Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopy
Purple carrot is an important source of anthocyanins as a natural food dye, yet research advancements in selecting purple cultivars with improved anthocyanin extractable yield and stability remain limited. This study used a large set of purple carrot accessions to characterize anthocyanins, phenolic...
| Autores principales: | , , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2025
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/23804 https://www.sciencedirect.com/science/article/pii/S2590157525006546 https://doi.org/10.1016/j.fochx.2025.102807 |
| _version_ | 1855038823069646848 |
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| author | Seth, Romit Fiecke, Chelsey Guoying, Ma Perkins-Veazie, Penelope Cavagnaro, Pablo Ferruzzi, Mario G. Iorizzo, Massimo |
| author_browse | Cavagnaro, Pablo Ferruzzi, Mario G. Fiecke, Chelsey Guoying, Ma Iorizzo, Massimo Perkins-Veazie, Penelope Seth, Romit |
| author_facet | Seth, Romit Fiecke, Chelsey Guoying, Ma Perkins-Veazie, Penelope Cavagnaro, Pablo Ferruzzi, Mario G. Iorizzo, Massimo |
| author_sort | Seth, Romit |
| collection | INTA Digital |
| description | Purple carrot is an important source of anthocyanins as a natural food dye, yet research advancements in selecting purple cultivars with improved anthocyanin extractable yield and stability remain limited. This study used a large set of purple carrot accessions to characterize anthocyanins, phenolics, and flavonoids, their relationship to tissue-specific accumulation, extraction efficiency, color density, and color stability. A Fourier-transform near-infrared (FT-NIR) spectroscopy method was also developed to evaluate these metabolites. Fully purple roots showed the highest anthocyanin content and extraction efficiency. Non-acylated anthocyanin Cy3XG was identified as a limiting step in the biosynthesis of stable acylated anthocyanins. The sinapoyl-containing glycoside Cy3XSGG was the primary contributor to color density. Ten FT-NIR prediction models were developed to evaluate anthocyanins, chlorogenic, and caffeic acids. These findings support the selection of purple carrot with stable and uniform anthocyanin production and perform quality control in the natural colorant industry. |
| format | info:ar-repo/semantics/artículo |
| id | INTA23804 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA238042025-09-15T11:17:35Z Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopy Seth, Romit Fiecke, Chelsey Guoying, Ma Perkins-Veazie, Penelope Cavagnaro, Pablo Ferruzzi, Mario G. Iorizzo, Massimo Zanahoria Variedades Compuestos Fenólicos Antocianinas Flavonoides Espectroscopia Carrots Varieties Phenolic Compounds Anthocyanins Flavonoids Spectroscopy Zanahoria Púrpura Purple Carrot Purple carrot is an important source of anthocyanins as a natural food dye, yet research advancements in selecting purple cultivars with improved anthocyanin extractable yield and stability remain limited. This study used a large set of purple carrot accessions to characterize anthocyanins, phenolics, and flavonoids, their relationship to tissue-specific accumulation, extraction efficiency, color density, and color stability. A Fourier-transform near-infrared (FT-NIR) spectroscopy method was also developed to evaluate these metabolites. Fully purple roots showed the highest anthocyanin content and extraction efficiency. Non-acylated anthocyanin Cy3XG was identified as a limiting step in the biosynthesis of stable acylated anthocyanins. The sinapoyl-containing glycoside Cy3XSGG was the primary contributor to color density. Ten FT-NIR prediction models were developed to evaluate anthocyanins, chlorogenic, and caffeic acids. These findings support the selection of purple carrot with stable and uniform anthocyanin production and perform quality control in the natural colorant industry. EEA Mendoza Fil: Seth, Romit. North Carolina State University. Plants for Human Health Institute; Estados Unidos Fil: Fiecke, Chelsey. University of Arkansas for Medical Sciences. Arkansas Children's Nutrition Center and Department of Pediatrics; Estados Unidos Fil: Guoying, Ma. North Carolina State University. Plants for Human Health Institute; Estados Unidos Fil: Perkins-Veazie, Penelope. North Carolina State University. Plants for Human Health Institute; Estados Unidos Fil: Perkins-Veazie, Penelope. North Carolina State University. Department of Horticultural Science; Estados Unidos Fil: Cavagnaro, Pablo Federico. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Cavagnaro, Pablo Federico. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Ferruzzi, Mario G. University of Arkansas for Medical Sciences. Arkansas Children's Nutrition Center and Department of Pediatrics; Estados Unidos Fil: Iorizzo, Massimo. North Carolina State University. Plants for Human Health Institute; Estados Unidos Fil: Iorizzo, Massimo. North Carolina State University. Department of Horticultural Science; Estados Unidos 2025-09-15T11:12:32Z 2025-09-15T11:12:32Z 2025-07 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/23804 https://www.sciencedirect.com/science/article/pii/S2590157525006546 2590-1575 https://doi.org/10.1016/j.fochx.2025.102807 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Elsevier Food Chemistry: X 29 : 102807. (July 2025) |
| spellingShingle | Zanahoria Variedades Compuestos Fenólicos Antocianinas Flavonoides Espectroscopia Carrots Varieties Phenolic Compounds Anthocyanins Flavonoids Spectroscopy Zanahoria Púrpura Purple Carrot Seth, Romit Fiecke, Chelsey Guoying, Ma Perkins-Veazie, Penelope Cavagnaro, Pablo Ferruzzi, Mario G. Iorizzo, Massimo Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopy |
| title | Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopy |
| title_full | Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopy |
| title_fullStr | Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopy |
| title_full_unstemmed | Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopy |
| title_short | Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopy |
| title_sort | characterization of anthocyanins phenolics and flavonoids in a global carrot collection through application of chemometrics and ft nir spectroscopy |
| topic | Zanahoria Variedades Compuestos Fenólicos Antocianinas Flavonoides Espectroscopia Carrots Varieties Phenolic Compounds Anthocyanins Flavonoids Spectroscopy Zanahoria Púrpura Purple Carrot |
| url | http://hdl.handle.net/20.500.12123/23804 https://www.sciencedirect.com/science/article/pii/S2590157525006546 https://doi.org/10.1016/j.fochx.2025.102807 |
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