Articles
Physicochemical characteristics, volatiles, carotenoids, phenolic compounds and vitamin C of twelve different colored carrot cultivars
Article number
1153_21
Pages
149 – 156
Language
English
Abstract
The main physicochemical attributes, phytochemicals, and volatile compounds of twelve different colored carrot cultivars were investigated during the 2011 season.
Red carrots contained the highest content of volatiles, followed by yellow, and white.
White, red and purple carrots have been found to have the highest levels of vitamin C. Chlorogenic acid was the predominant phenolic compound in all carrot cultivars.
Only traces of carotenoids have been detected in yellow carrots (not detected in white). The levels of chlorogenic acid in purple carrots have been found to be up to 20 times higher than in other carrot cultivars.
For purple types with an orange core, the levels of α- and β-carotene have been found to be up to 45% higher than in orange carrots.
Due to their phytochemicals content, purple carrots, mainly those with an orange core, have been found to be interesting from a nutritional point of view.
Red carrots contained the highest content of volatiles, followed by yellow, and white.
White, red and purple carrots have been found to have the highest levels of vitamin C. Chlorogenic acid was the predominant phenolic compound in all carrot cultivars.
Only traces of carotenoids have been detected in yellow carrots (not detected in white). The levels of chlorogenic acid in purple carrots have been found to be up to 20 times higher than in other carrot cultivars.
For purple types with an orange core, the levels of α- and β-carotene have been found to be up to 45% higher than in orange carrots.
Due to their phytochemicals content, purple carrots, mainly those with an orange core, have been found to be interesting from a nutritional point of view.
Authors
C. Aubert, G. Chalot, M. Jost
Keywords
carrot, volatile compounds, carotenoids, polyphenolic compounds, vitamin C
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