Food Production, CNR, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy; stefano.marchello88@gmail.com (S.M.); gabriele.maiorano@ispa.cnr.it (G.M.); miriana.durante@ispa.cnr.it (M.D.); giovanni.mita@ispa.cnr.it (G.M.) 2 Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; angelo.signore@uniba.it |
AuthorAffiliation_xml | – name: 2 Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy; angelo.signore@uniba.it – name: 3 Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, 71100 Foggia, Italy; maura.laus@unifg.it (M.N.L.); mario.soccio@unifg.it (M.S.) – name: 1 Institute of Sciences of Food Production, CNR, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy; stefano.marchello88@gmail.com (S.M.); gabriele.maiorano@ispa.cnr.it (G.M.); miriana.durante@ispa.cnr.it (M.D.); giovanni.mita@ispa.cnr.it (G.M.) |
Author_xml | – sequence: 1 givenname: Federica orcidid: 0000-0001-9417-2492 surname: Blando fullname: Blando, Federica organization: Institute of Sciences of Food Production, CNR, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy – sequence: 2 givenname: Stefano surname: Marchello fullname: Marchello, Stefano organization: Institute of Sciences of Food Production, CNR, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy – sequence: 3 givenname: Gabriele surname: Maiorano fullname: Maiorano, Gabriele organization: Institute of Sciences of Food Production, CNR, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy – sequence: 4 givenname: Miriana surname: Durante fullname: Durante, Miriana organization: Institute of Sciences of Food Production, CNR, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy – sequence: 5 givenname: Angelo orcidid: 0000-0002-6400-6044 surname: Signore fullname: Signore, Angelo organization: Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy – sequence: 6 givenname: Maura N surname: Laus fullname: Laus, Maura N organization: Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, 71100 Foggia, Italy – sequence: 7 givenname: Mario orcidid: 0000-0003-3115-200X surname: Soccio fullname: Soccio, Mario organization: Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, 71100 Foggia, Italy – sequence: 8 givenname: Giovanni orcidid: 0000-0002-0850-1681 surname: Mita fullname: Mita, Giovanni organization: Institute of Sciences of Food Production, CNR, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy |
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Keywords | glucose purple carrot carotenoids vegetable biodiversity polyphenolic compounds acylated anthocyanin fructose organic acid antioxidant activity |
Language | English |
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Snippet | 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... |
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SubjectTerms | acylated anthocyanin Anthocyanins antioxidant activity Antioxidants Bioactive compounds Biodiversity Biological activity Carotene Carotenoids Carrots Chlorogenic acid Chromatography Daucus Food industry Food processing industry Fruits Functional foods & nutraceuticals Genotype & phenotype Genotypes Lutein Malic acid organic acid Phenolic acids Phenols Phytochemicals polyphenolic compounds purple carrot Reagents Vegetables Wildlife conservation β-Carotene |
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Title | Bioactive Compounds and Antioxidant Capacity in Anthocyanin-Rich Carrots: A Comparison between the Black Carrot and the Apulian Landrace "Polignano" Carrot |
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