Bioactive compounds and antioxidant capacity in anthocyanin-rich carrots: A comparison between the black carrot and the apulian landrace 'Polignano' carrot

Autor: Mario Soccio, Angelo Signore, Giovanni Mita, Federica Blando, Stefano Marchello, Gabriele Maiorano, Miriana Durante, Maura N. Laus

Publikováno v: Plants 10 (2021): 1–15. doi:10.3390/plants10030564
info:cnr-pdr/source/autori:Blando F.; Marchello S.; Maiorano G.; Durante M.; Signore A.; Laus M.N.; Soccio M.; Mita G./titolo:Bioactive compounds and antioxidant capacity in anthocyanin-rich carrots: A comparison between the black carrot and the apulian landrace "Polignano" carrot/doi:10.3390%2Fplants10030564/rivista:Plants/anno:2021/pagina_da:1/pagina_a:15/intervallo_pagine:1–15/volume:10
Plants
Plants, Vol 10, Iss 564, p 564 (2021)
Volume 10
Issue 3

The carrot is one of the most cultivated vegetables in the world. Black or purple carrots contain acylated anthocyanins which are of special interest to the food industry for their stability and nutraceutical characteristics. Anthocyanin-rich fruits

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