ISSN 2394-9651 International Journal of Novel Research in Physics Chemistry & Mathematics Vol. 9, Issue 3, pp: (61-65), Month: September - December 2022, Available at: www.noveltyjournals.com Page | 61 Novelty Journals Phytochemicals Investigation, Chromatographic Evaluation and Antioxidant Activity Assay on the Root Extract of Carrot (Daucus carota) Kamalu Garba Sulaiman 1* , Abubakar Suraja Ibrahim 2 , Aminu Rabi'u Doguwa 2 1 Department of Chemistry, Yusuf Maitama Sule University, Kano. Nigeria 2 Department of Chemistry, Bayero University, Kano. Nigeria DOI: https://doi.org/10.5281/zenodo.7307749 Published Date: 09-November-2022 Abstract: Daucus carota roots were chosen for this study in order to examine both their phytochemicals and antioxidant activity (free radical scavenging activity). Ethanol was used to extract the plant's roots' powder sample. n-hexane, chloroform, ethyl acetate, and methanol were used to macerate the crude ethanol extract, which was then screened for alkaloids, flavonoids, saponins, tannins, and water-soluble phenols. Thin Layer Chromatography (TLC) analysis was performed on the crude extract as well as on the other fractions. For the optimum separation of the phytochemicals present in the fractions, solvent systems were designed. Chloroform:Ethyl Acetate was chosen as the solvent system for TLC of the n-hexane, methanol, and ethanol fractions (1:1). 100% of chloroform was used for the chloroform fraction. The phytochemical analysis established the presence of water-soluble phenols, saponins, and flavonoids. The results of the TLC study have shown different spots. According to the results of the antioxidant activity test, the ethanol fraction has a higher level of antioxidant activity than the other fractions. Keywords: Daucus carota, Phytochemicals, Antioxidant activity, Thin layer chromatography (TLC). 1. INTRODUCTION The most significant crop in the Apiaceae family is the carrot (Daucus carota). It is a root vegetable that is available worldwide (Dias, 2014). Carrots come in a variety of colors, but their predominant ones are purple, orange, red, and yellow, which are caused by anthocyanins, β-carotenes, lycopene, and lutein (Raman et al, 2019). Many carrot tissues share a similar chemical make-up, although each one's phenolic content varies and falls from the peel to the interior (xylem) (Sheila et al., 2017). China, Russia, and the United States are the top 3 carrot producers worldwide, accounting for about 50% of the global carrot output (Arscott and Tanumihardjo, 2010). The Ancient Egyptians employed Daucus carota as a stimulant, carminative, diuretic, anthelmintic, and in a decoction for infantile diarrhea (Al-Snafi, 2019). Apart from being used traditionally in salads and the production of curries in India, carrot roots could be processed commercially into products like juice, dry powder, canned goods, preserved goods, and candies that are nutrient-dense (Singha and Srivastava, 2021). In addition to being a significant source of provitamin A, which accounts for 17% of all vitamin A consumed, carrots are also a good source of carotenes. Carotenes have been shown to have antioxidant properties (Zhang and Hamauzu, 2004). The maximum antioxidant content was found in purple-yellow carrots, followed by purple-orange carrots; the other carrots did not significantly vary ( Ting et al., 2009). Carotenoids, polyacetylenes, phenolic compounds, and ascorbic acid are the key four types of phytochemicals that make carrots nutritious (Ahmad et al, 2019). Polyacetylenes are found in carrot roots.