Phytochemical Variation of Carrot Variety "Ereğli Siyahı"

Authors

  • Senay Ozgen Niğde Üniversitesi, Tarım Bilimleri ve Teknolojileri Fakültesi, Bitkisel Üretim ve Teknolojileri, 51240 Niğde
  • Saziye Sekerci Gıda Tarım ve Hayvancılık Bakanlığı Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğü Yenimahalle/ANKARA

DOI:

https://doi.org/10.24925/turjaf.v1i2.86-89.39

Keywords:

Phenolic, Troloks, Gallic acid, TEAC, FRAP

Abstract

Carrot produced in all seasons and can be consumed as fresh, cooked, boiled, garnish, juice and pickles. There is a great variation in carrot color from light yellow to dark purple-black. Because of the dark purple-black color and the high anthocyanin content, ‘Ereğli Siyahı‘ cultivar is commonly used in the industry. However, ‘Ereğli Siyahı‘ has wide variation within its population. In this study, the difference among the phytochemical content of ‘Ereğli Siyahı‘ sampled grouped based on their interior color has been examined. Carrot roots grown in same field in Eregli, Konya were sampled and collected. Marketable 700 roots were from ‘Eregli Siyahı‘ were randomly sampled. Then, the roots were cut in half and separated 11 different groups (G) according to the interior color. Each group was homogenized in 4 replications and samples were prepared for analysis of phytochemicals. Results of the study showed that G7 had the highest phenolic content (1199.23 µg GAE/g fw) while G5 was the group that had the lowest phenolic content (516.54 µg GAE/g fw). Antioxidant capacity was determined using TEAC ve FRAP methods. The highest TEAC (8.54 µg TE/g fw) and FRAP (15.52 µmol TE/g) were observed in G2. However, the lowest TEAC (2.09 µmol TE/g) and FRAP (1.62 µmol TE/g) were found in G5. The percentage of carrot roots was the highest in G2 (%35). The results indicated that there is a great deal of variation for several phytochemical traits within “Ereğli Siyahı”.

Author Biography

Saziye Sekerci, Gıda Tarım ve Hayvancılık Bakanlığı Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğü Yenimahalle/ANKARA

Gıda Tarım ve Hayvancılık Bakanlığı Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğü Yenimahalle/ANKARA

Published

25.12.2013

How to Cite

Ozgen, S., & Sekerci, S. (2013). Phytochemical Variation of Carrot Variety "Ereğli Siyahı". Turkish Journal of Agriculture - Food Science and Technology, 1(2), 86–89. https://doi.org/10.24925/turjaf.v1i2.86-89.39

Issue

Section

Crop Production