A method for measuring anthocyanins after removing carotenes in purple colored carrots

A method used for anthocyanin measurement in cranberry resulted in a problem of interference by carotene in purple carrot extracts. We developed a method suitable for a purple color carrot breeding program. The new method includes a three step process: (1) extraction of anthocyanins using a small amount of acidified ethanol (95% ethanol in 1.5 N HCl); (2) removal of carotenoids present in the extract; and (3) measurement of total anthocyanins with a spectrophotometer. The purple colored carrots analyzed contained around 38–98 mg anthocyanin per 100 g fresh weight. The new method can be efficiently used in a breeding program for the development of purple colored carrots for nutritional benefits and a source of a natural pigment.