LAUSR

BACKGROUND Carrot is a popular vegetable consumed by people of all age groups and is used in various food products because of its high nutritional content, especially vitamin A. RESULTS In the present study, colourful fresh carrot juices of 12 carrot varieties were investigated for in-vitro antidiabetic, antiaging, and anti-obesity activities with antioxidant potential by ABTS and FRAP assays. The studied juices were also compared for physicochemical characteristics: titratable acidity, pH, pectin content, total soluble solids, dry mass, ash, viscosity, turbidity, osmolality and colour. The study results showed that normal purple carrot juice exhibited the best activities in all biological and antioxidant tests, except for anti-α-glucosidase activity. Normal purple carrot juice also had the highest total mineral content with elevated results for titratable acidity, pH, total soluble solids, dry mass, ash, viscosity, and osmolality. CONCLUSION Purple carrot juices demonstrated elevated health-promoting activities and could be used in blended beverage recipes to attract children's attention. The results of sensorial characteristics (appearance, colour and taste) of juices, however, showed that people are more familiar with orange carrot products. This article is protected by copyright. All rights reserved.