CARROT

The carrot is a biennial, herbaceous plant very common in Europe and many countries. The plant exhibits a fusiform (spindle-shaped) root of orange-red color, erect stalk, alternate leaves, white and pink flowers, and greenish seeds. It flowers from June to September. The parts used are root and seeds. Carrot has a pleasant, aromatic odor and warm spicy but sweet, piquant flavor.

The chemical composition of the edible carrot root is 86% water, 0.9% protein, 0.1% fat, 10.7% carbohydrate, 1.2% fiber, trace elements and vitamin A (2,000 to 4,300 I.U./100 g). The main constituents identified in carrot seed oil of French production are carotenol (14 to 18%) and other constituents normally present in this type of essence-terpenes, terpene alcohols and sesquiterpenes. Substances in carrot seed oil include α- and β-pinene (up to 13.3%), Carotol (up to 18 to 29%), daucol, limonene, β-elemene, cis-β-bergamoten, γ-decalactone, β-farnesyl, geraniol, geranyl acetate (up to 10.34%), caryophyllene, caryophyllene oxide, methyl eugenol, nerolidol, euginol and others. The content of oil varies from 0.05 to 7.15%.