Purple carrot is a little known vegetable in Europe. The acylated anthocyanin pigments are responsible for dark color of roots. Purple carrot roots contain other polyphenolic compounds as well as carotenoids. All those components have been considered to be antioxidants which give purple carrot its exceptional nutritive value. The comparison of technological properties of two varieties of purple carrot roots was performed. Purple carrot roots seems to be a good material for production of juices and dried vegetables. Besides that, this cultivars may be recommended for the production of minimally processed food, dyes or additive to functional food.
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