Characterization of Purple Carrot Germplasm for Antioxidant Capacity and Root Concentration of Anthocyanins, Phenolics, and Carotenoids

Autores: Perez, María Belén; Carvajal, Sofía; Beretta, Vanesa; Bannoud, Florencia; Fangio, María Florencia; Berli, Federico Javier; Fontana, Ariel; Salomón, María Victoria; Gonzalez, Roxana Elizabeth; Valerga, Lucia; Altamirano, Jorgelina C.; Yildiz, Mehtap; Iorizzo, Massimo; Simon, Philipp W.; Cavagnaro, Pablo
Año de publicación: 2023
Idioma: inglés
Tipo de recurso: artículo
Estado: versión publicada
Descripción: The present study characterized a genetically and phenotypically diverse collection of 27 purple and two non-purple (one orange and one yellow) carrot accessions for concentration of root anthocyanins, phenolics, and carotenoids, and antioxidant capacity estimated by four different methods (ORAC, DPPH, ABTS, FRAP), in a partially replicated experimental design comprising data from two growing seasons (2018 and 2019). Broad and significant (p < 0.0001) variation was found among the accessions for all the traits. Acylated anthocyanins (AA) predominated over non-acylated anthocyanins (NAA) in all the accessions and years analyzed, with AA accounting for 55.5–100% of the total anthocyanin content (TAC). Anthocyanins acylated with ferulic acid and coumaric acid were the most abundant carrot anthocyanins. In general, black or solid purple carrots had the greatest TAC and total phenolic content (TPC), and the strongest antioxidant capacities, measured by all methods. Antioxidant capacity, estimated by all methods, was significantly, positively, and moderately-to-strongly correlated with the content of all individual anthocyanins pigments, TAC, and TPC, in both years (r = 0.59–0.90, p < 0.0001), but not with the carotenoid pigments lutein and β-carotene; suggesting that anthocyanins and other phenolics, but not carotenoids, are major contributors of the antioxidant capacity in purple carrots. We identified accessions with high concentration of chemically stable AA, with potential value for the production of food dyes, and accessions with relatively high content of bioavailable NAA that can be selected for increased nutraceutical value (e.g., for fresh consumption).
EEA La Consulta
Fil: Pérez, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pérez, María Belén. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina
Fil: Carvajal, Sofía. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Carvajal, Sofía. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina
Fil: Beretta, Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Bannoud, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Fangio, María Florencia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química. Instituto de Investigaciones Físicas de Mar del Plata; Argentina
Fil: Fangio, María Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Físicas de Mar del Plata; Argentina
Fil: Berli, Federico Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Berli, Federico Javier. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Fontana, Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Fontana, Ariel. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Salomon, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Salomon, María Victoria. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina
Fil: Valerga, Lucia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Valerga, Lucia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina
Fil: Altamirano, Jorgelina C. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; Argentina
Fil: Altamirano, Jorgelina C. Universidad Nacional de Cuyo. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; Argentina
Fil: Altamirano, Jorgelina C. Gobierno de Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; Argentina
Fil: Altamirano, Jorgelina C. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Yildiz, Mehtap. Van Yüzüncü Yıl University. Faculty of Agriculture. Department of Agricultural Biotechnology; Turquía
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
Fil: Simon, Philipp W. University of Wisconsin-Madison. Department of Horticulture; Estados Unidos
Fil: Simon, Philipp W. USDA-Agricultural Research Service. Vegetable Crops Research Unit; Estados Unidos
Fil: Cavagnaro, Pablo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Cavagnaro, Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina.
Fil: Cavagnaro, Pablo. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fuente: Plants 12 (9) : 1796. (April 2023)
Materia: Zanahoria
Variedades
Germoplasma
Propiedades Antioxidantes
Antocianinas
Compuestos Fenólicos
Carotenoides
Carrots
Varieties
Germplasm
Antioxidant Properties
Anthocyanins
Phenolic Compounds
Carotenoids
Zanahoria Morada
Purple Carrots
Nivel de accesibilidad: acceso abierto
Condiciones de uso: http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Institución: Instituto Nacional de Tecnología Agropecuaria
OAI Identificador: oai:localhost:20.500.12123/14662

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spelling	Characterization of Purple Carrot Germplasm for Antioxidant Capacity and Root Concentration of Anthocyanins, Phenolics, and CarotenoidsPerez, María BelénCarvajal, SofíaBeretta, VanesaBannoud, FlorenciaFangio, María FlorenciaBerli, Federico JavierFontana, ArielSalomón, María VictoriaGonzalez, Roxana ElizabethValerga, LuciaAltamirano, Jorgelina C.Yildiz, MehtapIorizzo, MassimoSimon, Philipp W.Cavagnaro, PabloZanahoriaVariedadesGermoplasmaPropiedades AntioxidantesAntocianinasCompuestos FenólicosCarotenoidesCarrotsVarietiesGermplasmAntioxidant PropertiesAnthocyaninsPhenolic CompoundsCarotenoidsZanahoria MoradaPurple CarrotsThe present study characterized a genetically and phenotypically diverse collection of 27 purple and two non-purple (one orange and one yellow) carrot accessions for concentration of root anthocyanins, phenolics, and carotenoids, and antioxidant capacity estimated by four different methods (ORAC, DPPH, ABTS, FRAP), in a partially replicated experimental design comprising data from two growing seasons (2018 and 2019). Broad and significant (p < 0.0001) variation was found among the accessions for all the traits. Acylated anthocyanins (AA) predominated over non-acylated anthocyanins (NAA) in all the accessions and years analyzed, with AA accounting for 55.5–100% of the total anthocyanin content (TAC). Anthocyanins acylated with ferulic acid and coumaric acid were the most abundant carrot anthocyanins. In general, black or solid purple carrots had the greatest TAC and total phenolic content (TPC), and the strongest antioxidant capacities, measured by all methods. Antioxidant capacity, estimated by all methods, was significantly, positively, and moderately-to-strongly correlated with the content of all individual anthocyanins pigments, TAC, and TPC, in both years (r = 0.59–0.90, p < 0.0001), but not with the carotenoid pigments lutein and β-carotene; suggesting that anthocyanins and other phenolics, but not carotenoids, are major contributors of the antioxidant capacity in purple carrots. We identified accessions with high concentration of chemically stable AA, with potential value for the production of food dyes, and accessions with relatively high content of bioavailable NAA that can be selected for increased nutraceutical value (e.g., for fresh consumption).EEA La ConsultaFil: Pérez, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pérez, María Belén. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; ArgentinaFil: Carvajal, Sofía. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Carvajal, Sofía. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; ArgentinaFil: Beretta, Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Bannoud, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Fangio, María Florencia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química. Instituto de Investigaciones Físicas de Mar del Plata; ArgentinaFil: Fangio, María Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Físicas de Mar del Plata; ArgentinaFil: Berli, Federico Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Berli, Federico Javier. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Fontana, Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Fontana, Ariel. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Salomon, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Salomon, María Victoria. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; ArgentinaFil: Valerga, Lucia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Valerga, Lucia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; ArgentinaFil: Altamirano, Jorgelina C. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; ArgentinaFil: Altamirano, Jorgelina C. Universidad Nacional de Cuyo. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; ArgentinaFil: Altamirano, Jorgelina C. Gobierno de Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; ArgentinaFil: Altamirano, Jorgelina C. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Yildiz, Mehtap. Van Yüzüncü Yıl University. Faculty of Agriculture. Department of Agricultural Biotechnology; TurquíaFil: Iorizzo, Massimo. North Carolina State University. Plants for Human Health Institute; Estados UnidosFil: Iorizzo, Massimo. North Carolina State University. Department of Horticultural Science; Estados UnidosFil: Simon, Philipp W. University of Wisconsin-Madison. Department of Horticulture; Estados UnidosFil: Simon, Philipp W. USDA-Agricultural Research Service. Vegetable Crops Research Unit; Estados UnidosFil: Cavagnaro, Pablo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Cavagnaro, Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina.Fil: Cavagnaro, Pablo. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaMDPI2023-06-27T13:28:08Z2023-06-27T13:28:08Z2023-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/14662https://www.mdpi.com/2223-7747/12/9/17962223-7747https://doi.org/10.3390/plants12091796Plants 12 (9) : 1796. (April 2023)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)2025-09-11T10:24:37Zoai:localhost:20.500.12123/14662instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-11 10:24:37.755INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv	Characterization of Purple Carrot Germplasm for Antioxidant Capacity and Root Concentration of Anthocyanins, Phenolics, and Carotenoids
title	Characterization of Purple Carrot Germplasm for Antioxidant Capacity and Root Concentration of Anthocyanins, Phenolics, and Carotenoids
spellingShingle	Characterization of Purple Carrot Germplasm for Antioxidant Capacity and Root Concentration of Anthocyanins, Phenolics, and Carotenoids Perez, María Belén Zanahoria Variedades Germoplasma Propiedades Antioxidantes Antocianinas Compuestos Fenólicos Carotenoides Carrots Varieties Germplasm Antioxidant Properties Anthocyanins Phenolic Compounds Carotenoids Zanahoria Morada Purple Carrots
title_short	Characterization of Purple Carrot Germplasm for Antioxidant Capacity and Root Concentration of Anthocyanins, Phenolics, and Carotenoids
title_full	Characterization of Purple Carrot Germplasm for Antioxidant Capacity and Root Concentration of Anthocyanins, Phenolics, and Carotenoids
title_fullStr	Characterization of Purple Carrot Germplasm for Antioxidant Capacity and Root Concentration of Anthocyanins, Phenolics, and Carotenoids
title_full_unstemmed	Characterization of Purple Carrot Germplasm for Antioxidant Capacity and Root Concentration of Anthocyanins, Phenolics, and Carotenoids
title_sort	Characterization of Purple Carrot Germplasm for Antioxidant Capacity and Root Concentration of Anthocyanins, Phenolics, and Carotenoids
dc.creator.none.fl_str_mv	Perez, María Belén Carvajal, Sofía Beretta, Vanesa Bannoud, Florencia Fangio, María Florencia Berli, Federico Javier Fontana, Ariel Salomón, María Victoria Gonzalez, Roxana Elizabeth Valerga, Lucia Altamirano, Jorgelina C. Yildiz, Mehtap Iorizzo, Massimo Simon, Philipp W. Cavagnaro, Pablo
author	Perez, María Belén
author_facet	Perez, María Belén Carvajal, Sofía Beretta, Vanesa Bannoud, Florencia Fangio, María Florencia Berli, Federico Javier Fontana, Ariel Salomón, María Victoria Gonzalez, Roxana Elizabeth Valerga, Lucia Altamirano, Jorgelina C. Yildiz, Mehtap Iorizzo, Massimo Simon, Philipp W. Cavagnaro, Pablo
author_role	author
author2	Carvajal, Sofía Beretta, Vanesa Bannoud, Florencia Fangio, María Florencia Berli, Federico Javier Fontana, Ariel Salomón, María Victoria Gonzalez, Roxana Elizabeth Valerga, Lucia Altamirano, Jorgelina C. Yildiz, Mehtap Iorizzo, Massimo Simon, Philipp W. Cavagnaro, Pablo
author2_role	author author author author author author author author author author author author author author
dc.subject.none.fl_str_mv	Zanahoria Variedades Germoplasma Propiedades Antioxidantes Antocianinas Compuestos Fenólicos Carotenoides Carrots Varieties Germplasm Antioxidant Properties Anthocyanins Phenolic Compounds Carotenoids Zanahoria Morada Purple Carrots
topic	Zanahoria Variedades Germoplasma Propiedades Antioxidantes Antocianinas Compuestos Fenólicos Carotenoides Carrots Varieties Germplasm Antioxidant Properties Anthocyanins Phenolic Compounds Carotenoids Zanahoria Morada Purple Carrots
dc.description.none.fl_txt_mv	The present study characterized a genetically and phenotypically diverse collection of 27 purple and two non-purple (one orange and one yellow) carrot accessions for concentration of root anthocyanins, phenolics, and carotenoids, and antioxidant capacity estimated by four different methods (ORAC, DPPH, ABTS, FRAP), in a partially replicated experimental design comprising data from two growing seasons (2018 and 2019). Broad and significant (p < 0.0001) variation was found among the accessions for all the traits. Acylated anthocyanins (AA) predominated over non-acylated anthocyanins (NAA) in all the accessions and years analyzed, with AA accounting for 55.5–100% of the total anthocyanin content (TAC). Anthocyanins acylated with ferulic acid and coumaric acid were the most abundant carrot anthocyanins. In general, black or solid purple carrots had the greatest TAC and total phenolic content (TPC), and the strongest antioxidant capacities, measured by all methods. Antioxidant capacity, estimated by all methods, was significantly, positively, and moderately-to-strongly correlated with the content of all individual anthocyanins pigments, TAC, and TPC, in both years (r = 0.59–0.90, p < 0.0001), but not with the carotenoid pigments lutein and β-carotene; suggesting that anthocyanins and other phenolics, but not carotenoids, are major contributors of the antioxidant capacity in purple carrots. We identified accessions with high concentration of chemically stable AA, with potential value for the production of food dyes, and accessions with relatively high content of bioavailable NAA that can be selected for increased nutraceutical value (e.g., for fresh consumption). EEA La Consulta Fil: Pérez, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Pérez, María Belén. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina Fil: Carvajal, Sofía. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Carvajal, Sofía. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina Fil: Beretta, Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Bannoud, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Fangio, María Florencia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química. Instituto de Investigaciones Físicas de Mar del Plata; Argentina Fil: Fangio, María Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Físicas de Mar del Plata; Argentina Fil: Berli, Federico Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Berli, Federico Javier. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Fontana, Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Fontana, Ariel. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Salomon, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Salomon, María Victoria. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina Fil: Valerga, Lucia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Valerga, Lucia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina Fil: Altamirano, Jorgelina C. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; Argentina Fil: Altamirano, Jorgelina C. Universidad Nacional de Cuyo. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; Argentina Fil: Altamirano, Jorgelina C. Gobierno de Mendoza. Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales; Argentina Fil: Altamirano, Jorgelina C. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina Fil: Yildiz, Mehtap. Van Yüzüncü Yıl University. Faculty of Agriculture. Department of Agricultural Biotechnology; Turquía 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 Fil: Simon, Philipp W. University of Wisconsin-Madison. Department of Horticulture; Estados Unidos Fil: Simon, Philipp W. USDA-Agricultural Research Service. Vegetable Crops Research Unit; Estados Unidos Fil: Cavagnaro, Pablo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Cavagnaro, Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Fil: Cavagnaro, Pablo. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
description	The present study characterized a genetically and phenotypically diverse collection of 27 purple and two non-purple (one orange and one yellow) carrot accessions for concentration of root anthocyanins, phenolics, and carotenoids, and antioxidant capacity estimated by four different methods (ORAC, DPPH, ABTS, FRAP), in a partially replicated experimental design comprising data from two growing seasons (2018 and 2019). Broad and significant (p < 0.0001) variation was found among the accessions for all the traits. Acylated anthocyanins (AA) predominated over non-acylated anthocyanins (NAA) in all the accessions and years analyzed, with AA accounting for 55.5–100% of the total anthocyanin content (TAC). Anthocyanins acylated with ferulic acid and coumaric acid were the most abundant carrot anthocyanins. In general, black or solid purple carrots had the greatest TAC and total phenolic content (TPC), and the strongest antioxidant capacities, measured by all methods. Antioxidant capacity, estimated by all methods, was significantly, positively, and moderately-to-strongly correlated with the content of all individual anthocyanins pigments, TAC, and TPC, in both years (r = 0.59–0.90, p < 0.0001), but not with the carotenoid pigments lutein and β-carotene; suggesting that anthocyanins and other phenolics, but not carotenoids, are major contributors of the antioxidant capacity in purple carrots. We identified accessions with high concentration of chemically stable AA, with potential value for the production of food dyes, and accessions with relatively high content of bioavailable NAA that can be selected for increased nutraceutical value (e.g., for fresh consumption).
publishDate	2023
dc.date.none.fl_str_mv	2023-06-27T13:28:08Z 2023-06-27T13:28:08Z 2023-04
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/20.500.12123/14662 https://www.mdpi.com/2223-7747/12/9/1796 2223-7747 https://doi.org/10.3390/plants12091796
url	http://hdl.handle.net/20.500.12123/14662 https://www.mdpi.com/2223-7747/12/9/1796 https://doi.org/10.3390/plants12091796
identifier_str_mv	2223-7747
dc.language.none.fl_str_mv	eng
language	eng
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dc.publisher.none.fl_str_mv	MDPI
publisher.none.fl_str_mv	MDPI
dc.source.none.fl_str_mv	Plants 12 (9) : 1796. (April 2023) reponame:INTA Digital (INTA) instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str	INTA Digital (INTA)
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instname_str	Instituto Nacional de Tecnología Agropecuaria
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repository.mail.fl_str_mv	tripaldi.nicolas@inta.gob.ar
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Characterization of Purple Carrot Germplasm for Antioxidant Capacity and Root Concentration of Anthocyanins, Phenolics, and Carotenoids

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