Article

Quantification of anthocyanins in black carrot extracts ( Daucus carota ssp. sativus var. atrorubens Alef.) and evaluation of their color properties

Hohenheim University, Stuttgart, Baden-Württemberg, Germany
European Food Research and Technology (Impact Factor: 1.39). 01/2004; 219(5):479-486. DOI: 10.1007/s00217-004-0976-4

ABSTRACT Pigment composition of 15 black carrot cultivars (Daucus carota ssp. sativus var. atrorubens Alef.) was screened by HPLC-MS. Up to seven cyanidin glycosides, five of which were acylated with hydroxycinnamic and hydroxybenzoic acids, were identified and quantified in the roots by HPLC-DAD. Contents of individual compounds indicated great differences in the potential of anthocyanin accumulation both between different cultivars and carrots of the same cultivar. Total anthocyanin amounts ranged from 45.4mg/kg dry matter to 17.4g/kg dry matter. To the best of our knowledge, this is the first report on the quantification of individual anthocyanins in roots of different black carrot cultivars. The determination of color properties in the extracts under various pH conditions proved black carrot anthocyanins to be applicable as natural food colorants also for low-acid food commodities, whereas a considerable loss of color was noted under nearly neutral conditions. Additionally, relatively high saccharide contents were found in almost all cultivars which may be disadvantageous when coloring concentrates are produced from carrot roots.

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