Phytochemical Analysis and Antioxidant Properties in Colored Tiggiano Carrots

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 lan...

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Main Authors:	Aurelia Scarano, Carmela Gerardi, Leone D’Amico, Rita Accogli, Angelo Santino
Format:	Article
Language:	English
Published:	MDPI AG 2018-07-01
Series:	Agriculture
Subjects:	apulian landraces bioactive compounds polyphenols Tiggiano carrot
Online Access:	http://www.mdpi.com/2077-0472/8/7/102

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spelling	doaj-4c4a189b01e041ec82242071276b91e32021-04-02T10:43:56ZengMDPI AGAgriculture2077-04722018-07-018710210.3390/agriculture8070102agriculture8070102Phytochemical Analysis and Antioxidant Properties in Colored Tiggiano CarrotsAurelia Scarano0Carmela Gerardi1Leone D’Amico2Rita Accogli3Angelo Santino4C.N.R. Unit of Lecce, ISPA-CNR, Institute of Science of Food Production, 73100 Lecce, ItalyC.N.R. Unit of Lecce, ISPA-CNR, Institute of Science of Food Production, 73100 Lecce, ItalyC.N.R. Unit of Lecce, ISPA-CNR, Institute of Science of Food Production, 73100 Lecce, ItalyOrto Botanico Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali, Università del Salento, 73100 Lecce, ItalyC.N.R. Unit of Lecce, ISPA-CNR, Institute of Science of Food Production, 73100 Lecce, ItalyThe 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.http://www.mdpi.com/2077-0472/8/7/102apulian landracesbioactive compoundspolyphenolsTiggiano carrot
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Aurelia Scarano Carmela Gerardi Leone D’Amico Rita Accogli Angelo Santino
spellingShingle	Aurelia Scarano Carmela Gerardi Leone D’Amico Rita Accogli Angelo Santino Phytochemical Analysis and Antioxidant Properties in Colored Tiggiano Carrots Agriculture apulian landraces bioactive compounds polyphenols Tiggiano carrot
author_facet	Aurelia Scarano Carmela Gerardi Leone D’Amico Rita Accogli Angelo Santino
author_sort	Aurelia Scarano
title	Phytochemical Analysis and Antioxidant Properties in Colored Tiggiano Carrots
title_short	Phytochemical Analysis and Antioxidant Properties in Colored Tiggiano Carrots
title_full	Phytochemical Analysis and Antioxidant Properties in Colored Tiggiano Carrots
title_fullStr	Phytochemical Analysis and Antioxidant Properties in Colored Tiggiano Carrots
title_full_unstemmed	Phytochemical Analysis and Antioxidant Properties in Colored Tiggiano Carrots
title_sort	phytochemical analysis and antioxidant properties in colored tiggiano carrots
publisher	MDPI AG
series	Agriculture
issn	2077-0472
publishDate	2018-07-01
description	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.
topic	apulian landraces bioactive compounds polyphenols Tiggiano carrot
url	http://www.mdpi.com/2077-0472/8/7/102
work_keys_str_mv	AT aureliascarano phytochemicalanalysisandantioxidantpropertiesincoloredtiggianocarrots AT carmelagerardi phytochemicalanalysisandantioxidantpropertiesincoloredtiggianocarrots AT leonedamico phytochemicalanalysisandantioxidantpropertiesincoloredtiggianocarrots AT ritaaccogli phytochemicalanalysisandantioxidantpropertiesincoloredtiggianocarrots AT angelosantino phytochemicalanalysisandantioxidantpropertiesincoloredtiggianocarrots
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Phytochemical Analysis and Antioxidant Properties in Colored Tiggiano Carrots

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