Dissecting the natural phytochemical diversity of carrot roots with its colour using high performance liquid...

The research provides insights into the phytoconstituents of black, orange and red carrots (Daucus carota subsp. Sativus (Hoffm.) Schübl. & G. Martens), a highly nutritious food crop widely appreciated across age groups. Recognising carrots as a repository of health-promoting compounds, our study employs UV-Visible spectrophotometric and HPLC methods to discern significant variations in bioactive components among carrot varieties. Black carrots emerge as potent contenders, displaying the highest levels of total phenolics (2660 ± 2.29 mg GAE/100 g F W.), total flavonoids (831 ± 1.74 mg QE/100 g F W.), proanthocyanins (10910 ± 1.11 mg CE/100 g F W.), and tannins (713 ± 0.84 mg/100 g F W.). Red carrots, conversely, showcase higher anthocyanin content (6870 ± 1.85 mg CyGE/100 g F W.) by UV-Vis spectrophotometry. Additionally, orange carrots exhibit heightened β-carotene levels, confirmed at 0.03 μg/mg through HPLC. HPLC analysis unveils substantial chlorogenic acid variability (1.29 μg/mg) in black carrots, accompanied by the discovery of unique compounds such as cryptochlorogenic acid (0.05 μg/mg), caffeic acid (0.01 μg/mg), ferulic acid (0.11 μg/mg), methyl caffeate (0.01 μg/mg), and quercetin (0.02 μg/mg), marking the first detection of methyl caffeate in black carrots. The analytical methodology was meticulously validated encompassing optimal parameters such as linearity, precision, limit of detection, limit of quantification, accuracy, and robustness, within the range. In conclusion, our study underscores the health benefits of black carrots due to their rich polyphenolic content and endorses orange carrots for elevated β-carotene levels. These findings contribute to a deeper understanding of the diverse phytoconstituents in carrots, aid in informed dietary choices for improved health.