Phytochemical Analysis and Antioxidant Properties in Colored Tiggiano Carrots

Aurelia Scarano, Carmela Gerardi, Leone D’Amico, Rita Accogli and Angelo Santino
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Aurelia Scarano: C.N.R. Unit of Lecce, ISPA-CNR, Institute of Science of Food Production, 73100 Lecce, Italy
Carmela Gerardi: C.N.R. Unit of Lecce, ISPA-CNR, Institute of Science of Food Production, 73100 Lecce, Italy
Leone D’Amico: C.N.R. Unit of Lecce, ISPA-CNR, Institute of Science of Food Production, 73100 Lecce, Italy
Rita Accogli: Orto Botanico Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali, Università del Salento, 73100 Lecce, Italy
Angelo Santino: C.N.R. Unit of Lecce, ISPA-CNR, Institute of Science of Food Production, 73100 Lecce, Italy

Agriculture, 2018, vol. 8, issue 7, 1-8

Abstract: The carrot ( Daucus carota L.) is an important vegetable source of bioactive compounds in the human diet. In the Apulia region (Southern Italy), local farmers have domesticated colored landraces of carrots over the years, strictly related to local cults and traditions. Amongst these, an important landrace is the carrot of Saint Ippazio or the Tiggiano carrot. In the present study, we evaluated the content of carotenoids, anthocyanins, phenolic acids, sugars, organic acids, and antioxidant activity in Tiggiano carrots. Our results indicated that yellow-purple carrots have the highest levels of bioactive compounds, together with the highest antioxidant capacity compared to the yellow and cultivated orange varieties. These data point out the nutritional value of purple Tiggiano carrots and may contribute to the valorization of this typical landrace.

Keywords: apulian landraces; bioactive compounds; polyphenols; Tiggiano carrot (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2018
References: View complete reference list from CitEc
Citations: View citations in EconPapers (3)

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