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This research was conducted with the aim of describing the physicochemical and biological characteristics of black carrots grown in Syria, as well as understanding the effects of processing and storage operations on some selected products (pasteurized juice, concentrate, dried powder) in terms of color, bioactive compound content, and antioxidant activity using the DPPH method. Additionally, studying the effect of adding dried black carrot powder at percentages of 5%, 10%, 15% as a colorant for pickled cauliflower compared to dried beetroot powder at the same proportions, and evaluating it sensorially. This research was conducted in the laboratories of the Department of Food Science - Faculty of Agricultural Engineering - Damascus University, the laboratories of the General Authority for Biotechnology - Ministry of Higher Education and Scientific Research, the laboratories of the Faculty of Science - Damascus University, and the central laboratory of the Ministry of Supply - Ministry of Supply and Internal Trade. The results showed that the fresh black carrot roots had total bioactive compounds content, including total phenolics, flavonoids, anthocyanins, vitamin C, with values of (248.80, 187.60, 84.62, 2.07 mg/100g) respectively. The antioxidant activity value was 77.52%, while the values of L*, a*, b*, and Chroma were 27.54, 7.42, -0.80, 7.46 respectively. The results indicated slight significant differences between fresh carrot juice and pasteurized juice in terms of their bioactive compound content and color. The color loss and bioactive compound content reduction during refrigerated storage at 4°C were also slight for pasteurized black carrot juice. Regarding black carrot concentrate, the concentration process had a significant effect on its bioactive compound content and color, with greater color loss and bioactive compound content reduction compared to pasteurized juice during refrigerated storage at 4°C. As for dried carrot powder, the hot air drying process had a significant effect on its bioactive compound content and color, surpassing the effects of vacuum concentration. The color loss and bioactive compound content reduction during refrigerated storage of dried carrot powder were moderate. The results also showed that the colors of samples of pickled cauliflower colored with black carrot powder were higher in the lightness index L* compared to samples colored with red beet powder at all studied addition percentages. A sample of pickled cauliflower colored with 5% beet powder had the largest significant effect in providing the highest sensory acceptance scores for all studied indicators (taste, color, smell, overall acceptance) compared to all other studied samples.
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Keywords: black carrots, physicochemical composition, total phenolics, flavonoids, anthocyanins, vitamin C, antioxidant activity, pasteurized juice, concentrated juice, dried powder, refrigerated storage, colorent.
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