Analysis of chemical compounds’ content in different varieties of carrots, including qualification and quantification of sugars, organic acids, minerals, and bioactive compounds by UPLC

Abstract Twelve carrot varieties in different colours and sizes were investigated for chemical properties (dry matter, ash, pectins, titratable acidity, pH), contents of vitamin C, sugar, organic acids, mineral (sodium, potassium, calcium, iron, magnesium), anti-oxidant activities (ABTS, FRAP, ORAC). Moreover, total polyphenolics tetraterpenoids colourful presented. According to the study, sucrose was dominant sugar isocitric acid most common samples. In case content, sodium, magnesium, iron identified, while copper not identified carrots. Additionally, analyzed carrots a good source pectins (average—1.3%), except mini-orange carrot. Purple-coloured samples demonstrated highest results (11.2 g/100 g fm), (2.8 polyphenolic (224.4 mg/100 (17.1 mmol Trolox equivalents/100 dm). turn, lowest observed normal yellow polyphenols (7.3 (2.5 dm); besides, determined micro-white carrot—0.2 fm.