Antioxidant capacity and hydrogen peroxide formation by black and orange carrots

Black and orange carrots

Authors

• Grzegorz Bartosz University of Rzeszów, Poland https://orcid.org/0000-0002-0347-0740
• Sabina Baran University of Rzeszów, Poland
• Michalina Grzesik-Pietrasiewicz University of Rzeszów, Poland
• Izabela Sadowska-Bartosz University of Rzeszów, Poland https://orcid.org/0000-0001-9035-6833

DOI: https://doi.org/10.23986/afsci.116192

Keywords:

carrot, FRAP, ABTS• decolorization , DPPH, H2O2 generation

Abstract

Anthocyanins are powerful antioxidants with numerous beneficial health effects. However, their autoxidation may produce hydrogen peroxide. Black carrots owe their colour to the high anthocyanin content. The aim of this study was to compare the antioxidant capacity of and hydrogen generation by black and orange carrots. Black carrots were found to have a significantly higher anthocyanin content and antioxidant capacity estimated by the FRAP assay, DPPH scavenging and ABTS^• scavenging. Carrot, like other vegetables, generates hydrogen peroxide upon cooking. Black carrots generated much more hydrogen peroxide than orange carrots (55.0 ± 2.6 µM vs 6.0 ± 2.1 µM in phosphate buffer, 8.7 ± 1.2 vs 0.3 ± 0.1 µM in water, in 1:5 (w/v) homogenates. These small amounts of hydrogen peroxide are not likely to exert deleterious health effects but may have antimicrobial activity.