Evaluation of bioactive properties of Indian carrot (Daucus carota L.): A chemometric approach

Food Research International

Volumn 60, Issue , 2014, Pages 76-85

  Koley, Tanmay Kumar ^a   Singh, Sudhir ^a   Khemariya, Priti ^a   Sarkar, Ananta ^b   Kaur, Charanjit ^c   Chaurasia, S N S ^a   Naik, P S ^a  

^a INDIAN INSTITUTE OF VEGETABLE RESEARCH   (India)

^b Directorate of Research on Women in Agriculture   (India)

^c INDIAN AGRICULTURAL RESEARCH INSTITUTE   (India)

Author keywords

AHC; Antioxidant activity; Carrot; Chemometrics; Colour attributes; PCA

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; COLOR; DATA HANDLING; PHENOLS; PRINCIPAL COMPONENT ANALYSIS;

AHC; ANTI-OXIDANT ACTIVITIES; CARROT; CHEMOMETRICS; PCA;

PLANTS (BOTANY);

DAUCUS CAROTA;

EID: 84900036080     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.12.006     Document Type: Article

References (45)

1. Alasalvar C., Grigor J.M., Zhang D., Quantick P.C., Shahidi F. Comparison of volatiles, phenolics, sugars, antioxidant vitamins and sensory quality of different colored carrot varieties. Journal of Agricultural Food Chemistry 2001, 2001(49):1410-1416.
2. Alezandro M.R., Granato D., Genovese M.I. Jaboticaba (Myrciaria jaboticaba (Vell.) Berg), a Brazilian grape-like fruit, improves plasma lipid profile in streptozotocin-mediated oxidative stress in diabetic rats. Food Research International 2013, 54:650-659.
3. Alves-Rodrigues A., Shao A. The science behind lutein. Toxicology Letters 2004, 150:57-83.
4. Apak R., Guclu K., Ozyurek M., Celik S.E. Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) assay. Microchemica Acta 2008, 160:413-419.
5. Arscott S.A., Tanumihardjo S.A. Carrots of many colors provide basic nutrition and bioavailable phtyochemicals acting as a functional food. Comprehensive Review on Food Science and Food Safety 2010, 9:223-239.
6. Bahorun T., Luximon-Ramma A., Crozier A., Aruoma O.I. Total phenol, flavonoid, proanthocyanidin and Vitamin C levels and antioxidant activities of Mauritian vegetables. Journal of the Science of Food and Agriculture 2004, 84:1553-1561.
7. Benzie I.F.F., Strain J.J. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Analytical Biochemistry 1996, 239:70-76.
8. Boeing H., Bechthold A., Bub A., Ellinger S., Haller D., Kroke A., et al. Critical review: Vegetables and fruit in the prevention of chronic diseases. European Journal of Nutrition 2012, 51:637-663.
9. Braga C.M., Zielinski A.A.F., Silva K.M.D., Souza F.K.F.D., Pietrowski G.D.A.M., Couto M., et al. Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics. Food Chemistry 2013, 141:967-974.
10. Brand-Williams W., Cuvelier M.E., Berset C. Use of free radical method to evaluate antioxidant activity. Lebensmittel-Wissenschaft & Technologie 1995, 28:25-30.
11. Carreno J., Martinez A., Almela L., Fernandez-Lopez J.A. Proposal of an index for the objective evaluation of the colour of red table grapes. Food Research International 1995, 28:373-377.
12. Chu Y.F., Sun J., Wu X., Liu R.H. Antioxidant and antiproliferative activities of common vegetables. Journal of Agricultural and Food Chemistry 2002, 50:6910-6916.
13. Contessa C., Mellano M.G., Beccaro G.L., Giusiano A., Botta R. Total antioxidant capacity and total phenolic and anthocyanin contents in fruit species grown in Northwest Italy. Scientia Horticulturae 2013, 2013(160):351-357.
14. Cruz A.G., Cadena R.S., Alvaro M.B.V.B., Sant'Ana A.S., Oliveira C.A.F., Faria J.A.F., et al. Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts. LWT--Food Science and Technology 2013, 50(1):210-214.
15. Dwyer J.H., Navab M., Dwyer K.M., Hassan K., Sun P., Shircore A., et al. Oxygenated carotenoid lutein and progression of early atherosclerosis: The Los Angeles atherosclerosis study. Circulation 2001, 103:2922-2927.
16. Elliott A.C., Hynan L.S. A SAS Macro implementation of a Multiple Comparison post hoc test for a Kruskal-Wallis analysis. Computer Methods and Programs in Biomedicine 2011, 102:75-80.
17. Gayathri G.N., Platel K., Prakash J., Srinivasan K. Influence of antioxidant spices on the retention of β-carotene in vegetables during domestic cooking processes. Food Chemistry 2004, 84(1):35-43.
18. Granato D., Katayama F.C.U., Castro I.A. Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics. LWT--Food Science and Technology 2010, 43(10):1542-1549.
19. Grassmann J., Schnitzler W.H., Habegger R. Evaluation of different colored carrot cultivars on antioxidant capacity based on their carotenoid and phenolic contents. International Journal of Food Science and Nutrition 2007, 58:603-611.
20. Hair F., Anderson J., Tatham L., Black C. Multivariate data analysis 2005, New Jersey, Prentice Hall. 5th ed.
21. Halliwell B. Reactive oxygen species in living systems: Source, biochemistry and role in human disease. The American journal of medicine 1991, 91(3):S14-S22.
22. Hart D.J., Scott K.J. Development and evaluation of an HPLC method for the analysis of carotenoids in foods and the measurement of the carotenoids content of vegetables and fruits commonly consumed in the UK. Food Chemistry 1995, 54:101-111.
23. Kammerer D., Carle R., Schieber A. Quantification of anthocyanins in black carrot extracts (Daucus carota ssp. sativus var. atrorubens Alef.) and evaluation of their properties. European Food Research and Technology 2004, 219:479-486.
24. Kaur C., Kapoor H.C. Antioxidants in fruits and vegetables- The millennium's health. International Journal of Food Science and Technology 2001, 36(7):703-725.
25. Kaur C., Kapoor H.C. Antioxidant activity and total phenolic content of some Asian vegetables. International Journal of Food Science Technology 2002, 37:153-161.
26. Koley T.K., Kaur C., Nagal S., Walia S., Jaggi S., Sarika J. Antioxidant activity and phenolic content in genotypes of Indian jujube (Zizyphus mauritiana Lamk). Arabian Journal of Chemistry doi: 2011, 10.1016/j.arabjc.2011.11.005.
27. Leja M., Kamińska I., Kramer M., Maksylewicz-Kaul A., Kammerer D., Carle R., et al. The content of phenolic compounds and radical scavenging activity varies with carrot origin and root color. Plant Food for Human Nutrition 2013, 68(2):163-170.
28. Macedo L.F.L., Rogero M.M., Guimarães J.P., Granato D., Lobato L.P., Castro I.A. Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats. Food Chemistry 2013, 137:122-129.
29. Marinova D., Ribarova F., Atanassova M. Total phenolics and total flavonoids in Bulgarian fruits and vegetables. Journal of the University of Chemical Technology and Metallurgy 2005, 40:255-260.
30. Metzger B.T., Barnes D.M. Polyacetylene diversity and bioactivity in orange market and locally grown colored carrots (Daucus carota L.). Journal of agricultural and food chemistry 2009, 57(23):11134-11139.
31. Montilla E.C., Arzaba M.R., Hillebrand S., Winterhalter P. Anthocyanin composition of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) cultivars antonina, beta sweet, deep purple and purple haze. Journal of Agricultural and Food Chemistry 2011, 59:3385-3390.
32. Netzel M., Netzel G., Kammerer D.R., Schieber A., Carle R., Simons L., et al. Cancer cell antiproliferation activity and metabolism of black carrot anthocyanins. Innovative Food Science and Emerging Technologies 2007, 8(3):365-372.
33. Nicolle C., Simon G., Rock E., Amouroux P., Remesy C. Genetic variability influences carotenoid, vitamin, phenolic and mineral content in white, yellow, purple, orange and dark-orange carrot cultivars. Journal of the American Society for Horticultural Science 2004, 129:523-529.
34. Rao A.V., Rao L.G. Carotenoids and human health. Pharmacological Research 2007, 55:207-216.
35. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 1999, 26:1231-1237.
36. Sant'Anna V., Gurak P.D., Marczak L.D.F., Tessaro I.C. Tracking bioactive compounds with colour changes in foods- A review. Dyes and Pigments 2013, 10.1016/j.dyepig.2013.04.011.
37. Scalfi L., Fogliano V., Pentagelo A., Graziani G., Giordano I., Ritieni A. Antioxidant activity and general fruit characteristics in different ecotypes of Corbarini small tomatoes. Journal of Agricultural and Food Chemistry 2000, 48:1363-1366.
38. Simon P., Wolff X.Y. Carotene in tropical and dark orange carrot. Journal of Agricultural and Food Chemistry 1987, 135:1017-1022.
39. Singleton V.L., Orthofer R., Lamuela-Ranventos R.M. Analysis of total phenols other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology 1999, 299:152-178.
40. Souza S.S., Cruz A.G., Walter E.H.M., Faria J.A.F., Celeghini R.M.S., Ferreira M.M.C., et al. Monitoring the authenticity of Brazilian UHT milk: A chemometric approach. Food Chemistry 2011, 124:692-695.
41. Sun T., Simon P.W., Tanumihardjo S.A. Antioxidant phytochemicals and antioxidant capacity of biofortified carrots (Daucus carota L.) of various colors. Journal of Agricultural and Food Chemistry 2009, 57:4142-4147.
42. Szydłowsk-Czerniak A., Bartkowlak-Broda I., Karlovic I., Karlovits G., Zlyk E.S. Antioxidant capacity, total phenolics, glucosinolates and colour parameters of rapeseed cultivars. Food Chemistry 2011, 127(2):556-563.
43. Wrolstad R.E., Durst R.W., Lee J. Tracking color and pigment changes in anthocyanin products. Trends in Food Science & Technology 2005, 16(9):423-428.
44. Yi W., Fischer J., Krewer G., Akoh C. Phenolic compounds from blueberries can inhibit colon cancer cell proliferation and induce apoptosis. Journal of Agricultural and Food Chemistry 2005, 53:7320-7329.
45. Zhishen J., Mengcheng T., Jianming W. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry 1999, 64:555-559.