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Seasonal and Morphology Effects on Bioactive Compounds, Antioxidant Capacity, and Sugars Profile of Black Carrot (Daucus carota ssp. sativus var. atrorubens Alef.)
dc.contributor.author | Ordóñez-Díaz, José Luis | |
dc.contributor.author | Velasco-Ruiz, Isabel | |
dc.contributor.author | Velasco-Tejero, Cristina | |
dc.contributor.author | Pereira-Caro, Gema | |
dc.contributor.author | Moreno-Rojas, José Manuel | |
dc.date.accessioned | 2024-05-20T06:58:08Z | |
dc.date.available | 2024-05-20T06:58:08Z | |
dc.date.issued | 2024 | |
dc.identifier.uri | http://hdl.handle.net/10396/28310 | |
dc.description.abstract | Black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) is widely recognized for its bioactive compounds and antioxidant properties. The black carrot of Cuevas Bajas (Málaga) is a local variety characterized by a black/purple core, which differs from other black carrot varieties. Therefore, this autochthonous variety was characterized according to the root size and the harvesting season by means of a study of its antioxidant capacity analyzed by three methods, its total carotenoids content, and its sugars and phenolic compounds profile by ultra-high performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-MS). A total of 20 polyphenolic compounds were quantified in 144 samples analyzed. The anthocyanidins group was observed to be the most abundant, followed by the hydroxycinnamic acids group. Moreover, pelargonidin 3-sambubioside was observed in black carrot for the first time. The medium-sized carrots presented the highest content of phenolic compounds, largely due to their significantly higher anthocyanidins content. Comparatively, the small carrots showed a higher content of simple sugars than the large ones. Regarding the influence of season, significantly higher quantities of glucose and fructose were observed in the late-season carrots, while sucrose was the main sugar in early-season samples. No significant differences were observed in the total carotenoid content of black carrot. | es_ES |
dc.format.mimetype | application/pdf | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.rights | https://creativecommons.org/licenses/by/4.0/ | es_ES |
dc.source | Ordóñez-Díaz, J.L.; Velasco-Ruiz, I.; Velasco-Tejero, C.; Pereira-Caro, G.; Moreno-Rojas, J.M. Seasonal and Morphology Effects on Bioactive Compounds, Antioxidant Capacity, and Sugars Profile of Black Carrot (Daucus carota ssp. sativus var. atrorubens Alef.). Foods 2024, 13, 1575. | es_ES |
dc.subject | Black carrot | es_ES |
dc.subject | Antioxidant capacity | es_ES |
dc.subject | Flavonoids | es_ES |
dc.subject | Anthocyanins | es_ES |
dc.subject | Simple sugars | es_ES |
dc.subject | Carotenoids | es_ES |
dc.subject | HPLC-MS | es_ES |
dc.subject | Vegetables | es_ES |
dc.title | Seasonal and Morphology Effects on Bioactive Compounds, Antioxidant Capacity, and Sugars Profile of Black Carrot (Daucus carota ssp. sativus var. atrorubens Alef.) | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.relation.publisherversion | https://doi.org/10.3390/foods13101575 | es_ES |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es_ES |