A comparative study on proximate composition, mineral profile, bioactive compounds and antioxidant properties in diverse carrot (Daucus carota L.) flour. (March 2023)

• Record Type: Journal Article
• Authors: Purewal, Sukhvinder Singh; Verma, Piyush; Kaur, Pinderpal; Sandhu, Kawaljit Singh; Singh, Ram Sarup; Kaur, Avneet; Salar, Raj Kumar
• Is Part Of: Biocatalysis and agricultural biotechnology. Number 48(2023)
• Publication Date: 2023-03
• Subjects: Carrot (Daucus carota L.) -- Minerals -- Proximate composition -- Antioxidant; Agricultural biotechnology -- Periodicals; Enzymes -- Biotechnology -- Periodicals; 660.6
• DOI: 10.1016/j.bcab.2023.102640
• Languages: English
• ISSNs: 1878-8181

Abstract

Abstract: During the present investigation, carrot flour was studied in terms of mineral profile, proximate composition, bioactive profile and antioxidant potential. Experiments were performed in triplicate and the data reported are a mean of three different carrots flour. Mineral profile indicates the presence of phosphorus (0.21 ± 0.02–0.29 ± 0.07%), potassium (1.14 ± 0.12–2.71 ± 0.15%), calcium (0.1 ± 0.01–0.2 ± 0.04%), zinc (0.0021 ± 0.0001–0.0025 ± 0.0002%), copper (0.0007 ± 0.0001–0.0008 ± 0.0002%), iron (0.0064 ± 0.0003–0.0746 ± 0.0007%) and manganese (0.0008 ± 0.0001–0.0016 ± 0.0003%). Proximate analysis revealed that purple carrot flour possess significant amount of fiber whereas orange carrot flour higher amount of protein. Total phenolic content (TPC) was observed as 13.16 ± 0.09–13.72 ± 0.17 mg GAE/g dwb carrot flour (mg gallic acid equivalent/g dry weight basis of carrot flour) for orange carrot flour followed by 16.89 ± 0.31–18.57 ± 0.46 mg GAE/g dwb for purple carrot flour and 14.59 ± 0.22–15.28 ± 0.26 mg GAE/g dwb for red carrot flour. Minerals, fiber, protein and antioxidant rich carrot flour could be utilized in the preparation of health benefiting fortified food products. Highlights: Carrot flour was studied in terms of proximate composition and mineral profile. Effect of extraction phase on phenolic compounds was compared. Bioactive profile and antioxidant properties in carrot flour extracts were determined. HPLC was done to identify specific compounds.