Table 1.
Physicochemical, Polyphenolic content and antioxidant activity of black carrot concentrate.
| TSS (0Brix) | Acidity (mg/100 g) | Total Flavonoids (mg CE/100 g) | Anthocyanins (mg/100 g) | Folin-Ciocalteu reducing capacity (mg GAE/100 g) | Total antioxidant capacity |
||
|---|---|---|---|---|---|---|---|
| ABTS assay (μmolTE/g) | FRAP assay (μmolTE/g) | ||||||
| Fresh Black carrot Roots | 8.00 ± 0.10 | 0.25 ± 0.01 | 82.73 ± 1.62 | 233.32 ± 11.14 | 283.53 ± 5.50 | 21.79 ± 1.03 | 12.28 ± 0.41 |
| Black carrot concentrate | 40.02 ± 2.70 | 1.29 ± 0.12 | 2314.22 ± 73.16 | 1682.66 ± 35.69 | 8571.90 ± 25.64 | 31.33 ± 1.26 | 23.32 ± 0.87 |
Data are mean ± SD (n = 3).
FRAP (ferric reducing antioxidant power).
ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid).