Antioxidant activity (A), total phe

Antioxidant activity (A), total phenols (B),b-carotene content (C), and potassium content (D) of raw roots and jams obtained from commercial ( ), orange ( ), purple ( ), and
yellow ( ) carrots (n¼3). (For interpretation of the references to color in thisfigure legend, the reader is referred to the web version of this article.)