Assessment of genetic diversity for root anthocyanin composition and phenolic content in purple carrots

BANNOUD, F.; DA PEÑA HAMPARSOMIÁN, J.; INSANI, M. E.; CHAMORRO, V.; PAZOS, A.; PEREZ, M. B.; YILDIZ, M.; IORIZZO, M.; SIMON, P. W.; CAVAGNARO, P. F.

Cracovia

Conferencia; Carrot and Other Apiaceae Conference - 2nd International Symposium; 2018

International Society for Horticultural Science (ISHS)

The consumption of fruits and vegetables rich in anthocyanins and phenolic compounds is associated with a lower incidence of various chronic diseases, possibly due to these compound?s proven antioxidant and anti-inflammatory properties. Purple carrots accumulate anthocyanins and other phenolics in their roots, but the extent of variation in their concentration in the purple carrot germplasm has not been thoroughly characterized. In this study we analyzed total anthocyanin (TA) and phenolic (TP) content, by spectrophotometry, and anthocyanin composition, by HPLC analysis, in the root tissues (phloem and xylem) of 26 carrot accessions, including open-pollinated (OP) and hybrid cultivars. Significant variation (p