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  • Title: Evaluation of different coloured carrot cultivars on antioxidative capacity based on their carotenoid and phenolic contents.
    Author: Grassmann J, Schnitzler WH, Habegger R.
    Journal: Int J Food Sci Nutr; 2007 Dec; 58(8):603-11. PubMed ID: 17852466.
    Abstract:
    We compared five new carrot cultivars with a conventional cultivar in consideration of their content of carotenoids, phenolics and according antioxidative capacity. We chose the following cultivars: orange, white, yellow, red, solid-coloured purple and purple with an orange core. Examinations were conducted over two cultivation periods (2003 and 2004). The white, yellow and solid-coloured purple cultivars showed quite low contents of carotenoids, but the solid-coloured purple contained most phenolic compounds. The red cultivar was the only that contained lycopene. The content of carotenoids varied slightly between the two years; alpha-carotene showed noteworthy differences in the orange cultivar and the purple cultivar with an orange core. The higher alpha-carotene content resulted in a higher antioxidative capacity. Also, the lycopene content in the red cultivar was higher in 2004 than in 2003, which again lead to an increased antioxidative capacity. In the case of phenolics, higher values were found for the purple-coloured cultivars in 2004, which only in the case of the purple cultivar with an orange core, however, led to a higher antioxidative capacity.
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