The results obtained are congruent with the report that antioxidant capacity of hydrophilic extracts of carrot roots
correlated with the total phenol content [33]. Chlorogenic acid, total phenols and total anthocyanins significantly correlated
with total antioxidant capacity measured using DPPH and ABTS methods in hydrophilic phase extracts from root of
different colors [3]. According to Zhang and Hamauzu [8] all phenolic extracts had higher RSA than pure chlorogenic acid,
ascorbic acid and β-carotene. It was also reported that hydrophilic extracts had much higher antioxidant capacity than
hydrophobic ones; in the case of purple-yellow carrots the difference was even 90 times [3]. According to those data,
mainly phenolic substances seem to be responsible for antiradical system in carrot roots.