The effect of different processing methods on phenolic acid content and antioxidant activity of red beet (original) (raw)
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Impact of processing of red beet on betalain content and antioxidant activity
Food Research International, 2013
Red beet has high concentration betalains that are used as food colorants and food additives due to their health promoting properties. Redbeet is generally processed before consumption which influences the stability of betalains in turn which affects the acceptability and health properties. The objective of the study was to investigate the influence of processing techniques as microwaving, boiling, roasting and vacuuming on the red beet. The impact of processing was evaluated on the basis of belatains content and antioxidant activity of the processed samples. With spectrophotometric results betalains content were found to add up to 20% with vacuum treatment and also with microwave treatment of 900 W and 1800 W for 30 s up to7% and 19% respectively, however there was decrease in boiling and roasting treatments. With HPLC analyses the content of betanin seems to increase in microwave treatments with 450 W and 900 W but reduced with 1800 W. In the case of antioxidant activity there was 2 to 3 fold increase in boiling, roasting and microwave treatments as compared to the control.
Antioxidant and Antioxidant capacity of raw and processed Nigerian Beetroot (Beta vulgaris)
Nigerian Journal of Basic and Applied Sciences, 2016
Raw and processed Beetroot (Beta vulgaris) were assessed for the natural antioxidants; Total phenol, flavonoids, vitamin C using Folin-Ciocalteau, potassium acetate and dinitophenyl hydrazine. The antioxidant radical scavenging abilities were evaluated using 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) [ABTS] and ferric reducing antioxidant property [FRAP] respectively. Raw beetroots and the beetroot juice contained the highest amount of total phenol (98.08. ± 8.16mg/g and 98.08. ± 5.77mg/GAE/g) respectively. Oven dried beetroot have the lowest value for total phenol (94.23 ± 2.72mg/GAE/g. The heat treated beetroot had the highest flavonoids of 96.67±10.10mgGE/g. Flavonoids were lowest for the raw beetroot (63.34±4.72mg/QE/g). Oven dried and Beetroot juice have a total flavonoid value of 83.34 ± 4.471mg/GE/g and 83.34 ± 3.34mg/GE/g respectively. Vitamin C content was highest in Beetroot juice (44.34±2.84mgAAE/g) and lowest in heat treated beetroot (30.18±0.61mgAAE/g). Heat treated Beetroot have the highest value for ABTS scavenging ability. FRAP value (33.33 ±0.00) was highest in oven dried beetroot. Raw Beetroot and its juice possess significant antioxidant and radical scavenging abilities which correlated positively with the natural antioxidants. Heat treatment however, increased the flavonoids present in the beetroot samples with a corresponding increase in the ABTS and FRAP scavenging abilities (19.85± 4.15 and 33.33 ±0.00) respectively. Beetroot in its natural and processed form is a rich source of antioxidants and free antioxidants scavenging abilities
Food and Feed Research
The demand for organic food is rising since consumers want food from reliable, highest quality sources originating from the environment, undisturbed by cultivation and processing. It is necessary to determine to what extent there is a scientific basis for the claims that organic food is of high quality. In this study, beetroot from an organic production system originating from 6 certified organic food producers from different geographic locations was examined. The organic beetroot samples were processed by pasteurization at 70 ºC and 90 ºC into beet juice or by drying at 55 ºC. The following samples were tested and compared: fresh beetroot, pasteurized beet juice and dried beetroot slices. The concentration of vitamin C, level of total phenol compounds (TPC) and antioxidative activity (TAA) in beetroot were influenced by the geographic origin and the applied processing method. The highest degradation for all analysed parameters was found in the samples treated by drying or pasteuris...
Distribution of antioxidant components in roots of different red beets (Beta vulgarisL.) cultivars
Acta Alimentaria, 2014
The beetroot is typically on the table in winter in form of pickles or juice, but for its nutritional values it would deserve more common consumption. Its curative effect in great part is due to the several vitamins, minerals, and compounds with antioxidant activity. But the division of biological active compounds is very different in the parts of the root. Based on our results, we could compare the differences between the morphology and some inner contents (soluble solid content, colour, betacyanin, betaxanthin, and polyphenol contents, antioxidant activity, and some fl avonoids) of two beetroot cultivars. The results of the morphological investigations showed that the 'Cylindre' cultivar had more favourable crop parameters than the 'Alto F1' cultivar. In the 'Cylindre' cultivar the polyphenol content and the antioxidant capacity were signifi cantly higher than in the 'Alto F1' cultivar. By determination of the betanin contents of the investigated beetroots, our results showed both betacyanin and betaxanthin contents were higher in the 'Cylindre' cultivar. The chlorogenic acid, gallic acid, the cumaric acid have been identifi ed based on the peaks of HPLC in the studied beetroot cultivars.
International journal of molecular sciences, 2016
In this study, the effects of home-processing on the antioxidant properties and in vitro bioaccessibility of red beetroot bioactives were investigated. For this purpose, fresh red beetroot and six different home-processed red beetroot products-including boiled, oven-dried, pickled, pureed, juice-processed, and jam-processed-were analyzed and compared for their total phenolic (TP) and total flavonoid (TF) contents, total antioxidant capacities (TAC), and individual anthocyanin contents. In addition, bioaccessibility of red beetroot antioxidants was determined using an in vitro simulated gastrointestinal digestion method. Dried, pureed, and fresh red beetroot samples had the highest TP, TF, and TAC values, which were 347 ± 23 mg gallic acid equivalent (GAE)/100 g, 289 ± 53 mg rutin equivalent (RE)/100 g, 3889 ± 982 mg trolox equivalent antioxidant capacity (TEAC)/100 g, respectively. The in vitro digestion method revealed the highest recovery for TP (16%) and TAC (1.3%) in jam. This s...
Food Science & Nutrition
Sugar beet (Beta vulgaris L.) is a good source of bioactive compounds. However, information on the biological properties of sugar beet root is limited and its beneficial effects have not been completely understood. In this work, 10 phenolic compounds have been separated and identified in various parts of sugar beet for the first time, including the most abundant epicatechin (31.16 ± 1.89 mg/100 g), gallic acid (30.57 ± 2.69 mg/100 g), and quercetin‐3‐O‐rutinoside (30.14 ± 3.63 mg/100 g). The biological activity tests indicated that sugar beet peel potently scavenged the nitric oxide and DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) free radicals with IC50 values of 88.17 ± 05.14 and 28.77 ± 0.62 μg/ml, respectively. In addition, sugar beet peel exhibited the highest reducing power, IC50 values of 11.98 ± 1.20 μg/ml, and the highest ion‐chelating activity, IC50 values of 48.52% and 55.21% for cupric and ferrous ions at 250 μg/ml, respectively. Compared to synthetic antioxidants, sugar beet sh...
2018
There is an increased interest in preserving fruits and vegetables by drying. Redbeet is generally processed before consumption which influences the stability of betalains in turn which affects the acceptability and health properties. Red beet has high concentration betalains that are used as food colorants and food additives due to their health promoting properties. The red beetroot raw materials were purchased from the food market (local farmers from Cluj-Napoca) and the reagents from Sigma Aldrich or Merck (Darmstadt, Germany). After preliminary cleaning, peeling and slicing, red beetroot were dehydrated at diferent temperature 55°C, 65°C, 70 °C for 6 hours in a Hot Air Dryer Machine. Total phenolics content was assesed by Folin-Ciocalteu spectrophotometric method using a UV-VIS, JASCO V530 spectro photometer (International Co.,Ltd.,Japan). The radical scaveging activity (RSA%) was assesed by DPPH spectophotometric methods. In parallel, a marketing study was conducted to highligh...
Hacettepe Journal of Biology and Chemistry, 2016
B u araştırmada iki özütün [metanol ve NaOH (0. 5 molL-1)], toplam fenolik içeriği, ferulik asit derişimi ve antioksidan aktivitesi analiz edildi. Sonuçlarda TFİ de fenolik miktarın metanolik miktara göre daha fazla olduğu alkalin ve farklı ekstraklar arasında önemli farklılıklar olduğu görüldü. Solvent ve alkali likörlerindeki ferulik asit derişimleri ekstraksiyon zamanına göre çeşitlendirildiğinde, tüm metanolik tedavilerde ferulik asit konsantrasyonları arasında önemli bir fark olmadığı gözlendi. Ekstratlar için antioksidan kapasite, şeker pancarı küspesi ekstraktında antiradikal etki için sorumlu toplam fenolik içerik gösteren korelasyon sayısı (r 2 = 0.82) ve tüm ekstratlar arasında (p < 0.05) seviyesinde bulunan önemli farklılıklarla gösterildi. Sonuçlarımız ışığında şeker pancarı küspesi ekstraklarının gıda endüstirisinde katkı olarak kullanılabileceği ve potansiyel bir antioksidan kaynağı olabilecği görüldü. Anahtar Kelimeler Antioksidan aktivite, fenolik bileşikler, ferulik asit, şeker pancarı küspesi.