Nutritional, Phytochemical Characteristics and In Vitro Effect on α-Amylase, α-Glucosidase, Lipase, and Cholinesterase Activities of 12 Coloured Carrot Varieties
Twelve carrot varieties with different colours (purple, orange, yellow, and white) and sizes (normal, mini, and micro) were analysed for prospective health benefits (activities against diabetes-, obesity-, and aging- related enzymes—α-amylase, α-glucosidase, lipase, acetylocholinesterase, and butyry...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/4/808 |
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| author | Emel Yusuf Aneta Wojdyło Jan Oszmiański Paulina Nowicka |
| author_facet | Emel Yusuf Aneta Wojdyło Jan Oszmiański Paulina Nowicka |
| author_sort | Emel Yusuf |
| collection | DOAJ |
| description | Twelve carrot varieties with different colours (purple, orange, yellow, and white) and sizes (normal, mini, and micro) were analysed for prospective health benefits (activities against diabetes-, obesity-, and aging- related enzymes—α-amylase, α-glucosidase, lipase, acetylocholinesterase, and butyrylocholinesterase, respectively) and nutritional contents (polyphenols, carotenoids, and chlorophylls). The conducted studies showed that the highest content of total polyphenols was observed in different sizes of purple carrots. The normal yellow and mini orange carrots demonstrated the highest content of carotenoids. According to the study results, the mini purple carrot showed the highest activities against diabetes-related enzyme (α-glucosidase); furthermore, the highest activities of cholinesterase inhibitors were observed for micro purple carrot. Nevertheless, normal orange carrot exhibited the highest activity against lipase. The results of the present study showed that purple-coloured carrot samples of different sizes (normal, mini, and micro) exhibited attractive nutritional contents. However, their pro-health effects (anti-diabetic, anti-obesity, anti-aging) should not be seen in the inhibition of amylase, glucosidase, lipase, and cholinesterase. Probably the mechanisms of their action are more complex, and the possible health-promoting effect results from the synergy of many compounds, including fibre, phytochemicals, vitamins, and minerals. Therefore, it would be worth continuing research on different varieties of carrots. |
| first_indexed | 2024-03-10T12:28:49Z |
| format | Article |
| id | doaj.art-3f28a75caa3841e0bfb8966a8b700795 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T12:28:49Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-3f28a75caa3841e0bfb8966a8b7007952023-11-21T14:46:53ZengMDPI AGFoods2304-81582021-04-0110480810.3390/foods10040808Nutritional, Phytochemical Characteristics and In Vitro Effect on α-Amylase, α-Glucosidase, Lipase, and Cholinesterase Activities of 12 Coloured Carrot VarietiesEmel Yusuf0Aneta Wojdyło1Jan Oszmiański2Paulina Nowicka3Department of Fruit, Vegetable and Nutraceutical Plant Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońkiego Street, 51-630 Wrocław, PolandDepartment of Fruit, Vegetable and Nutraceutical Plant Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońkiego Street, 51-630 Wrocław, PolandDepartment of Fruit, Vegetable and Nutraceutical Plant Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońkiego Street, 51-630 Wrocław, PolandDepartment of Fruit, Vegetable and Nutraceutical Plant Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońkiego Street, 51-630 Wrocław, PolandTwelve carrot varieties with different colours (purple, orange, yellow, and white) and sizes (normal, mini, and micro) were analysed for prospective health benefits (activities against diabetes-, obesity-, and aging- related enzymes—α-amylase, α-glucosidase, lipase, acetylocholinesterase, and butyrylocholinesterase, respectively) and nutritional contents (polyphenols, carotenoids, and chlorophylls). The conducted studies showed that the highest content of total polyphenols was observed in different sizes of purple carrots. The normal yellow and mini orange carrots demonstrated the highest content of carotenoids. According to the study results, the mini purple carrot showed the highest activities against diabetes-related enzyme (α-glucosidase); furthermore, the highest activities of cholinesterase inhibitors were observed for micro purple carrot. Nevertheless, normal orange carrot exhibited the highest activity against lipase. The results of the present study showed that purple-coloured carrot samples of different sizes (normal, mini, and micro) exhibited attractive nutritional contents. However, their pro-health effects (anti-diabetic, anti-obesity, anti-aging) should not be seen in the inhibition of amylase, glucosidase, lipase, and cholinesterase. Probably the mechanisms of their action are more complex, and the possible health-promoting effect results from the synergy of many compounds, including fibre, phytochemicals, vitamins, and minerals. Therefore, it would be worth continuing research on different varieties of carrots.https://www.mdpi.com/2304-8158/10/4/808coloured carrotsphenolic acidsprocyanidinsanthocyaninscarotenoidsenzyme inhibition effect |
| spellingShingle | Emel Yusuf Aneta Wojdyło Jan Oszmiański Paulina Nowicka Nutritional, Phytochemical Characteristics and In Vitro Effect on α-Amylase, α-Glucosidase, Lipase, and Cholinesterase Activities of 12 Coloured Carrot Varieties Foods coloured carrots phenolic acids procyanidins anthocyanins carotenoids enzyme inhibition effect |
| title | Nutritional, Phytochemical Characteristics and In Vitro Effect on α-Amylase, α-Glucosidase, Lipase, and Cholinesterase Activities of 12 Coloured Carrot Varieties |
| title_full | Nutritional, Phytochemical Characteristics and In Vitro Effect on α-Amylase, α-Glucosidase, Lipase, and Cholinesterase Activities of 12 Coloured Carrot Varieties |
| title_fullStr | Nutritional, Phytochemical Characteristics and In Vitro Effect on α-Amylase, α-Glucosidase, Lipase, and Cholinesterase Activities of 12 Coloured Carrot Varieties |
| title_full_unstemmed | Nutritional, Phytochemical Characteristics and In Vitro Effect on α-Amylase, α-Glucosidase, Lipase, and Cholinesterase Activities of 12 Coloured Carrot Varieties |
| title_short | Nutritional, Phytochemical Characteristics and In Vitro Effect on α-Amylase, α-Glucosidase, Lipase, and Cholinesterase Activities of 12 Coloured Carrot Varieties |
| title_sort | nutritional phytochemical characteristics and in vitro effect on α amylase α glucosidase lipase and cholinesterase activities of 12 coloured carrot varieties |
| topic | coloured carrots phenolic acids procyanidins anthocyanins carotenoids enzyme inhibition effect |
| url | https://www.mdpi.com/2304-8158/10/4/808 |
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