不同种质鱼腥草总酚、黄酮含量及其抗氧化活性

目的：提取并测定16份鱼腥草材料(含1份峨眉蕺菜)叶片总酚和黄酮含量,研究其体外抗氧化活性。方法：以95%乙醇超声提取并测定16份综合农艺性状较好的鱼腥草材料以显色及紫外分光光度测定成分含量,DPPH、ABTS法测定抗氧化活性。结果：16份鱼腥草总酚含量变异范围为7.01～15.0mg/g;黄酮含量变异范围为3.56～11.0mg/g;DPPH法抗氧化值最小为84.7μmol/g,最大为248μmol/g;而ABTS法抗氧化能力的变幅为 78.4～218μmol/g。以总酚和黄酮含量、DPPH法以及ABTS法抗氧化能力进行聚类分析,按欧氏距离大于70可将16份鱼腥草材料分为两类。其中Ⅰ类包含11份鱼腥草材料(含峨眉蕺菜),其总酚和黄酮含量低,抗氧化能力弱。Ⅱ类包含5份鱼腥草材料,其总酚和黄酮含量高,体外抗氧化能力强。总酚、黄酮含量和体外抗氧化活性指标间相关性均达极显著水平。结论：16份鱼腥草材料总酚、黄酮含量和抗氧化活性的不同,主要是由于遗传背景所致;且总酚和黄酮含量高,体外抗氧化能力强的材料多为染色体数目大于80者。     

石榴皮游离与结合态多酚的组成和抗氧化性研究

目的:研究石榴皮游离与结合态多酚含量、组成和抗氧化性的异同,为其提取和利用提供依据。方法:将3个石榴品种的成熟果实分别制成4类皮粉,采用超声提取法和碱液溶出法制取各皮粉的游离态和结合态多酚,采用3种方法测定其酚类组成和含量,采用4种方法评价其抗氧化能力。结果:4类皮粉的游离态多酚、类黄酮和单宁含量分别为107.55~157.60mg GAE/g DW、24.24~44.54mgQUE/gDW和143.03~231.44mgTAE/gDW,结合态多酚、类黄酮和单宁含量分别为7.35~30.89mgGAE/g DW、2.25~11.56mgQUE/gDW和9.01~18.86mgTAE/g DW。全皮、外层皮、内层皮和皮渣粉的多酚含量差异显著(p<0.05),其中皮渣游离态多酚含量最低而结合态多酚含量最高,各品种的同类皮粉的多酚含量有显著差别(p<0.05)。同一皮粉的游离态和结合态多酚的抗氧化能力彼此相近,其大小与多酚和单宁含量均显著相关(p<0.01)。结论:提取石榴皮多酚的材料可根据原料的实际状况而选全皮、内层皮或皮渣,提取游离酚可获取材料中大部分多酚。结合态多酚的抗氧化能力与游离态多酚相似但含量低。      

Determination of antioxidant activity and antioxidant content in tomato varieties and evaluation of mutual interactions between antioxidants

Major antioxidants and antioxidant activity in eight varieties of tomatoes were determined. Hydrophilic and lipophilic antioxidant activity (HAA and LAA) was determined by the ABTS assay and ascorbic acid and carotenoid contents were determined by HPLC-DAD. The HAA has far more significant impact on total antioxidant activity (83%) as compared with LAA. HAA was increasing during all ripening stages and was strongly correlated with ascorbic acid content (r = 0.83). During the ripening the LAA was increasing till the III. stage of maturity and then decreased. The main carotenoids determined in the red-fruit tomatoes were lycopene, β-carotene and lutein. The content of lycopene has been increasing equally during the ripening. β-Carotene and lutein were intensively synthesized between the I. and II. stage of maturity. Among ascorbic acid, α-tocopherol, lycopene, β-carotene and lutein standards ascorbic acid was determined as the most efficient antioxidant followed by α-tocopherol and β-carotene. Antioxidant activity of ascorbic acid, α-tocopherol, β-carotene and lutein grew equally with increasing concentration, however lycopene was the most effective in its lowest concentration. The analysis of two-component mixtures showed significant synergism between lycopene-lutein, lycopene-β-carotene and α-tocopherol-β-carotene.     

Comparative study on chemical composition,polyphenols, flavonoids,carotenoids and antioxidant activities of various cultivars of sweet potato

Chemical composition, polyphenols, flavonoids, carotenoids and antioxidant activities of twenty-five cultivars of sweet potato were investigated. Starch, crude protein, crude fat, total dietary fibre, reducing sugar and ash contents ranged between 51.88–69.21, 2.36–7.79, 0.24–1.11, 5.02–14.35, 1.07–9.78 and 1.95–4.29 g per 100 g dry weight (DW), respectively. Cultivars of Longshu, Pushu 32 and Qinshu No.7 (Shanxi province) displayed the highest values in total polyphenol contents (9.38, 9.11 and 8.76 mg GAE per g DW, respectively), Huangmeigui showed higher flavonoids content (2.54 mg RE per g DW), Xiangshu presented higher anthocyanin content (1.02 mg per g DW), whereas Pushu 32 had the highest β-carotene content (208.11 μg per g DW). Strong significant positive correlations were presented between antioxidant activities and total polyphenol and flavonoid contents, indicating that polyphenols and flavonoids are essential antioxidants in sweet potatoes. Among all cultivars, Pushu 32 presented the highest grey relational grade (GRG) value (0.7811), suggesting its importance as a healthy diet.     

Effects of iron,ascorbate, meat and casein on the antioxidant capacity of green tea under conditions of in vitro digestion

The hypothesis that interactions of dietary polyphenols with dietary iron occur during digestion and result in a decrease of the post-absorptive antioxidant properties of polyphenols was investigated. The hypothesis was tested in vitro, under conditions that simulate gastrointestinal digestion. Mixtures of green tea, iron, and three dietary factors that modify the form of iron in the lumen, namely ascorbic acid, meat or casein, were subjected to an in vitro gastrointestinal digestion. Antioxidant capacity (FRAP assay), iron concentration (ferrozine assay) and polyphenol concentration (Folin–Ciocalteau assay) were measured in the in vitro digests. The presence of iron decreased the antioxidant capacity and the polyphenol concentration of green tea digests. The presence of ascorbic acid increased, while meat and casein decreased the antioxidant capacity of green tea. The factorial analysis of the data suggests that protein and iron interact with green tea polyphenols during the in vitro digestion and decrease their antioxidant capacity. These results support the aforementioned hypothesis.     

Comparative antioxidant and antiproliferative activities of red and white pitayas and their correlation with flavonoid and polyphenol content

Pitaya, commonly known as dragon fruit, has generated considerable consumer interest because of its attractive color and micronutrient content. The present study investigated the total polyphenol and flavonoid content, antioxidant activity against various free radicals, and antiproliferative effect on several cancer cell lines of extracts of flesh and peel of white and red pitayas, collected from Jeju Island, Korea. The total polyphenol and flavonoid contents of 80% methanol extracts of red pitaya peel (RPP) and white pitaya peel (WPP) were approximately 3- and 5-fold higher than those of red pitaya flesh (RPF) and white pitaya flesh (WPF), respectively. Overall, the total flavonoid and polyphenol contents of these extracts were RPP>WPP>RPF>WPF and WPP>RPP>RPF>WPF, respectively. In addition, a study involving nontargeted high-performance liquid chromatography coupled with a photodiode array and electrospray ionization mass spectrometry (HPLC-PDA-ESI-MS) of different pitaya extracts indicated the presence of phenolic, hydroxycinnamic acid derivatives, flavonol glycosides, betacyanin, and its derivatives with a few unknown compounds. Separately, peel extracts of both red and white pitayas showed higher 2,2-diphenyl-1-picrylhydrazyl, hydroxyl, and alkyl radical-scavenging activity than did the corresponding flesh extracts. Both peel extracts also showed stronger antiproliferative activity against AGS and MCF-7 cancer cells than either flesh extract. There was a direct correlation between the phenolic content and antioxidant effect, but no correlation observed between antioxidant activity and antiproliferative activity. These results suggest that the peel of white and red pitaya may be a valuable ingredient in foods and may also be useful in cosmetic, nutraceutical, and pharmaceutical applications.     

Bioactive Compounds and Antioxidant Capacity in Dark Green,Old Gold Crimson,Ripening Inhibitor,and Normal Tomatoes

Bioactive compounds and antioxidant capacity were determined in one high lycopene normal genotype (Berika), two color mutants [dark green (BCT-115) and old gold crimson (BCT-119)], one ripening mutant [ripening inhibitor (BCT-111)], and six ordinary tomato genotypes (Punjab, Chhuhara, FEB-2, BCT-53, Patharkutchi, CLN-B, and CLN-R). Significant variation (mg/100 g fresh weight) in ascorbic acid (~25–38), lycopene (~3–5), β-carotene (~0.6–1.6), total flavonoids (~0.15–48.0), and total phenols (~23–41) was recorded in the pulp. The peel fraction of the tomatoes was identified as an important reservoir of antioxidant bioactive compounds viz. lycopene (~0.26–28), β-carotene (~1.7–4.7), total flavonoids (~0.6–109), and total phenols (~43–104). The radical scavenging activity was ranged from ~53–82 and ~25–51% in peel and pulp, whereas the metal chelating activity was found to range from ~21–53 and ~12–25% in peel and pulp, respectively, among all genotypes. The tomato genotypes with the highest content of bioactive molecules and antioxidant potential in the edible portion were BCT-115, Berika, and BCT-119. The results show great potential of color mutants (dark green and old gold crimson) for all the parameters. Thus, these genotypes could be used in the future breeding programs to enhance the synthesis of beneficial bioactive molecules in the new cultivars.     

Effect of adding ascorbic acid and glucose on the antioxidative properties during storage of dried carrot

In this study, carrots were treated with ascorbic acid (0.1%) in a glucose (1.0%) solution (AA-Glu), and then freeze-dried and hot-air-dried to investigate the effects on their antioxidant content after 30 days of storage. The antioxidant components were extracted from the carrot samples using methanol. To assess antioxidative properties, tests measured the samples’ reducing power, α,α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity, and ferrous ion chelating power. The above antioxidative properties of carrot extracts were compared with α-tocopherol and butylated hydroxyanisole (BHA). The analysis of antioxidant compounds included the total amount of ascorbic acid, total amount of phenolics, total amount of flavonoids, and carotenoids. The analysis showed that the samples immersed in AA-Glu solution prior to drying exhibited a higher antioxidative property than those not immersed.     

喀什甜石榴与会理青皮石榴品质及抗氧化 活性的比较

目的 比较新疆喀什甜石榴和四川会理青皮石榴两个品种的果实品质和抗氧化活性。方法 测定了这两个石榴品种的品质、糖酸含量、总花色素苷、总酚及其抗氧化能力。结果 新疆喀什甜石榴的可溶性固形物含量、籽粒色饱和度、苹果酸含量、总花色素苷含量和总酚含量均高于四川会理青皮石榴;而四川会理青皮石榴的葡萄糖含量和果糖含量则高于喀什甜石榴;喀什甜石榴和会理青皮石榴籽粒的总抗氧化能力分别为211.25 U和178.97 U;DPPH自由基清除率分别为0.87和0.82;石榴籽粒中抗氧化活性分别与总酚、总花色素苷成正相关。结论 两个石榴品种在果实品质和抗氧化活性方面各有特点,这为石榴品种的品质评价和果实加工利用提供了参考依据。     

树莓叶茶和嫩尖茶抗氧化活性成分研究

目的 研究树莓叶茶和嫩尖茶的抗氧化活性成分。方法 对树莓叶茶和嫩尖茶的鞣花酸、黄酮和多酚含量进行了测定, 并与绿茶炒青进行了比较, 在此基础上考察了不同种类茶叶对DPPH和ABTS自由基的清除能力。结果 树莓叶茶和嫩尖茶的鞣花酸含量较为丰富, 最高达26.75 mg/g, 是特级炒青6.8倍, 黄酮含量也较绿茶炒青高, 达18~22 mg/g; 树莓嫩尖茶的多酚含量同炒青接近, 均超过180 mg/g, 两者的抗氧化活性均较强, 而树莓叶茶的总多酚含量较低, 仅为绿茶和树莓嫩尖茶36%~39%, 抗氧化活性较弱。相关性分析发现茶叶样品的抗氧化活性与多酚含量呈极显著正相关。结论 树莓叶茶抗氧化性较弱, 而嫩尖茶具有较强的抗氧化活性, 可以加以推广。     

中国绿茶传统加工过程中抗氧化物质含量及抗氧化活性的变化

研究中国绿茶传统加工过程不同工艺阶段茶汤总酚、总黄酮、抗坏血酸含量和抗氧化能力的变化。加工成品的总酚含量从鲜叶的119.91mg/g(以干质量计)下降到100.33mg/g,总黄酮含量也有相似的变化趋势,从2.90mg/g下降到2.04mg/g,且这两种成分的降低主要发生在“回潮”阶段。此外,加工过程中茶汤抗坏血酸含量也逐渐下降(从4.17mg/g降至2.95mg/g)。尽管经过剧烈的加工,鲜叶总抗氧化能力(TEAC)仅出现轻微降低,TEAC从(524.94±18.68)μmol/g降至成品中的(487.03±17.97)μmol/g,但总酚和总黄酮与TEAC无线性关系(R2=0.19,R2= 0.01),而DPPH自由基与总酚和总黄酮有较好的线性关系(R2=0.77,R2=0.56)。此外,加工过程中茶叶抗自动氧化能力增强(抑制率从52.45%增加至78.12%)。表明中国绿茶传统加工过程导致成品茶汤主要抗氧化物质含量的减少,但仅导致其抗氧化能力的轻微改变。     

Bioactive and Antioxidant Activity from Citrus bergamia Risso (Bergamot) Juice Collected in Different Areas of Reggio Calabria Province,Italy

The chemical composition and antioxidant activity of juice extracted from seven samples of bergamot (Citrus bergamia Risso) collected in different areas of Reggio Calabria Province were investigated. The ascorbic acid, total polyphenol, and flavonoid contents were determined. Total flavonoids and polyphenols were analyzed by ultraviolet spectra, while flavanone content was analyzed by high-performance liquid chromatography. The antioxidant activity of the fractions was assessed using three representative assays: 2,2′-azinobis(3-ethylbenzothiazoline 6-sulfonic acid), 1,1-Diphenyl-2-picryl-hydrazyl radical quenching and β-carotene bleaching test. The main flavanones were naringin, neohesperedin, and neoeriocitrin, and their average content 242.4 ± 1.8, 183.0 ± 0.6, and 247.0 ± 1.4 mg mL^–1, respectively. The results showed that bergamot juice possessed a good quality and a valuable source of health promoting constituents. In fact it contained eriocitrin, naringin, neoeriocitrin, and neohesperedin, which may contribute differentially to the antioxidant capacity.     

Phytochemicals and antioxidant activity of different fruit fractions (peel,pulp, aril and seed) of Thai gac (Momordica cochinchinensis Spreng)

Three fractions (peel, pulp and aril) of gac fruit (Momordica cochinchinensis Spreng) were investigated for their phytochemicals (lycopene, beta-carotene, lutein and phenolic compounds) and their antioxidant activity. The results showed that the aril had the highest contents for both lycopene and beta-carotene, whilst peel (yellow) contained the highest amount of lutein. Two major phenolic acid groups: hydroxybenzoic acids and hydroxycinnamic were identified and quantified. Gallic acid and p-hydroxybenzoic acid were found in all fractions. Ferulic acid and p-hydroxybenzoic acid were most evident in pulp. Myricetin was the only flavonoid found in all fractions. Apigenin was the most predominant flavonoid in pulp (red), whereas rutin and luteolin gave the highest content in aril. The extracts of different fractions exhibited different levels of antioxidant activity in the systems tested. The aril extract showed the highest FRAP value. The greatest antioxidant activities of peel and pulp extracts were at immature stage, whereas those in the seed extracts increased from mature stage to ripe stage. The contents of total phenolic and total flavonoid in peel and pulp decreased during the fruit development stage (immature > ripe fruit) and subsequently displayed lower antioxidant capacity, except for the seed.     

Fatty acids,tocopherols, phenolic and antioxidant properties of six citrus fruit species: a comparative study

Citrus fruit is a rich source of bioactive phytochemicals. Information on the fatty acid and tocopherol composition of locally grown citrus fruits in Korea is elusive. This work was aimed to study fatty acid, tocopherols, ascorbic acid, antioxidant potential, and selected phenolics from peel and pulp of six citrus species. The most dominant fatty acid was linoleic acid (15–45%), followed by linolenic, palmitic, and oleic acid. Stearic acid was highly abundant in yuzu peel (14.45%) and pulp (15.88%) compared to the other fruits. Unsaturated fatty acids (54–74%) contributed higher composition than saturated fatty acids (25–46%). Peel exhibited better antioxidant potential and contained higher phytochemicals than pulp. The concentrations of α-tocopherol and γ-tocopherol were ranged from 22.96 (yuzu) to 86.93 (cheonhyeyang) and 38.59 (yuzu) ~83.03 (tangerine) μg/g DW, respectively. J-Redhyeyang peel exhibited highest total flavonoids (4.17?±?0.10 mgQE/g DW) and DPPH radical scavenging activity (6.17?±?0.03 mgTE/g DW). FRAP values were highest (20.05?±?0.64 mgTE/g DW) in yuzu peel, while peel of cheonhyeyang was superior in total phenolic contents. Tangerine (3.02?±?0.05 mg/g DW) and yuzu (7.49?±?0.38 mg/g DW) had higher hesperidin concentrations in pulp and peel, respectively. Naringin was found in an appreciable amount in yuzu pulp (2.04?±?0.09 mg/g DW) and peel (6.30?±?0.19 mg/g DW) but not detected in all other fruit species. Our results indicate that citrus fruit peel is the rich source of antioxidant compounds, which can be used to prepare antioxidant rich food product.     

油梨品种和部位间抗氧化及乙酰胆碱酯酶抑制活性比较

研究不同品种油梨之间的多酚含量及其抗氧化和乙酰胆碱酯酶抑制活性差异,以期为油梨高价值产品开发提供理论依据。测定热研1号、福尔特、哈斯、里德4种油梨的果皮、果肉、果核3个部位乙醇提取物的总酚含量、抗氧化及乙酰胆碱酯酶抑制活性。结果显示:4种油梨3个部位的总酚含量为9.6~27.8 mg GAE/g干物质。抗氧化及乙酰胆碱酯酶抑制活性均与样品质量浓度存在剂量关系。其中里德的果皮与果核对1,1-二苯基-2-三硝基苯肼自由基、2,2’-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐自由基清除活性以及乙酰胆碱酯酶抑制活性均较强,热研1号与福尔特的果皮、果核对·OH清除活性最强。同一品种内,果皮与果核的活性较强,果肉的活性较差。因此,在产品开发过程中应尽可能地提高果皮、果核这些不可食用部位的利用率,达到变废为宝、提高产品附加值的目的。     

Polyphenol and glycoalkaloid contents in potato cultivars grown in Luxembourg

The polyphenol (phenolic acids, flavanols and flavonols) and glycoalkaloid (α-chaconine and α-solanine) contents of potato tubers grown in Luxembourg were analyzed by UPLC–DAD and HPLC–MS/MS separately in peel (approx. 2 mm), outer (approx. 1 cm) and inner flesh. Polyphenol contents decreased from the peel via the outer to the inner flesh and differed among the cultivars. The cultivars Vitelotte and Luminella had the highest polyphenol contents (5202 and 572 μg/g dry weight (DW) in the outer flesh), whereas Charlotte and Bintje had the lowest contents (19.5 and 48.0 μg/g DW). Chlorogenic acid and its isomers (neo- and cryptochlorogenic acid) were the major polyphenols. Glycoalkaloid contents were highest in the peel and lowest in the inner flesh, values in the flesh were below guideline limits in all cultivars. In conclusion, potatoes contribute to the daily intake of polyphenols and their consumption, thereby, may have positive effects on health.     

Antioxidant capacities of α-tocopherol,trolox, ascorbic acid,and ascorbyl palmitate in riboflavin photosensitized oil-in-water emulsions

Antioxidant capacities of α-tocopherol, trolox, ascorbic acid, and ascorbyl palmitate at 0.01, 0.1, and 1.0 mM in riboflavin photosensitized oil-in-water (O/W) emulsions were determined using headspace oxygen depletion, lipid hydroperoxide, and headspace volatile analyses. After 32 h visible light irradiation, headspace oxygen in O/W emulsions without adding antioxidants, with 1.0 mM α-tocopherol, trolox, ascorbic acid, and ascorbyl palmitate decreased to 18.50%, 18.85%, 16.01%, 17.92%, and 19.88%, respectively, whereas those samples in the dark were 20.74%. Trolox and ascorbic acid acted as prooxidants while their lipophilic counterparts, α-tocopherol and ascorbyl palmitate, respectively showed antioxidant properties. Similar antioxidative or prooxidative properties of the tested compounds can be observed in the results of lipid hydroperoxides and headspace volatiles. However, the prooxidant and antioxidant properties of the tested compounds were not clearly shown at 0.01 and 0.1 mM concentration. Both the type and concentration of antioxidants influenced the antioxidant capacities in riboflavin photosensitized O/W emulsions.     

ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENTS IN PEEL AND PULP OF CHINESE JUJUBE (ZIZIPHUS JUJUBA MILL) FRUITS

Total phenolic contents in peel and pulp of the fruits of three Chinese jujube cultivars ( Ziziphus jujuba cv. mayazao, Z. jujuba cv. dongzao and Z. jujuba cv. yuanzao) were determined. The antioxidant activities in peel and pulp of the jujube fruits were measured by different methods, including 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC). The total phenolic content in peel was five to six times higher than that in the pulp of all the three cultivars. The phenolics contents in the jujube were different with cultivars. The EC₅₀ ( Concentration of lyophilized samples needed to decrease the initial DPPH radical concentration by 50% ), FRAP and TEAC values of the peel and pulp were remarkably correlated to their total phenolic contents (R  = − 0.922, R  =  0.985 and R  =  0.997, respectively). The results indicated that the high capacity of antioxidant of Chinese jujube fruit could be attributed to the high phenolic contents in the fruit.

PRACTICAL APPLICATIONS

There was an expanding quest surrounding the use of antioxidant because they have the capacity to protect from the damage because of free radicals and reactive oxygen species. However, the safety of synthetic antioxidant was challenged. Much attention has been focused on the use of natural antioxidant. Interest in food phenolics had increased greatly because of their antioxidant and possible promoting-health role in human health. In this study, total phenolic contents and antioxidant capacities in vitro of Chinese jujube ( Ziziphus jujuba Mill) peel and pulp were researched. The work would help to explore a natural antioxidant for possible application in food and dietary supplemental products for health promotion.     

α-生育酚对河蟹蟹黄油氧化的抑制效果

采用Schall烘箱加速氧化法,以空白和添加BHT处理为对照,研究不同浓度（0.01%、0.015%、0.02%）的α-生育酚和0.02%抗坏血酸增效剂复配对河蟹蟹黄油置于（90±1）℃的烘箱中的抗氧化效果。结果表明,随着贮藏时间的延长,当α-生育酚添加量为0.015%时,MDA值和POV值增长较为缓慢,贮藏结束后分别为270.375 nmol/m L、15.975 meq/kg,抑制蟹黄油氧化效果最佳;0.02%抗坏血酸与0.015%α-生育酚复配组的MDA值和POV值增长相对缓慢,且与添加BHT组无显著差异（p>0.05）,贮藏结束后MDA值为202.5 nmol/m L,POV值为8.052 meq/kg,则抗坏血酸对α-生育酚的增效作用显著（p<0.05）,添加增效剂的抗氧化效果明显优于单一天然抗氧化剂,且与合成抗氧化剂BHT抗氧化效果相当。GC-MS检测结果表明抗氧化剂处理对不饱和脂肪酸的氧化或分解保护作用显著,而添加0.02%抗坏血酸与0.015%α-生育酚复配的样品的不饱和脂肪酸含量为78.80%,而添加BHT样品的为78.97%,因此,抗氧化效果最优的是0.015%生育酚+0.02%抗坏血酸。      

Liaison of phenolic acids and biological activity of escalating cultivars of Daucus carota

The objective of the present study was to analyze and compare the phenolic compounds and their antioxidant capacities of new lines of Dacus carota. The selected cultivars showed high variation in the contents of total phenolics (30.26–65.39 mg/100 g FW) and total ascorbic acid (41.12–58.36 mg/100 g FW). Analysis on RP-HPLC revealed that hydroxycinnamic acids and its derivatives were major phenolic compounds present in D. carota extracts, whereas 5-caffeolquinic acid was a major hydroxycinnamic acid (ranged from 30.26 to 65.39 mg/100 g FW). DCP cultivar showed high total antioxidant capacity (77.69 mg/100 g), 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity (52.36 mg/100 g), superoxide radical scavenging capacity (53.69 mg/100 g), and hydroxyl radical scavenging capacity (51.91 mg/100 g). A linear relationship was found between total phenolic acid contents and antioxidant capacity. Both phenolic compounds and antioxidant capacities varied significantly (ρ < 0.05) among cultivars. DCP cultivar was found to be a rich source of phenolics and ascorbic acid with high antioxidant activity.