EVALUATION OF THE HEALING PROPERTIES OF CARROT ROOT THROUGH ITS CHEMICAL COMPOSITION

ABSTRACT

This study investigates the chemical composition and water-soluble vitamin content of carrot (Daucuscarota) root crops cultivated under local agro-climatic conditions. High-performance liquid chromatography (HPLC) was employed to quantify the levels of essential vitamins, including thiamine (B₁), riboflavin (B₂), pyridoxine (B₆), folic acid (B₉), cobalamin (B₁₂), and ascorbic acid (C). The results demonstrated that the carrot samples contained 1.950 mg of vitamin B₁, 0.155 mg of B₂, 0.405 mg of B₆, 0.113 mg of B₉, 10.060 mg of B₁₂, and 14.780 mg of vitamin C per 100 g of fresh weight. The presence of these bioactive compounds highlights the significant nutritional and functional value of carrots, particularly in the prevention of vitamin deficiencies and certain oxidative stress-related diseases, including specific types of cancer. These findings underscore the importance of carrots as a valuable dietary component for maintaining human health.

АННОТАЦИЯ

В данной работе исследуется химический состав и содержание водорастворимых витаминов в корнеплодах моркови (Daucuscarota), выращенной в локальных агроклиматических условиях. Количественное определение витаминов тиамина (B₁), рибофлавина (B₂), пиридоксина (B₆), фолиевой кислоты (B₉), кобаламина (B₁₂) и аскорбиновой кислоты (C) проводилось методом высокоэффективной жидкостной хроматографии (ВЭЖХ). Согласно полученным данным, содержание витаминов в 100 г свежей массы моркови составило: B₁ – 1,950 мг, B₂ – 0,155 мг, B₆ – 0,405 мг, B₉ – 0,113 мг, B₁₂ – 10,060 мг, витамин C – 14,780 мг. Высокое содержание данных биоактивных соединений подчеркивает значительную пищевую и функциональную ценность моркови, особенно в профилактике витаминной недостаточности и заболеваний, связанных с окислительным стрессом, включая некоторые виды рака. Полученные результаты подтверждают важность моркови как ценного компонента здорового питания.

Keywords: carrot, β-carotene, vitamin B1, vitamin B9, vitamin B2, vitamin B6, vitamin B12, vitamin C, antioxidant, cancer-related carbohydrates, amino acids.

Ключевые слова: морковь, ß-каротина, витаминB₁, витамин  B_9,  витамин B₂, витаминB₆,витаминB₁₂, витамин С, антиоксидант, раковые углеводы, аминокислоты.

Introduction.The carrot (Daucuscarota) is an important vegetable crop belonging to the Apiaceae (Umbelliferae) family, classified as a biennial (sometimes annual) herbaceous plant. Globally, a single cultivated species—Daucus carota—is primarily grown. Based on its morphological and genetic characteristics, this species is divided into two main subspecies: the Western subspecies (originating from the Mediterranean region) and the Asian subspecies (originating from Afghanistan and nearby regions). The Western subspecies include yellow, white, purple, and deep orange varieties with high carotene content, while the Asian subspecies are characterized by yellow, purple, red, dark purple, pink, and white carrot varieties [8].

Carrot root is a source of biologically active compounds and essential nutrients. It contains water-soluble vitamins (B₁, B₂, B₉, B₁₂, PP, and C) and fat-soluble carotenoids (β-carotene, phytoene, phytofluene, and lycopene), as well as enzymes, carbohydrates, and phenolic compounds (coumarins). In terms of mineral composition, it has been found to contain important micro- and macroelements such as potassium, calcium, sodium, magnesium, iron, phosphorus, and iodine [2].

Table 1.

The content of substances in the carrot root vegetable

The biologically active compounds in carrot roots regulate oxidation-reduction processes in the body, helping to maintain the balance of metabolic reactions. Additionally, they improve carbohydrate metabolism, help maintain body weight within normal limits, and facilitate digestion. Carrots also act as a natural laxative, playing an important role in normalizing intestinal function [7].

The mineral compounds in carrot roots, especially calcium and phosphorus, play a crucial role in children's growth and the strengthening of bone tissues. Carrot juice has immune-boosting properties and is recommended for the prevention of certain oncological diseases. Additionally, carrots help accelerate the healing process of skin wounds. Specifically, applying grated carrot to bruised areas or washing them with carrot juice can reduce inflammation. The phytoncides in carrots aid the body in fighting viruses and can also be used as a mouthwash for oral and throat infections, such as stomatitis and tonsillitis [6].

It has been determined that boiled carrots contain 35% more active compounds than raw carrots in terms of antioxidant content. This process is not due to the breakdown of antioxidants during cooking but rather to an increase in their biological activity [6].

The antioxidant compounds in carrots combat free radicals, improve blood circulation, and participate in the body's detoxification process. Research indicates that the beta-carotene in carrots helps prevent certain types of cancer, particularly breast and prostate cancer. These properties have been scientifically confirmed, and the bioactive compounds in carrots are being studied as an effective means against certain types of cancer [3].

Carrots contain alpha-phellandrene and cinnamic acid, which have a laxative effect. These compounds help regulate intestinal function and support the stable operation of the digestive system. Freshly squeezed carrot juice has been found to contain bioactive compounds that neutralize nitrosamines, which can contribute to intestinal cancer. This antinitrosamine effect confirms that carrots are a beneficial plant for cancer prevention [9].

The carrot root contains various biologically active compounds, including simple and complex organic compounds, macro- and microelements, and organic and inorganic acids. The interaction of these compounds supports essential physiological processes in the body and has therapeutic significance. Scientific research suggests that carrots have anti-inflammatory properties and help strengthen the immune system. Their bioactive compounds positively affect the central nervous system, improving mood and enhancing cognitive function. Additionally, carrots aid in removing excess fluids and toxins from the body, supporting detoxification processes. The antioxidants and vitamins in carrots contribute to better digestion, cell regeneration, and skin rejuvenation. The biologically active substances in carrots help slow down aging, strengthen hair and nails, and support the circulatory system. Carrots also play a crucial role in preventing cardiovascular diseases.  Furthermore, carrots can act as a protective agent for the stomach and esophageal mucosa against burns. They may also help prevent Alzheimer’s disease and improve cognitive functions. Studies indicate that the antioxidants in carrots can help prevent the metastasis of certain cancer types. Additionally, carrot consumption may alleviate symptoms of chronic headaches [1].

We aimed to study the chemical composition of the carrot root and its potential use in preventing certain types of cancer and related diseases. Through this experiment, we have set the task of analyzing the vitamins present in the carrot root and their role in disease prevention.

Determination of the amount of water-soluble vitamins in carrot extracts using the HPLCmethod.

Reagents and Equipment Used: Vitamin B₁₂ was obtained from ‘Rhydburg Pharmaceuticals’ (Germany), while vitamins B₁, B₂, B₆, B₉, and C were sourced from ‘DSM Nutritional Products GmbH’ (Germany). Reagents such as ultrapure water (HPLC p7. grade), acetonitrile, chemically pure acetic acid, and sodium hydroxide were used. 

The determination of water-soluble vitamins and polyphenol content in carrot extracts was carried out using a high-performance liquid chromatograph (HPLC), LC-40 Nexera Lite, manufactured by Shimadzu (Japan).

Preparation of Standard Solutions: Solutions of vitamins C (CAS 50–81–7), B1 (CAS 70–16–6), B6 (CAS 65–23–6), and B12 (CAS 68–19–9) were prepared at a concentration of 100 mg/L by dissolving 5 mg of each vitamin in 50 mL of HPLC-grade water. 

Standard solutions of vitamins B2 (CAS 83-88-5) and B9 (CAS 59-30-3) were prepared by dissolving 5 mg of each in 50 mL of a 0.025% sodium hydroxide solution.  Subsequently, all B vitamins were mixed to obtain a combined solution. From the resulting solution, 1.5 mL was taken, filtered using a 0.45 µm syringe filter, transferred into a vial, and used for analysis.

Preparation of Carrot Extract. To extract water-soluble vitamins, 1 g of powdered carrot root sample was weighed with an accuracy of 0.01 g using an NV222 balance manufactured by OHAUS (USA). The sample was placed into a 50 mL conical flask, and 25 mL of 0.1 N HCl solution was added. The mixture was then subjected to extraction in a GT SONIC-D3 (China) ultrasonic bath at 60°C for 20 minutes.  After extraction, the mixture was cooled, filtered, and diluted with water to a final volume of 100 mL in a volumetric flask. A 1.5 mL portion of the extract was filtered using a 0.45 µm syringe filter, transferred into a vial, and used for analysis.

Chromatographic Conditions

Vitamin Analysis: Standard solutions and the carrot root extract sample were analyzed using the LC-40 Nexera Lite high-performance liquid chromatograph (HPLC), which includes an LC-40D pump, SIL-40 autosampler, and SPD-M40 photodiode array detector (PDA). The analysis was conducted with the Lab Solutions ver. 6.92 software.

A Shim-pack GIST C18 reversed-phase column (150 × 4.6 mm; 5 µm, Shimadzu, Japan) was used. The mobile phase consisted of a gradient system of acetonitrile (A) and 0.5% acetic acid solution in water (B) (as presented in Table 2).

• Injectionvolume: 10 µL
• Flowrate: 0.9 mL/min
• Columnthermostattemperature: 35°C
• Analytical signal (peak area) for each vitamin was recorded at four different wavelengths: 361 nm, 291 nm, 265 nm, and 244 nm (Figures 1-4).

Table 2.

Mobile Phase Gradient Program

Figure 1. Chromatogram of the standard solution of vitamins B₁, B₂, and B₉ at 265 nm

Figure 2. Chromatogram of the standard solution of vitamin B₆ at 291 nm

Figure 3. Chromatogram of the standard solution of vitamin B₁₂ at 361 nm

Figure 4. Chromatogram of the standard solution of vitamin C at 244 nm

Discussion of the Obtained Results.A powdered sample of 2 g of carrot root was weighed with an accuracy of 0.01 g using an NV222 balance from OHAUS (USA) and placed into a 100 ml conical flask. Then, 50 ml of 0.1 N HCl solution was added. The mixture was heated at 60°C for 15 minutes using an MS-H280 Pro magnetic stirrer with a heating function, manufactured by DLAB (China).

Afterward, the mixture was cooled, filtered, and diluted to 100 ml with water in a volumetric flask. A 1.5 ml portion of the extract was filtered through a 0.45 µm syringe filter, placed into a vial, and used for analysis. 

The chromatogram of the prepared extract in 0.1 N HCl solution was obtained (Figure 5), and the results were processed using mathematical statistical methods and presented in Table 3."

Figure 5. Chromatograms for the determination of vitamins B₁, B₉, and B₁₂ in the carrot extract

Figure 6. Chromatogram for the determination of vitamin B₆ in the carrot extract

Figure 7. Chromatogram for the determination of vitamin B₁₂ in the carrot extract

Figure 8. Chromatogram for the determination of vitamin C in the carrot extract

Table 3.

The amount and retention times of vitamins in the carrot extract

If we analyze the chromatograms of the vitamins in carrot root extract (Figures 5, 6, 7, and 8), we can observe that among the six identified vitamin peaks, the peaks of B-group vitamins (B₁, B₁₂, and B₆), as well as vitamin C, are clearly distinguishable.

The presence of significant amounts of B₁, B₁₂, and B₆ vitamins in carrot root extract has practical significance:

Vitamin B₁ (Thiamine) plays an essential role in carbohydrate, protein, and fat metabolism, as well as in the excitatory processes of the nervous system [4].

Vitamin B₆ regulates protein and fat metabolism, helps combat nervous and skin diseases, and alleviates nausea. These properties are emphasized in traditional medicine and medical encyclopedias [5].

Vitamin B₁₂ (Cyanocobalamin) regulates the synthesis of glutathione and lipoproteins in myelin tissues. Due to this, B₁₂ deficiency can cause megaloblastic anemia, neurological disorders (such as funicular myelosis), and neutropenia. A lack of B₁₂ leads to hypersegmented neutrophils and an impaired immune response, which weakens the body's ability to eliminate intracellular bacteria and viruses [9; 10].

Vitamin C (Ascorbic Acid) is an antioxidant vitamin that plays a crucial role in protecting against infectious and cancerous diseases and strengthening the immune system. Ascorbic acid is an essential nutrient for the human body, and its deficiency can lead to anemia, bleeding gums, skin discoloration (petechiae) and bruising, frequent illnesses, and delayed wound healing. Prolonged vitamin C deficiency results inscurvy, a condition characterized by easy bleeding, bruising, joint and muscle pain. This vitamin strengthens the immune system, enhances collagen production, improves iron absorption, reduces stress, supports eye health, helps prevent cardiovascular diseases, and protects against gum bleeding [11].

CONCLUSION

When studying the water-soluble vitamins in locally grown carrots (Farovon variety) using HPLC, the following order of vitamin content was determined: C > B₁₂> B₁> B₆> B₂> B₁. The obtained results indicate that locally grown carrots have a high vitamin content, making them beneficial in the prevention of certain types of cancer (such as breast cancer, prostate cancer, etc.), weight management, improving vision, wound healing, and memory enhancement. Therefore, we recommend the use of carrots for these health benefits.

References:

1. Asqarov I.R. Medical Encyclopedia. – Tashkent,2019.
2. Balashev I.N., Zeman G.O.  Vegetable Growing. – Tashkent, 1982. – 400 p.
3. Botany: Question and Answer Collection. – Fergana: Farg‘ona, 2018-yil.
4. Gromova O.A., Galitskaya S.A., Limanova O.A. The possibilities of micronutrient and phytocorrection in increasing resistance to colds in children. // Issues of Modern Pediatrics. – 2008. – Vol. 7. – Iss. 6. – Pp. 156–160.
5. Medall. – Retrieved from: URL: https://medall.uz (accessed date: 15.03.2025).
6. Ministry of Agriculture of the Republic of Uzbekistan, National Center for Knowledge and Innovation in Agriculture, Scientific Research Institute of Vegetables, Melons, and Potato Growing. – Tashkent: Baktria Press, 2023. 
7. Ostonqulov T.E., Zuyev V.I., Qodirxo‘jayev O.K. Vegetable Growing. – Navro‘z Tashkent: Dasrlik, 2020. – 552 bet.
8. Uzbekistan National Encyclopedia. – Vol.1. – Toshkent. – Pp. 2000–2005.
9. Vitamin B complex. Chemical Compounds // Encyclopaedia Britannica. The Vitamin B Complex // A National Historic Chemical Landmark //Dedicated at Merck & Co., Inc., December 2^nd, 2016. – Retrieved from: https://www.britannica.com/science/vitamin-B-complex (accessed date: 15.03.2025).
10. Worldly Knowledge – Retrieved from: https://wordlyknowledge.uz>aricle (accessed date: 15.03.2025).