The Study of Physico-chemial Properties and Antioxidant Potential of Daucus carota L. During Storage at Room Temperature

AbstractThis study showed the variation in physico-chemical properties and antioxidant potential of juice of Daucus carota L. (carrot) during storage at room temperature. Total carotenoid, phenolic (TPC) and flavonoid contents (TFC) were evaluated. Antioxidant activity was also determined using three assays including reducing power (RPA), phosphomolybdenum (PA) and DPPH radical scavenging assays. From results, it was observed that sugar contents and titratable acidity were increased whereas chlorophyll a, chlorophyll b and total carotenoids were decreased during storage. Antioxidant activity was increased with the increase in total phenolic and flavonoid contents although carrot went to visual spoilage.