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

Autores
Seth, Romit; Fiecke, Chelsey; Guoying, Ma; Perkins-Veazie, Penelope; Cavagnaro, Pablo; 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.
EEA Mendoza
Fil: Seth, Romit. North Carolina State University. Plants for Human Health Institute; Estados Unidos
Fil: Fiecke, Chelsey. University of Arkansas for Medical Sciences. Arkansas Children's Nutrition Center and Department of Pediatrics; Estados Unidos
Fil: Guoying, Ma. North Carolina State University. Plants for Human Health Institute; Estados Unidos
Fil: Perkins-Veazie, Penelope. North Carolina State University. Plants for Human Health Institute; Estados Unidos
Fil: Perkins-Veazie, Penelope. North Carolina State University. Department of Horticultural Science; Estados Unidos
Fil: Cavagnaro, Pablo Federico. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Cavagnaro, Pablo Federico. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ferruzzi, Mario G. University of Arkansas for Medical Sciences. Arkansas Children's Nutrition Center and Department of Pediatrics; Estados Unidos
Fil: Iorizzo, Massimo. North Carolina State University. Plants for Human Health Institute; Estados Unidos
Fil: Iorizzo, Massimo. North Carolina State University. Department of Horticultural Science; Estados Unidos
Fuente
Food Chemistry: X 29 : 102807. (July 2025)
Materia
Zanahoria
Variedades
Compuestos Fenólicos
Antocianinas
Flavonoides
Espectroscopia
Carrots
Varieties
Phenolic Compounds
Anthocyanins
Flavonoids
Spectroscopy
Zanahoria Púrpura
Purple Carrot
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/23804
Acceder
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oai_identifier_str oai:localhost:20.500.12123/23804
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spelling Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopySeth, RomitFiecke, ChelseyGuoying, MaPerkins-Veazie, PenelopeCavagnaro, PabloFerruzzi, Mario G.Iorizzo, MassimoZanahoriaVariedadesCompuestos FenólicosAntocianinasFlavonoidesEspectroscopiaCarrotsVarietiesPhenolic CompoundsAnthocyaninsFlavonoidsSpectroscopyZanahoria PúrpuraPurple CarrotPurple 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.EEA MendozaFil: Seth, Romit. North Carolina State University. Plants for Human Health Institute; Estados UnidosFil: Fiecke, Chelsey. University of Arkansas for Medical Sciences. Arkansas Children's Nutrition Center and Department of Pediatrics; Estados UnidosFil: Guoying, Ma. North Carolina State University. Plants for Human Health Institute; Estados UnidosFil: Perkins-Veazie, Penelope. North Carolina State University. Plants for Human Health Institute; Estados UnidosFil: Perkins-Veazie, Penelope. North Carolina State University. Department of Horticultural Science; Estados UnidosFil: Cavagnaro, Pablo Federico. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Cavagnaro, Pablo Federico. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ferruzzi, Mario G. University of Arkansas for Medical Sciences. Arkansas Children's Nutrition Center and Department of Pediatrics; Estados UnidosFil: Iorizzo, Massimo. North Carolina State University. Plants for Human Health Institute; Estados UnidosFil: Iorizzo, Massimo. North Carolina State University. Department of Horticultural Science; Estados UnidosElsevier2025-09-15T11:12:32Z2025-09-15T11:12:32Z2025-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/23804https://www.sciencedirect.com/science/article/pii/S25901575250065462590-1575https://doi.org/10.1016/j.fochx.2025.102807Food Chemistry: X 29 : 102807. (July 2025)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:47:31Zoai:localhost:20.500.12123/23804instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:47:32.229INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Zanahoria
Variedades
Compuestos Fenólicos
Antocianinas
Flavonoides
Espectroscopia
Carrots
Varieties
Phenolic Compounds
Anthocyanins
Flavonoids
Spectroscopy
Zanahoria Púrpura
Purple Carrot
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
Guoying, Ma
Perkins-Veazie, Penelope
Cavagnaro, Pablo
Ferruzzi, Mario G.
Iorizzo, Massimo
author Seth, Romit
author_facet Seth, Romit
Fiecke, Chelsey
Guoying, Ma
Perkins-Veazie, Penelope
Cavagnaro, Pablo
Ferruzzi, Mario G.
Iorizzo, Massimo
author_role author
author2 Fiecke, Chelsey
Guoying, Ma
Perkins-Veazie, Penelope
Cavagnaro, Pablo
Ferruzzi, Mario G.
Iorizzo, Massimo
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Zanahoria
Variedades
Compuestos Fenólicos
Antocianinas
Flavonoides
Espectroscopia
Carrots
Varieties
Phenolic Compounds
Anthocyanins
Flavonoids
Spectroscopy
Zanahoria Púrpura
Purple Carrot
topic Zanahoria
Variedades
Compuestos Fenólicos
Antocianinas
Flavonoides
Espectroscopia
Carrots
Varieties
Phenolic Compounds
Anthocyanins
Flavonoids
Spectroscopy
Zanahoria Púrpura
Purple Carrot
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.
EEA Mendoza
Fil: Seth, Romit. North Carolina State University. Plants for Human Health Institute; Estados Unidos
Fil: Fiecke, Chelsey. University of Arkansas for Medical Sciences. Arkansas Children's Nutrition Center and Department of Pediatrics; Estados Unidos
Fil: Guoying, Ma. North Carolina State University. Plants for Human Health Institute; Estados Unidos
Fil: Perkins-Veazie, Penelope. North Carolina State University. Plants for Human Health Institute; Estados Unidos
Fil: Perkins-Veazie, Penelope. North Carolina State University. Department of Horticultural Science; Estados Unidos
Fil: Cavagnaro, Pablo Federico. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Cavagnaro, Pablo Federico. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ferruzzi, Mario G. University of Arkansas for Medical Sciences. Arkansas Children's Nutrition Center and Department of Pediatrics; Estados Unidos
Fil: Iorizzo, Massimo. North Carolina State University. Plants for Human Health Institute; Estados Unidos
Fil: Iorizzo, Massimo. North Carolina State University. Department of Horticultural Science; 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 2025-09-15T11:12:32Z
2025-09-15T11:12:32Z
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/20.500.12123/23804
https://www.sciencedirect.com/science/article/pii/S2590157525006546
2590-1575
https://doi.org/10.1016/j.fochx.2025.102807
url http://hdl.handle.net/20.500.12123/23804
https://www.sciencedirect.com/science/article/pii/S2590157525006546
https://doi.org/10.1016/j.fochx.2025.102807
identifier_str_mv 2590-1575
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Food Chemistry: X 29 : 102807. (July 2025)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1844619209421619200
score 12.559606

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