Plant pigments such as anthocyanins and carotenoids have been shown to be beneficial to human health. Therefore, carrot lines of different colors have been recently developed. This study aimed to characterize terpenoid, carotene, anthocyanin, and soluble solids content and antioxidant activity levels in orange, yellow, black, and purple carrots to develop new color carrot cultivars with more nutrients, health benefits, and consumer acceptance. Both individual and total terpenoid content greatly varied among breeding lines. Each line had a unique composition, and there was no general pattern between color and terpenoid content. Orange carrot roots had high levels of α-carotene, β-carotene, and total carotenoids compared with yellow. Red carrots were characterized by high lycopene content, and black carrots exhibited identical levels of lycopene content to yellow carrots. Leaf tissues contained lutein as the main carotenoid followed by β-carotene. There was no clear relationship between leaf and root carotene profiles and content. Black and purple root colors were determined by composition and amount of anthocyanin compounds, and about five major compounds were detected in this study. Total anthocyanin content was high in solid black carrots and decreased as the interior root color contained more yellow, with low and trace levels in purple and orange carrots, respectively. Soluble solid content ranged between 4.0 and 9.5 °Brix among lines. Anthocyanin content was highly correlated with antioxidant activity. Each color of carrot contained different levels of the tested compounds and may require extensive breeding to obtain desired levels.

中文翻译：

---

比较选定的不同颜色胡萝卜品系中的胡萝卜素、花青素和萜类化合物的浓度

花青素和类胡萝卜素等植物色素已被证明对人体健康有益。因此，最近开发了不同颜色的胡萝卜线。本研究旨在表征橙色、黄色、黑色和紫色胡萝卜中的萜类化合物、胡萝卜素、花青素、可溶性固形物含量和抗氧化活性水平，以开发具有更多营养、健康益处和消费者接受度的新颜色胡萝卜品种。单个和总萜类化合物的含量在育种品系之间差异很大。每条线都有独特的成分，颜色和萜类化合物含量之间没有普遍规律。与黄色胡萝卜根相比，橙色胡萝卜根的α-胡萝卜素、β-胡萝卜素和总类胡萝卜素含量较高。红胡萝卜的特点是番茄红素含量高，和黑色胡萝卜的番茄红素含量与黄色胡萝卜相同。叶组织含有叶黄素作为主要的类胡萝卜素，其次是β-胡萝卜素。叶和根胡萝卜素谱和含量之间没有明确的关系。黑色和紫色根颜色由花青素化合物的组成和含量决定，本研究检测到大约五种主要化合物。黑色实心胡萝卜中的总花青素含量较高，随着内部根颜色中黄色含量的增加而降低，紫色和橙色胡萝卜中的含量分别较低和微量。各系间可溶性固形物含量介于 4.0 和 9.5 °Brix 之间。花青素含量与抗氧化活性高度相关。