Nutritional composition and antioxidant properties of three varieties of carrot ( Daucus carota )

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dc.contributor.authorBoadi Owusu Nathaniel
dc.contributor.authorBadu Mercy
dc.contributor.authorKortei Korley Nii
dc.contributor.authorSaah Ama Selina...et al
dc.date.accessioned2023-12-12T16:02:54Z
dc.date.available2023-12-12T16:02:54Z
dc.date.issued2021
dc.descriptionThis article is published by Elsevier and is also available at https://doi.org/10.1016/j.sciaf.2021.e00801
dc.description.abstractCarrots are a potentially rich source of antioxidants in addition to their nutritional proper- ties. In this study, the nutritional composition and antioxidant properties of three varieties of carrots, namely Kuroda, Pamela and Amazonia cultivated in Ghana were determined. The peroxide scavenging method was used to determine the antioxidant properties of the ethanolic extracts of the carrot varieties at different concentrations. The protein, crude fi- bre, fat and carbohydrate contents of the carrot varieties ranged 6.46 –10.73 %, 7.18 –8.87 %, 1.97 –4.31 % and 6.25 –8.39 % respectively. The three varieties had high moisture contents ranging from 69.06 to 75.30 %. The antioxidant properties were high even at low concentrations of extract, and their activity increased with time in the order Amazonia > kuroda > pamela. Amazonia had the highest fibre, protein and carbohydrate contents and the lowest moisture content, making it the most preferred variety.
dc.description.sponsorshipKNUST
dc.identifier.citationScientific African 12 (2021) e00801
dc.identifier.uri/10.1016/j.sciaf.2021.e00801
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/14807
dc.language.isoen
dc.publisherELSEVIER
dc.titleNutritional composition and antioxidant properties of three varieties of carrot ( Daucus carota )
dc.typeArticle
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