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- Title
Seasonal and Morphology Effects on Bioactive Compounds, Antioxidant Capacity, and Sugars Profile of Black Carrot (Daucus carota ssp. sativus var. atrorubens Alef.).
- Authors
Ordóñez-Díaz, José Luis; Velasco-Ruiz, Isabel; Velasco-Tejero, Cristina; Pereira-Caro, Gema; Moreno-Rojas, José Manuel
- Abstract
Black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) is widely recognized for its bioactive compounds and antioxidant properties. The black carrot of Cuevas Bajas (Málaga) is a local variety characterized by a black/purple core, which differs from other black carrot varieties. Therefore, this autochthonous variety was characterized according to the root size and the harvesting season by means of a study of its antioxidant capacity analyzed by three methods, its total carotenoids content, and its sugars and phenolic compounds profile by ultra-high performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-MS). A total of 20 polyphenolic compounds were quantified in 144 samples analyzed. The anthocyanidins group was observed to be the most abundant, followed by the hydroxycinnamic acids group. Moreover, pelargonidin 3-sambubioside was observed in black carrot for the first time. The medium-sized carrots presented the highest content of phenolic compounds, largely due to their significantly higher anthocyanidins content. Comparatively, the small carrots showed a higher content of simple sugars than the large ones. Regarding the influence of season, significantly higher quantities of glucose and fructose were observed in the late-season carrots, while sucrose was the main sugar in early-season samples. No significant differences were observed in the total carotenoid content of black carrot.
- Subjects
MALAGA (Spain); OXIDANT status; BIOACTIVE compounds; CARROTS; HYDROXYCINNAMIC acids; SUGARS; PHENOLS; LIQUID chromatography-mass spectrometry
- Publication
Foods, 2024, Vol 13, Issue 10, p1575
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods13101575