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Open AccessArticle

Phytochemical Analysis and Antioxidant Properties in Colored Tiggiano Carrots

C.N.R. Unit of Lecce, ISPA-CNR, Institute of Science of Food Production, 73100 Lecce, Italy
Orto Botanico Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali, Università del Salento, 73100 Lecce, Italy
Author to whom correspondence should be addressed.
Agriculture 2018, 8(7), 102;
Received: 31 May 2018 / Revised: 19 June 2018 / Accepted: 20 June 2018 / Published: 2 July 2018
(This article belongs to the Special Issue Biodiversity of Vegetable Crops, A Living Heritage)
The carrot (Daucus carota L.) is an important vegetable source of bioactive compounds in the human diet. In the Apulia region (Southern Italy), local farmers have domesticated colored landraces of carrots over the years, strictly related to local cults and traditions. Amongst these, an important landrace is the carrot of Saint Ippazio or the Tiggiano carrot. In the present study, we evaluated the content of carotenoids, anthocyanins, phenolic acids, sugars, organic acids, and antioxidant activity in Tiggiano carrots. Our results indicated that yellow-purple carrots have the highest levels of bioactive compounds, together with the highest antioxidant capacity compared to the yellow and cultivated orange varieties. These data point out the nutritional value of purple Tiggiano carrots and may contribute to the valorization of this typical landrace. View Full-Text
Keywords: apulian landraces; bioactive compounds; polyphenols; Tiggiano carrot apulian landraces; bioactive compounds; polyphenols; Tiggiano carrot
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Scarano, A.; Gerardi, C.; D’Amico, L.; Accogli, R.; Santino, A. Phytochemical Analysis and Antioxidant Properties in Colored Tiggiano Carrots. Agriculture 2018, 8, 102.

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