The contribution of groups of phenolic compounds to
total phenols was hardly dependent on root color
(Table 3). Phenylpropanoids accounted for 21.4–24 % of
total phenols and only in purple roots they were more
abundant (30.5 %). The share of flavonols was about 16 %
independently on root color except white roots that had
slightly less flavonols (14.5 %). Low amounts of flavonoids
contradict findings of Yen et al. [31] who determined the
concentration of total flavonoids (including probably anthocyanins)
in red carrot cubes at the similar level to that of
total phenols. Anthocyanins occurred in considerable
amounts in purple roots only (20.8 %) while in other roots
their presence was below 2 %. Thus, on average, the ratio of
phenylpropanoids to flavonols to anthocyanins was
30:16:23 and 22:16:1 in purple and non-purple roots,
respectively.