Conclusions
The present work reports for the first time the anthocyanin
profile of two varieties of black carrots cultivated in the Cuevas
Bajas region of southern Spain. A good correlation between the
concentration of phenolic compounds and the total antioxidant
capacity was reported. High levels of acylated anthocyanins tend to
improve the total antioxidant capacity compared to non-acylated
anthocyanins, as recently reported. The HPLC profiles of both black
carrots were associated to Antonina and Haze Purple varieties
according to previous published research work. Altogether, these
results clearly show that Cuevas Bajas black carrots are rich
sources of anthocyanins. Considering the health benefits that have
been associated with the consumption of anthocyanin-rich foods
and diets, black carrot appears as an important food vegetable with
good nutritional value