Table 2.
The content of phenolic compounds [mg 100 g−1 FW] and RSA [%] depending on carrot root color
| Root color | Total phenols (Folin–Ciocalteu) | Total phenols (UV/Vis) | Phenylpropanoids | Flavonols | Anthocyanins | RSA |
|---|---|---|---|---|---|---|
| White | 18.0 aa | 24.2 a | 5.4 a | 3.5 a | 0.2 a | 6.0 a |
| Yellow | 21.5 a | 35.5 ab | 7.6 a | 5.7 b | 0.5 a | 6.0 a |
| Orange | 29.3 ab | 39.6 b | 9.5 a | 6.5 b | 0.5 a | 6.6 a |
| Red | 31.0 b | 40.4 b | 9.6 a | 6.5 b | 0.5 a | 9.3 b |
| Purple | 245.7 c | 311.5 c | 95.0 b | 51.6 c | 64.9 b | 51.3 c |
aMeans followed by the same letter in each column do not differ significantly according to Newman–Keuls test at p = 0.05