Phenolic components and antioxidant activities in various types of carrot extracts

Abstract

The objective of this study was to evaluate antioxidant activities of vegetable extracts Dancus carota L., grown in Serbia. Different experimental models have included the determination content of total phenolics, total flavonoids and antioxidant activities of extracts. From the same material, two extracts were obtained by various methods: maceration and ultrasonic extraction. The highest content of phenolic compounds was detected in D. carota L. 50.42 mg GAE/g, ultasonic extract. The lowest content of phenolic compounds shown Dancus carota L. macerat, 17.45 mg GAE/g. The obtained antioxidant activities are in correlation with the content of phenolic components. On the basis of the results obtained, extract of were found to serve as a potential source of natural antioxidants due to their marked activity. The obtained results may be useful in the evaluation of new dietary and food products.