Antioxidant Phytochemicals and Antioxidant Capacity of Biofortified Carrots (Daucus carota L.) of Various Colors

被引:128
|
作者
Sun, Ting [1 ]
Simon, Philipp W. [2 ,3 ]
Tanumihardjo, Sherry A. [1 ]
机构
[1] Univ Wisconsin, Dept Nutr Sci, Madison, WI 53706 USA
[2] Univ Wisconsin, Vegetable Crops Res Unit, Agr Res Serv, USDA, Madison, WI 53706 USA
[3] Univ Wisconsin, Dept Hort, Madison, WI 53706 USA
关键词
Antioxidant capacity; anthocyanins; carotenoids; carrots; chlorogenic acid; total phenolic content; VITAMIN-A STATUS; BETA-CAROTENE; PHENOLICS; PURPLE; FOODS; BIOAVAILABILITY; ANTHOCYANINS; LYCOPENE; QUALITY; YELLOW;
D O I
10.1021/jf9001044
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Antioxidants and antioxidant capacity of seven colored carrots were determined. Five anthocyanins, chlorogenic acid, caffeic acid, and four carotenoids were quantified by HPLC. Total phenolic content was determined according to the Folin-Ciocalteu method. Antioxidant capacities of the hydrophilic and hydrophobic fractions were determined by using the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) methods. The relative antioxidant capacity index was determined. Anthocyanins were the major antioxidants in purple-yellow and purple-orange carrots, and chlorogenic acid was a major antioxidant in all carrots. Carotenoids did not contribute to total antioxidant capacity, but correlated with antioxidant capacity of hydrophobic extracts. Both the DPPH and ABTS assays showed that the hydrophilic extract had higher antioxidant capacity than the hydrophobic extract. Purple-yellow carrots had the highest antioxidant capacity, followed by purple-orange carrots, and the other carrots did not significantly differ. This information is useful for consumers and may help horticulturists develop carrots with higher antioxidant capacity.
引用
收藏
页码:4142 / 4147
页数:6
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