Natural Anti-Oxidant 1%-5% Anthocyanidins Black Carrot Extract

• Customization: Available
• Certification: ISO, HACCP, Kosher, Halal
• Application: Food, Health Care Products, Anti-Oxidiant
• Model NO.: 1%-5% Anthocyanidins
• Extract Source: Black Carrot
• Product Name: Black Carrot Extract
• Botanical Source: Daucus Carota Ssp. Sativus
• Part Used: Root,100% Natural
• Appearance: Fine Purple-Red Powder
• Assay: Nlt 1% Anthocyanidins
• Loss on Drying: Nmt 5.0%
• Ash Content: Nmt 5.0%
• Extract Solvents: Ethanol & Water
• Arsenic (as): Nmt 1ppm
• Lead (Pb): Nmt 1ppm
• Cadmium (CD): Nmt 1ppm
• Mercury(Hg): Nmt 0.5ppm
• Total Plate Count: < 1,000cfu/G
• Total Yeast & Mold: < 100cfu/G
• E. Coli: Negative
• Transport Package: Packed in Fiber Drum, LDPE Bag Inside.
• Specification: Anthocyanins 1%-5%
• Trademark: Kingherbs
• Origin: Yongzhou of Hunan Province
• HS Code: 2938909090
• Production Capacity: 5000kg/ Month

Product Description

Plant Original: Black Carrot
Part Used: Root
Specification: 1%-5% Anthocyanidin

Assay		NLT 1% Anthocyanidins
Loss on Drying		NMT 5.0%
Ash Content		NMT 5.0%
Extract Solvents		Ethanol&Water
Heavy Metals		NMT 10ppm
Arsenic (As)		NMT 1ppm
Lead (Pb)		NMT 1ppm
Cadmium (Cd)		NMT 1ppm
Mercury(Hg)		NMT 0.1ppm

 
Black carrot - Daucus carota ssp. sativus var. atrorubens -  (known as Kaali Gajar in India) is most commonly found and eaten in Turkey, Afghanistan, Pakistan, and India. The colour of Black Carrots is primarily due to a high concentration of anthocyanin. Nutrient content of black carrots (per 100 g) calories (kcal)37.00 carbohydrate (g)8.80 fat (g)0.20 protein (g)1.00 fiber (g)1.10. Carrots are full of nutrients. Black carrots mainly contain anthocyanins, anthocyanins can prevent a variety of diseases, anti-cancer, bone building, delay aging, long-term consumption can prolong life.
The Black carrot plays an important role in human nutrition, as it comprises a variety of health promoting components. In addition to the presence of known antioxidants such as vitamins C and E, black carrots have also attracted attention due to the presence of phenolic compounds, which contribute significantly to the antioxidant capacity. Besides anthocyanins as the major phenolic compounds, it has been shown that black carrot also contains significant amounts of phenolic acids, including hydroxycinnamates and caffeic acid.