Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopy.

Romit Seth, Chelsey Fiecke, Guoying Ma, Penelope Perkins-Veazie, Pablo Cavagnaro, Mario G Ferruzzi, Massimo Iorizzo

Abstract read

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Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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1citing papers in PubMed

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1 citing paper in PubMed.

Physicochemical Properties and Antioxidant Activity of Mozzarella Cheese Supplemented with Carrot Powder.Preventive nutrition and food science · 2026
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5 · Who and what money

Authors and funding

7 authors.

Romit SethPlants for Human Health Institute, North Carolina State University, Kannapolis, North Carolina, United States.

Chelsey FieckeArkansas Children's Nutrition Center and Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR, 72202, United States.

Guoying MaPlants for Human Health Institute, North Carolina State University, Kannapolis, North Carolina, United States.

Penelope Perkins-VeaziePlants for Human Health Institute, North Carolina State University, Kannapolis, North Carolina, United States.

Pablo CavagnaroNational Scientific and Technical Research Council (CONICET), National Agricultural Technology Institute (INTA) E.E.A. Mendoza, Mendoza 5507, Argentina.

Mario G FerruzziArkansas Children's Nutrition Center and Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR, 72202, United States.

Massimo IorizzoPlants for Human Health Institute, North Carolina State University, Kannapolis, North Carolina, United States.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Purple carrot is an important source of anthocyanins as a natural food dye, yet research advancements in selecting purple cultivars with improved anthocyanin extractable yield and stability remain limited. This study used a large set of purple carrot accessions to characterize anthocyanins, phenolics, and flavonoids, their relationship to tissue-specific accumulation, extraction efficiency, color density, and color stability. A Fourier-transform near-infrared (FT-NIR) spectroscopy method was also developed to evaluate these metabolites. Fully purple roots showed the highest anthocyanin content and extraction efficiency. Non-acylated anthocyanin Cy3XG was identified as a limiting step in the biosynthesis of stable acylated anthocyanins

Indexed as

Acylated anthocyaninsChemometricsHigh-throughput phenotypingNear-infrared spectroscopyPhenolic acidsPurple carrot

Identifiers

PMID40735134

DOI10.1016/j.fochx.2025.102807

PMCPMC12305724

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