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Pigment-associated metabolic signatures and processing stability in color-diverse carrot accessions: a chemometric
Aneela Nijabat1, Aqil Farooq1, Muhammad Anwer Shah2
1Engineering Research Center for Selecting and Breeding New Tropical Crop Varieties, Ministry of Education, Tropical Biodiversity and Genomics Research Center, College of Tropical Agriculture and Forestry, Hainan University, Haikou, 570228, China; Sanya Institute of Breeding and Multiplication, Hainan University, Sanya, 572025, China.
Abstract:
This study assessed compositional, antioxidant, and sensory variation in color-diverse carrot (Daucus carota L.) accessions (orange, yellow, purple) under different processing conditions. Significant accession and product effects (P < 0.05) were observed for sugars, phenolics, flavonoids, anthocyanins, β-carotene, and DPPH activity. Purple accessions contained higher phenolic and anthocyanin levels with higher antioxidant potential, while orange accessions showed higher β-carotene and sucrose contents. Yellow accessions exhibited a moderate compositional profile. Processing method influenced bioactive levels in a compound-dependent manner, with higher phenolic values observed in juice and relatively stable β-carotene levels across products. Multivariate analysis separated accessions based on variation in compositional and morphological traits. Sensory evaluation showed higher acceptability scores for orange carrot-derived products, while purple and yellow products showed moderate scores. This study provides a comparative assessment of compositional, processing, and sensory variation in color-diverse carrot accessions and derived products, supporting evaluation of their performance in different food matrices.
