文章基本信息

标题：Nutritional composition and antioxidant properties of three varieties of carrot ( Daucus carota)
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作者：Nathaniel Owusu Boadi ; Mercy Badu ; Nii Korley Kortei 等
期刊名称：Scientific African
印刷版ISSN：2468-2276
出版年度：2021
卷号：12
页码：1-8
DOI：10.1016/j.sciaf.2021.e00801
语种：English
出版社：Elsevier
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 fi- bre, 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.
关键词：Carrots Phytoconstituents Proximate analysis Free radicals Antioxidants