The Antioxidant capacity and hydrogen peroxide formation by black and orange carrots
Anthocyanins are powerful antioxidants with numerous beneficial health effects. However, their autoxidation may produce hydrogen peroxide. Black carrots owe their colour to the high anthocyanin content. The aim of this study was to compare the antioxidant capacity of and hydrogen generation by black...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Scientific Agricultural Society of Finland
2022-06-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/116192 |
| _version_ | 1811332408457297920 |
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| author | Grzegorz Bartosz Sabina Baran Michalina Grzesik-Pietrasiewicz izabela Sadowska-Bartosz |
| author_facet | Grzegorz Bartosz Sabina Baran Michalina Grzesik-Pietrasiewicz izabela Sadowska-Bartosz |
| author_sort | Grzegorz Bartosz |
| collection | DOAJ |
| description | Anthocyanins are powerful antioxidants with numerous beneficial health effects. However, their autoxidation may produce hydrogen peroxide. Black carrots owe their colour to the high anthocyanin content. The aim of this study was to compare the antioxidant capacity of and hydrogen generation by black and orange carrots. Black carrots were found to have a significantly higher anthocyanin content and antioxidant capacity estimated by the FRAP assay, DPPH scavenging and ABTS• scavenging. Carrot, like other vegetables, generates hydrogen peroxide upon cooking. Black carrots generated much more hydrogen peroxide than orange carrots (55.0 ± 2.6 µM vs 6.0 ± 2.1 µM in phosphate buffer, 8.7 ± 1.2 vs 0.3 ± 0.1 µM in water, in 1:5 (w/v) homogenates. These small amounts of hydrogen peroxide are not likely to exert deleterious health effects but may have antimicrobial activity.
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| first_indexed | 2024-04-13T16:35:26Z |
| format | Article |
| id | doaj.art-b3634cf929aa4260abe75c53bee1a049 |
| institution | Directory Open Access Journal |
| issn | 1459-6067 1795-1895 |
| language | English |
| last_indexed | 2024-04-13T16:35:26Z |
| publishDate | 2022-06-01 |
| publisher | Scientific Agricultural Society of Finland |
| record_format | Article |
| series | Agricultural and Food Science |
| spelling | doaj.art-b3634cf929aa4260abe75c53bee1a0492022-12-22T02:39:26ZengScientific Agricultural Society of FinlandAgricultural and Food Science1459-60671795-18952022-06-01The Antioxidant capacity and hydrogen peroxide formation by black and orange carrotsGrzegorz Bartosz0Sabina Baran1Michalina Grzesik-Pietrasiewicz2izabela Sadowska-Bartosz3University of Rzeszów, PolandUniversity of Rzeszów, PolandUniversity of Rzeszów, PolandUniversity of Rzeszów, PolandAnthocyanins are powerful antioxidants with numerous beneficial health effects. However, their autoxidation may produce hydrogen peroxide. Black carrots owe their colour to the high anthocyanin content. The aim of this study was to compare the antioxidant capacity of and hydrogen generation by black and orange carrots. Black carrots were found to have a significantly higher anthocyanin content and antioxidant capacity estimated by the FRAP assay, DPPH scavenging and ABTS• scavenging. Carrot, like other vegetables, generates hydrogen peroxide upon cooking. Black carrots generated much more hydrogen peroxide than orange carrots (55.0 ± 2.6 µM vs 6.0 ± 2.1 µM in phosphate buffer, 8.7 ± 1.2 vs 0.3 ± 0.1 µM in water, in 1:5 (w/v) homogenates. These small amounts of hydrogen peroxide are not likely to exert deleterious health effects but may have antimicrobial activity. https://journal.fi/afs/article/view/116192 |
| spellingShingle | Grzegorz Bartosz Sabina Baran Michalina Grzesik-Pietrasiewicz izabela Sadowska-Bartosz The Antioxidant capacity and hydrogen peroxide formation by black and orange carrots Agricultural and Food Science |
| title | The Antioxidant capacity and hydrogen peroxide formation by black and orange carrots |
| title_full | The Antioxidant capacity and hydrogen peroxide formation by black and orange carrots |
| title_fullStr | The Antioxidant capacity and hydrogen peroxide formation by black and orange carrots |
| title_full_unstemmed | The Antioxidant capacity and hydrogen peroxide formation by black and orange carrots |
| title_short | The Antioxidant capacity and hydrogen peroxide formation by black and orange carrots |
| title_sort | antioxidant capacity and hydrogen peroxide formation by black and orange carrots |
| url | https://journal.fi/afs/article/view/116192 |
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