Analysis of chemical compounds’ content in different varieties of carrots, including qualification and quantification of sugars, organic acids, minerals, and bioactive compounds by UPLC

Abstract

Twelve carrot varieties in different colours and sizes were investigated for chemical properties (dry matter, ash, pectins, titratable acidity, and pH), contents of vitamin C, sugar, organic acids, mineral (sodium, potassium, calcium, iron, and magnesium), and anti-oxidant activities (ABTS, FRAP, and ORAC). Moreover, total polyphenolics and total tetraterpenoids of colourful carrot varieties were presented. According to the study, sucrose was the dominant sugar and isocitric acid was the most common organic acid in carrot samples. In the case of mineral content, potassium, sodium, calcium, magnesium, and iron were identified, while copper was not identified in carrots. Additionally, most of the analyzed carrots were a good source of pectins (average—1.3%), except for mini-orange carrot. Purple-coloured carrot samples demonstrated the highest results for total sugar (11.2 g/100 g fm), total organic acid (2.8 g/100 g fm), total polyphenolic contents (224.4 mg/100 g fm), and anti-oxidant activities (17.1 mmol Trolox equivalents/100 g dm). In turn, the lowest results were observed in normal yellow carrot for total polyphenols (7.3 mg/100 g fm), and anti-oxidant activities (2.5 mmol Trolox equivalents/100 g dm); besides, the lowest total tetraterpenoids were determined in micro-white carrot—0.2 mg/100 g fm.

Morphological and Biochemical Variation in Carrot Genetic Resources Grown under Open Field Conditions: The Selection of Functional Genotypes for a Breeding Program

“…However, our results were inconsistent with the previous reports by Benamor et al [54] and Yusuf et al [55], who found all the three sugars, glucose, sucrose, and fructose, as dominant free sugars that are dependent upon genotypes. Such discrepancies might be due to the difference in growing conditions, e.g., temperature, fertilization, and genotypes, as these are the key factors that alter the sugar composition [55]. Sucrose content in orange, purple, white, and yellow genetic resources varied from 65.6 to 284.5 mg g −1 , 84.4 to 259.4 mg g −1 , 74.6 to 303.2 mg g −1 , and 115.0 to 244.2 mg g −1 ; however, they showed a non-significant average value of 191.…”

“…This observation was consistent with the results of Bufler et al [52] and Clausen et al [53]. However, our results were inconsistent with the previous reports by Benamor et al [54] and Yusuf et al [55], who found all the three sugars, glucose, sucrose, and fructose, as dominant free sugars that are dependent upon genotypes. Such discrepancies might be due to the difference in growing conditions, e.g., temperature, fertilization, and genotypes, as these are the key factors that alter the sugar composition [55].…”

Possibility to use the different sizes and colors of carrots for the production of juices – comparison of bioactive compounds, nutritional quality, pro‐health properties, and sensory evaluation

“…The lowest TAs were noted for all other carrot juices. Moreover, there was a decrease in TA for fresh carrot juices as compared to that for raw carrot materials after juice processing 19 . The pH of the 12 carrot juices was approximately 5; the highest pH values were observed in NYCJ (5.9), NWCJ (5.9), and NPCJ (5.9), while the lowest pH value was detected in MPCJ (5.5).…”

“…Moreover, there was a decrease in TA for fresh carrot juices as compared to that for raw carrot materials after juice processing. 19 The pH of the 12 carrot juices was approximately 5; the highest pH values were observed in NYCJ (5.9), NWCJ (5.9), and NPCJ (5.9), while the lowest pH value was detected in MPCJ (5.5). Alkaline pH is undesirable for natural ingredients during food processing because if the pasteurization is not adequate in the absence of additives, microbial growth might occur in the food products.…”

Peeling Affects the Nutritional Properties of Carrot Genotypes

“…The oxalic acid occurrence has been indicated by other authors [ 42 ] at a slightly greater (3.2 mg kg −1 dw) amount than the root flesh of our genotypes (2.3 mg kg −1 dw, on average). Nevertheless, Yusuf et al [ 43 ], comparing several carrot varieties reported much higher oxalic concentration values (170–580 mg 100 g fw). It is considered an anti-nutritional compound resulting in the dietary Ca availability reduction and kidney stone disease [ 44 ].…”