Quality attributes of novel carrot genotypes

Abstract

Carrot is rich sources of natural antioxidants. In the present experiments few novel genotype were evaluated for their antioxidant content. Antioxidant activity was measured using four in vitro assays viz. ferric reducing antioxidant power (FRAP), cupric reducing antioxidant power (CUPRAC), 2, 2-diphenyl-1- picrylhydrazyl (DPPH) and Trolox equivalent antioxidant capacity assays (TEAC). Additionally five colour attributes were evaluated. Among carrot genotypes, significant difference (p<0.05) was observed with respect to antioxidant composition and antioxidant activity. Total phenols and total flavonoids varied from 12.59 to 290.18 mg GAE/100 g fresh weight (fw) and 4.91 to 109.2 mg CE/100 g fw respectively. High positive correlation between phenolics and antioxidant activity suggested that phenolics might be predominant antioxidant in carrot. Although black genotype had highest antioxidant potentiality, it had relatively poor consumer preference. On the other hand dark red and dark orange genotype have high consumer preference despite of its poor antioxidant potentiality.