Carrot anthocyanins: nutrition, diversity and genetics

CAVAGNARO, P. F.

Cracovia

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

International Society for Horticultural Science (ISHS)

Purple carrots represent an excellent dietary source of anthocyanins. The consumption of these flavonoid water-soluble pigments is associated with various health benefits, attributed mainly to their antioxidant and anti-inflammatory properties. Anthocyanin pigmentation varies broadly among organs and tissues of the carrot plant and among carrot genetic stocks. The chemical structure of anthocyanin pigments conditions, to a great extent, their chemical stability and biological properties. Thus, variation among carrot stocks for total anthocyanin concentration as well as for pigment composition, particularly the relative content of acylated versus non-acylated anthocyanins, has practical importance for the production of chemically-stable food colorants and for using purple carrots as a dietary source of phytonutrients (e.g., by fresh consumption). Knowledge on the genetic basis of anthocyanin biosynthesis and modification (i.e., acylation and glycosylation) is expected to impact carrot breeding programs aiming at developing new varieties for both purposes; fresh consumption and the production of food colorants. This talk will address recent advances in the characterization of purple carrot germplasm with regards to their pigment composition, as well as progress on the genetics underlying carrot anthocyanin pigmentation, including inheritance, mapping of simply-inherited and quantitative (QTL) traits, and identification of candidate genes. The impact of these findings on carrot breeding programs for improving nutraceutical value will be discussed.