Antioxidant components of newly identified carrot germplasms

Abstract

Nine newly identified carrot germplasms and one local carrot variety were evaluated in terms of antioxidant components and antioxidant activity. The antioxidant components of carrots viz. total carotene, beta carotene, phenols, vitamin C and antioxidant activity varied from 4.35 – 13.74 mg/100g, 0.91 – 4.16 mg/100g, 1.97 – 3.98 mg/ 100g, 4.01 – 4.7 mg/100 g and 24.15 – 32.21% respectively. Carrot germplasms UHSBC51, UHSBC53, UHSBC64 and UHSBC101 are significantly higher in total carotene and beta carotene content (11.40-13.74 mg/100g and 3.02-4.16 mg/100g respectively). All carrot germplasms except UHSBC59 had significantly higher phenolic content and antioxidant activity (2.56-3.98mg/100g and 27.04-32.21% respectively) when compared with local carrot variety. There is no significant difference in vitamin C content of carrot germlasms. The correlation between total carotene (r = 0.74), beta carotene (r = 0.97) and phenols (r = 0.91) were significantly and positively correlated to antioxidant activity. Germplasms UHSBC64, UHSBC101 and UHSBC44-1 were good sources of antioxidant components.