Effect of processing on antioxidant potential and total phenolics content in beet (Beta vulgaris L.)

Raupp, Dorivaldo da Silva; Rodrigues, Eliseu; Rockenbach, Ismael Ivan; Carbonar, Aline; Campos, Priscilla Faber de; Borsato, Aurélio Vinícius; Fett, Roseane

doi:10.1590/s0101-20612011000300021

Cited by 17 publications

(12 citation statements)

References 20 publications

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“…Total phenolic content was determined according to the Folin-Ciocalteu method as described by Vondar et al and Raupp et al [ 19 , 44 ]. 200 µL of the extract was mixed with 1 mL of 0.2N Folin-Ciocalteu reagent, and 800 µL of Na 2 CO 3 (7.5%).…”

Section: Methodsmentioning

confidence: 99%

Nutritional Evaluation of Beetroots (Beta vulgaris L.) and Its Potential Application in a Functional Beverage

El-Sohaimy

Abdo

Shaltout

et al. 2020

Plants

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Beetroot is a good source of minerals, fibers, and bioactive components. The present research work was conducted to evaluate the nutritional quality of beetroots (juice, peels, leaves and pomace) enhancing the extracted bioactive components, and developing a functional probiotic beverage. Chemical composition and minerals content of beetroot parts were estimated. The bioactive components were extracted by instant extraction method (IEM) and overnight extraction method (at −20 °C) (OEM) to determine total phenolics, flavonoids, and DPPH inhibition ratio. The extracted beetroot juice was mixed with milk for valorization of the beverage nutritional value and fermented with LA-5 and ABT-5 cultures to create a novel functional beverage. Chemical composition, minerals content, and bioactive components of beverages were estimated. The leaves exhibited the highest calcium content (1200 mg/100 g). Juice showed the highest amount of all minerals except for calcium and magnesium. Overnight extraction method (OEM) increased the antioxidant activity in peels and stems. Natural juice exhibited the highest activity compared to extracts. Fermentation of beet-milk beverage with LA-5 and ABT-5 cultures enhanced the beverage taste, flavor, and antioxidant capacity. Beetroot wastes and juice comprise a valuable nutritional source. Fermentation improved the nutritional value of beetroot and the acceptability of the product.

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Section: Methodsmentioning

confidence: 99%

Nutritional Evaluation of Beetroots (Beta vulgaris L.) and Its Potential Application in a Functional Beverage

El-Sohaimy

Abdo

Shaltout

et al. 2020

Plants

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show abstract

“…Similar results, with the Folin-Ciocalteau method, have been reported by Kim et al (2006), who evaluated the phenolic content of grape seed extracts after thermal treatments and Chamorro et al (2012) who studied grape seed extracts and grape under different heating conditions (dry and moist heat). Therefore, thermal treatment can cause the rupture of the plant cell wall and, thus, increase the extraction process of insoluble phenolic compounds and inactivate enzymes that degrade polyphenols, preserving them (Raupp et al, 2011).…”

Section: Effects Of Processing On the Bioactive Compounds And Antioximentioning

confidence: 99%

“…Thus, according to the results (Table 1), the effects of processing caused an increase in the antioxidant properties. According to Raupp et al (2011) and Siddhuraju & Manian (2007), this increase can be attributed to the formation of products of the non-enzymatic darkening reaction (Maillard reaction) or degradation processes during sugar reduction and HMF formation that have a high antioxidant capacity verified using different methods, as well as it being directly related to the polyphenol concentration increase in the freshly prepared jelly, due to the concentration by heat. Similar results have been reported by Li et al (2017) pomace, respectively, contradicting the results described by Sun et al (2017) and Al Juhaimi et al (2018) in pear and sweet potato seeds.…”

Section: Effects Of Processing On the Bioactive Compounds And Antioximentioning

confidence: 99%

Effects of processing and packaging on bioactive compounds of curriola jelly [Pouteria ramiflora (Mart.) Radlk.] during storage

et al. 2021

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The objective herein was to evaluate the effect of processing, packaging type (with and without exposure to light) and storage time on the quality of functional attributes of jelly prepared from curriola pulp. The experimental design was a completely randomized 2 × 5 factorial design, with two levels of packaging (transparent and amber) and five storage periods (0, 3, 6, 9 and 12 months). In general, the processing of curriola pulp determined a slight increase in phenolic compounds and antioxidant activity and a reduction in vitamin C content of freshly prepared jelly. The amber package and storage time promoted higher retention of bioactive compounds, mainly gallic acid, besides reducing the percentage of jelly oxidation, determined by the β-carotene / linoleic acid antioxidant method. A reduction in phenolic compounds and vitamin C was observed, which caused a reduction in the antioxidant capacity of curriola jelly. Of the five phenolic compounds identified in freshly prepared curriola jelly, gallic acid was identified as the major compound. In addition, the use of amber packaging, which prevents the incidence of light, may favor the maintenance of bioactive compounds during storage period of curriola jelly under environmental conditions.

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“…The antioxidant activity of the MF is linked to the existence within itself of phenolic compounds and particularly of phenolic acids [34]. Figure 2 shows the chromatographic profile of the MF analyzed.…”

Section: Testson Raw Materialsmentioning

confidence: 99%

Applying an Ingredient with Antioxidant Activity and its Effect on the Nutritional and Sensory Quality of Cookies

Fabiani¹,

Generoso²,

Karina³

et al. 2020

J Food Chem Nanotechnol

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Effect of processing on antioxidant potential and total phenolics content in beet (Beta vulgaris L.)

Cited by 17 publications

References 20 publications

Nutritional Evaluation of Beetroots (Beta vulgaris L.) and Its Potential Application in a Functional Beverage

Nutritional Evaluation of Beetroots (Beta vulgaris L.) and Its Potential Application in a Functional Beverage

Effects of processing and packaging on bioactive compounds of curriola jelly [Pouteria ramiflora (Mart.) Radlk.] during storage

Applying an Ingredient with Antioxidant Activity and its Effect on the Nutritional and Sensory Quality of Cookies

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