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Quantification of anthocyanins in black carrot extracts (Daucus carota ssp. sativus var. atrorubens Alef.) and evaluation of their color properties

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Abstract

Pigment composition of 15 black carrot cultivars (Daucus carota ssp. sativus var. atrorubens Alef.) was screened by HPLC-MS. Up to seven cyanidin glycosides, five of which were acylated with hydroxycinnamic and hydroxybenzoic acids, were identified and quantified in the roots by HPLC-DAD. Contents of individual compounds indicated great differences in the potential of anthocyanin accumulation both between different cultivars and carrots of the same cultivar. Total anthocyanin amounts ranged from 45.4 mg/kg dry matter to 17.4 g/kg dry matter. To the best of our knowledge, this is the first report on the quantification of individual anthocyanins in roots of different black carrot cultivars. The determination of color properties in the extracts under various pH conditions proved black carrot anthocyanins to be applicable as natural food colorants also for low-acid food commodities, whereas a considerable loss of color was noted under nearly neutral conditions. Additionally, relatively high saccharide contents were found in almost all cultivars which may be disadvantageous when coloring concentrates are produced from carrot roots.

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Acknowledgement

The authors are grateful to Jahncke Fruchtsäfte-Konzentrate GmbH & Co KG, Drochtersen, Germany, for financial support, and to Dr. G. Bufler, Institute of Special Crop Cultivation and Crop Physiology, Section Vegetable Science, Hohenheim University, for cultivation of the plant material. The institutions mentioned in the Experimental section are gratefully acknowledged for supplying black carrot seeds. We thank Mrs S. Schillmöller and Mr F. Uelner for technical assistance.

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  1. Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany

    Dietmar Kammerer, Reinhold Carle & Andreas Schieber

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  1. Dietmar Kammerer
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  2. Reinhold Carle
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  3. Andreas Schieber
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Correspondence to Andreas Schieber.

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Kammerer, D., Carle, R. & Schieber, A. Quantification of anthocyanins in black carrot extracts (Daucus carota ssp. sativus var. atrorubens Alef.) and evaluation of their color properties. Eur Food Res Technol 219, 479–486 (2004). https://doi.org/10.1007/s00217-004-0976-4

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  • DOI: https://doi.org/10.1007/s00217-004-0976-4

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