Nutritional composition and antioxidant properties of three varieties of carrot (Daucus carota)

Scientific African

卷:12

Mercy Badu¹  Alphonse Fiebor²  Benjamin Annor³  Harry Okyere⁴  Nii Korley Kortei⁴  Nathaniel Owusu Boadi⁴  Michael Baah Mensah⁵  Selina Ama Saah⁶ 

[1] Corresponding author.;

[2] CSIR-Crops Research Institute, Fumesua, Ghana;

[3] Department of Chemical Sciences, University of Energy and Natural Resources, Sunyani, Ghana;

[4] Department of Chemistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana;

[5] Department of Crop and Soil Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana;

[6] Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, Ho, Ghana;

关键词: Carrots;    Phytoconstituents;    Proximate analysis;    Free radicals;    Antioxidants;   

DOI  :  

来源: DOAJ

【 摘 要 】

Carrots are a potentially rich source of antioxidants in addition to their nutritional properties. In this study, the nutritional composition and antioxidant properties of three varieties of carrots, namely Kuroda, Pamela and Amazonia cultivated in Ghana were determined. The peroxide scavenging method was used to determine the antioxidant properties of the ethanolic extracts of the carrot varieties at different concentrations. The protein, crude fibre, fat and carbohydrate contents of the carrot varieties ranged 6.46 – 10.73 %, 7.18 – 8.87 %, 1.97 – 4.31 % and 6.25 – 8.39 % respectively. The three varieties had high moisture contents ranging from 69.06 to 75.30 %. The antioxidant properties were high even at low concentrations of extract, and their activity increased with time in the order Amazonia > kuroda > pamela. Amazonia had the highest fibre, protein and carbohydrate contents and the lowest moisture content, making it the most preferred variety.

【 授权许可】

Unknown