Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopy

Autores
Seth, Romit; Fiecke, Chelsey; Ma, Guoying; Perkins Veazie, Penelope; Cavagnaro, Pablo Federico; Ferruzzi, Mario G.; Iorizzo, Massimo
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Purple carrot is an important source of anthocyanins as a natural food dye, yet research advancements in selecting purple cultivars with improved anthocyanin extractable yield and stability remain limited. This study used a large set of purple carrot accessions to characterize anthocyanins, phenolics, and flavonoids, their relationship to tissue-specific accumulation, extraction efficiency, color density, and color stability. A Fourier-transform near-infrared (FT-NIR) spectroscopy method was also developed to evaluate these metabolites. Fully purple roots showed the highest anthocyanin content and extraction efficiency. Non-acylated anthocyanin Cy3XG was identified as a limiting step in the biosynthesis of stable acylated anthocyanins. The sinapoyl-containing glycoside Cy3XSGG was the primary contributor to color density. Ten FT-NIR prediction models were developed to evaluate anthocyanins, chlorogenic, and caffeic acids. These findings support the selection of purple carrot with stable and uniform anthocyanin production and perform quality control in the natural colorant industry.
Fil: Seth, Romit. North Carolina State University. Department Of Food, Bioprocessing And Nutrition Sciences. Plants For Human Health Institute.; Estados Unidos
Fil: Fiecke, Chelsey. University of Arkansas for Medical Sciences; Estados Unidos
Fil: Ma, Guoying. North Carolina State University. Department Of Food, Bioprocessing And Nutrition Sciences. Plants For Human Health Institute.; Estados Unidos
Fil: Perkins Veazie, Penelope. North Carolina State University. Department Of Food, Bioprocessing And Nutrition Sciences. Plants For Human Health Institute.; Estados Unidos
Fil: Cavagnaro, Pablo Federico. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Ferruzzi, Mario G.. University of Arkansas for Medical Sciences; Estados Unidos
Fil: Iorizzo, Massimo. North Carolina State University. Department Of Food, Bioprocessing And Nutrition Sciences. Plants For Human Health Institute.; Estados Unidos
Materia
PURPLE CARROT
ACYLATED ANTHOCYANINS
CHEMOMETRICS
HIGH-THROUGHPUT PHENOTYPING
NEAR-INFRARED SPECTROSCOPY
PHENOLIC ACIDS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/282594
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/282594
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopySeth, RomitFiecke, ChelseyMa, GuoyingPerkins Veazie, PenelopeCavagnaro, Pablo FedericoFerruzzi, Mario G.Iorizzo, MassimoPURPLE CARROTACYLATED ANTHOCYANINSCHEMOMETRICSHIGH-THROUGHPUT PHENOTYPINGNEAR-INFRARED SPECTROSCOPYPHENOLIC ACIDShttps://purl.org/becyt/ford/4.1https://purl.org/becyt/ford/4Purple carrot is an important source of anthocyanins as a natural food dye, yet research advancements in selecting purple cultivars with improved anthocyanin extractable yield and stability remain limited. This study used a large set of purple carrot accessions to characterize anthocyanins, phenolics, and flavonoids, their relationship to tissue-specific accumulation, extraction efficiency, color density, and color stability. A Fourier-transform near-infrared (FT-NIR) spectroscopy method was also developed to evaluate these metabolites. Fully purple roots showed the highest anthocyanin content and extraction efficiency. Non-acylated anthocyanin Cy3XG was identified as a limiting step in the biosynthesis of stable acylated anthocyanins. The sinapoyl-containing glycoside Cy3XSGG was the primary contributor to color density. Ten FT-NIR prediction models were developed to evaluate anthocyanins, chlorogenic, and caffeic acids. These findings support the selection of purple carrot with stable and uniform anthocyanin production and perform quality control in the natural colorant industry.Fil: Seth, Romit. North Carolina State University. Department Of Food, Bioprocessing And Nutrition Sciences. Plants For Human Health Institute.; Estados UnidosFil: Fiecke, Chelsey. University of Arkansas for Medical Sciences; Estados UnidosFil: Ma, Guoying. North Carolina State University. Department Of Food, Bioprocessing And Nutrition Sciences. Plants For Human Health Institute.; Estados UnidosFil: Perkins Veazie, Penelope. North Carolina State University. Department Of Food, Bioprocessing And Nutrition Sciences. Plants For Human Health Institute.; Estados UnidosFil: Cavagnaro, Pablo Federico. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Ferruzzi, Mario G.. University of Arkansas for Medical Sciences; Estados UnidosFil: Iorizzo, Massimo. North Carolina State University. Department Of Food, Bioprocessing And Nutrition Sciences. Plants For Human Health Institute.; Estados UnidosElsevier2025-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/282594Seth, Romit; Fiecke, Chelsey; Ma, Guoying; Perkins Veazie, Penelope; Cavagnaro, Pablo Federico; et al.; Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopy; Elsevier; Food Chemistry: X; 29; 7-2025; 1-132590-1575CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2590157525006546info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fochx.2025.102807info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-03-11T13:22:45Zoai:ri.conicet.gov.ar:11336/282594instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-03-11 13:22:46.297CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopy
title Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopy
spellingShingle Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopy
Seth, Romit
PURPLE CARROT
ACYLATED ANTHOCYANINS
CHEMOMETRICS
HIGH-THROUGHPUT PHENOTYPING
NEAR-INFRARED SPECTROSCOPY
PHENOLIC ACIDS
title_short Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopy
title_full Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopy
title_fullStr Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopy
title_full_unstemmed Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopy
title_sort Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopy
dc.creator.none.fl_str_mv Seth, Romit
Fiecke, Chelsey
Ma, Guoying
Perkins Veazie, Penelope
Cavagnaro, Pablo Federico
Ferruzzi, Mario G.
Iorizzo, Massimo
author Seth, Romit
author_facet Seth, Romit
Fiecke, Chelsey
Ma, Guoying
Perkins Veazie, Penelope
Cavagnaro, Pablo Federico
Ferruzzi, Mario G.
Iorizzo, Massimo
author_role author
author2 Fiecke, Chelsey
Ma, Guoying
Perkins Veazie, Penelope
Cavagnaro, Pablo Federico
Ferruzzi, Mario G.
Iorizzo, Massimo
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv PURPLE CARROT
ACYLATED ANTHOCYANINS
CHEMOMETRICS
HIGH-THROUGHPUT PHENOTYPING
NEAR-INFRARED SPECTROSCOPY
PHENOLIC ACIDS
topic PURPLE CARROT
ACYLATED ANTHOCYANINS
CHEMOMETRICS
HIGH-THROUGHPUT PHENOTYPING
NEAR-INFRARED SPECTROSCOPY
PHENOLIC ACIDS
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.1
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Purple carrot is an important source of anthocyanins as a natural food dye, yet research advancements in selecting purple cultivars with improved anthocyanin extractable yield and stability remain limited. This study used a large set of purple carrot accessions to characterize anthocyanins, phenolics, and flavonoids, their relationship to tissue-specific accumulation, extraction efficiency, color density, and color stability. A Fourier-transform near-infrared (FT-NIR) spectroscopy method was also developed to evaluate these metabolites. Fully purple roots showed the highest anthocyanin content and extraction efficiency. Non-acylated anthocyanin Cy3XG was identified as a limiting step in the biosynthesis of stable acylated anthocyanins. The sinapoyl-containing glycoside Cy3XSGG was the primary contributor to color density. Ten FT-NIR prediction models were developed to evaluate anthocyanins, chlorogenic, and caffeic acids. These findings support the selection of purple carrot with stable and uniform anthocyanin production and perform quality control in the natural colorant industry.
Fil: Seth, Romit. North Carolina State University. Department Of Food, Bioprocessing And Nutrition Sciences. Plants For Human Health Institute.; Estados Unidos
Fil: Fiecke, Chelsey. University of Arkansas for Medical Sciences; Estados Unidos
Fil: Ma, Guoying. North Carolina State University. Department Of Food, Bioprocessing And Nutrition Sciences. Plants For Human Health Institute.; Estados Unidos
Fil: Perkins Veazie, Penelope. North Carolina State University. Department Of Food, Bioprocessing And Nutrition Sciences. Plants For Human Health Institute.; Estados Unidos
Fil: Cavagnaro, Pablo Federico. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Ferruzzi, Mario G.. University of Arkansas for Medical Sciences; Estados Unidos
Fil: Iorizzo, Massimo. North Carolina State University. Department Of Food, Bioprocessing And Nutrition Sciences. Plants For Human Health Institute.; Estados Unidos
description Purple carrot is an important source of anthocyanins as a natural food dye, yet research advancements in selecting purple cultivars with improved anthocyanin extractable yield and stability remain limited. This study used a large set of purple carrot accessions to characterize anthocyanins, phenolics, and flavonoids, their relationship to tissue-specific accumulation, extraction efficiency, color density, and color stability. A Fourier-transform near-infrared (FT-NIR) spectroscopy method was also developed to evaluate these metabolites. Fully purple roots showed the highest anthocyanin content and extraction efficiency. Non-acylated anthocyanin Cy3XG was identified as a limiting step in the biosynthesis of stable acylated anthocyanins. The sinapoyl-containing glycoside Cy3XSGG was the primary contributor to color density. Ten FT-NIR prediction models were developed to evaluate anthocyanins, chlorogenic, and caffeic acids. These findings support the selection of purple carrot with stable and uniform anthocyanin production and perform quality control in the natural colorant industry.
publishDate 2025
dc.date.none.fl_str_mv 2025-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/282594
Seth, Romit; Fiecke, Chelsey; Ma, Guoying; Perkins Veazie, Penelope; Cavagnaro, Pablo Federico; et al.; Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopy; Elsevier; Food Chemistry: X; 29; 7-2025; 1-13
2590-1575
CONICET Digital
CONICET
url http://hdl.handle.net/11336/282594
identifier_str_mv Seth, Romit; Fiecke, Chelsey; Ma, Guoying; Perkins Veazie, Penelope; Cavagnaro, Pablo Federico; et al.; Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopy; Elsevier; Food Chemistry: X; 29; 7-2025; 1-13
2590-1575
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2590157525006546
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fochx.2025.102807
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.977003

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