Chemical Composition of Selected Beetroot Juices in Relation to Beetroot Production System and Processing Technology

Kazimierczak, Renata; Siłakiewicz, Agata; Hallmann, Ewelina; Średnicka-Tober, Dominika; Rembiałkowska, Ewa

doi:10.15835/nbha44210372

Cited by 22 publications

(22 citation statements)

References 30 publications

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“…Moreover, various commercial organic and conventional beetroot juices, are reported to contain total sugar, vitamin C and total flavonoids within a range of 1.73-7.85 g, 10.75-20.36 mg, and 2.02-2.36 mg (per 100 g), respectively [12]. Betalains make up to~70-100% of phenolic composition of beetroot, limited to 0.8-1.3 g/L of fresh beetroot juice (about 60% betacyanins and 40% betaxanthins) [1].…”

Section: Nutrients and Bioactive Compounds Of Beetrootmentioning

confidence: 99%

Functional properties of beetroot (Beta vulgaris) in management of cardio-metabolic diseases

et al. 2020

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Red beetroot (Beta vulgaris), as a naturally occurring root vegetable and a rich source of phytochemicals and bioactive compounds, is known for its beneficial roles in the improvement of several clinical and pathologic outcome. Chronic and acute beetroot juice supplementation, as a cost-effective strategy, is proposed to hold promises in controlling diabetes and insulin hemostasis, blood pressure and vascular function, renal health and the possible effect on microbiome abundance. The secondary outcome and physiological response of microbiome abundance modulation included the non-significant fluctuation of systolic and diastolic blood pressures. Also, some studies have suggested a reno-protective property of beetroot juice that is associated with the reduction of mortality rate and favorable changes in kidney's functional parameters among patients with renal disorders. Similarly, it is shown that the persistent consumption of beetroot juice effectively postpones the postprandial glycemic response and decreases the blood glucose peak. The significant blood pressure lowering effect has been seen among normotensive subjects, which tend to be more considerable among hypertensive individuals and progressive among overweight adults. Within this context, this review aims to provide a comprehensive overview on the therapeutic applications of beetroot juice in metabolic disorders and theirs underlying mechanisms. Despite the inconsistencies in the set of results from the reviewed studies, there is no doubt that further contributing factors must be investigated more deeply in future studies.

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Section: Nutrients and Bioactive Compounds Of Beetrootmentioning

confidence: 99%

Functional properties of beetroot (Beta vulgaris) in management of cardio-metabolic diseases

et al. 2020

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“…The results are in conformity with the findings of Khade (2015) who studied the physicochemical composition of beetroot juice and reported that beetroot had TSS content of was 10 0 Brix, total and reducing sugars of 4.20 and 7.93%. Similarly, Kazimierczak et al (2016) analyzed total and reducing sugars in juices in relation to the production system and processing technology for beetroot and found that it contained total sugars (1.73-7.85 g/100 g) and reducing sugars (1.21-7.31 g/100 g). The mean values of titrable acidity and pH of beetroot juice was found to be 0.05% and 8.03 respectively, which are in accordance with the findings of Perez and Perez (2009) reported that beetroot juice contained titrable acidity (5.61 mg/100 mL) and pH (6.34).…”

Section: Beetroot Juicementioning

confidence: 99%

Physicochemical and Bioactive Compounds in Carrot and Beetroot Juice

Arora

Siddiqui

Gehlot

2019

AJDFR

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Carrot and beetroot are mostly used for salad and juice purpose. To know the physicochemical and bioactive composition of the locally grown carrot and beetroot, the present investigation was carried out. Physicochemical and bioactive compound like total soluble solids, total sugars, reducing sugars, titrable acidity, pH, ascorbic acid, total antioxidant activity, anthocyanins, betanin, total phenols and total carotenoids were determined from fresh carrot and beetroot juices. The results showed that fresh red carrot juice contained high amount of β-carotenoids (4.59 mg/100 ml) content. Freshly extracted beetroot juice contained 62.20% DPPH scavenging antioxidant activity, 990.7 mg/100 ml total phenols, 790 mg/l anthocyanins, 520.3 mg/l betanins. The results suggest that carrot and beetroot juices are rich source of nutrients and bioactive compounds thus can be used for value addition in food formulations.

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“…In the studies of Wruss et al (2015), the content of total polyphenols in beetroot juices ranged between 0.85-1.29 g•dm -3 . In the studies of Kazimierczak et al (2016), the level of these compounds in beetroot juice after fermentation process ranged between 37.3-123.3 mg•100 g -1 and depended on the cultivation method. Czyżowska et al (2020) found that the total phenolics content in the fermented beetroot of the cultivar 'Wodan F1' ranged from 920 mg•kg -1 after 7 months of cold storage and decreased to 570 mg•kg -1 after 10 months of storage.…”

Section: Resultsmentioning

confidence: 99%

Application of Mineral Water from Geothermal Source for Fermentation of Beetroot

Wrzodak

Szwejda‐Grzybowska

2020

Journal of Horticultural Research

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The aim of the study was evaluation of water from geothermal source Uniejów for spontaneous fermentation of red beetroot, assuming that beetroot values in combination with highly mineralized water will lead to innovative products with excellent organoleptic properties and potentially higher pro-health activity in comparison to the products available in the market. In the result, the use of geothermal water allowed to obtain fermented beet cubes and juice characterized by high sensory quality, unique mineral aftertaste, very good flesh firmness and viscosity. A significant impact on the physicochemical characteristics and sensory quality had the original quality of cultivar, which was evaluated higher for ‘Wodan F1’ than for ‘Alto F1’. There were no significant differences in the contents of the selected compounds depending on the type of water, except for cubic texture, which was higher evaluated after fermentation in geothermal water.

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Chemical Composition of Selected Beetroot Juices in Relation to Beetroot Production System and Processing Technology

Abstract: Market offer of vegetable juices in Europe is growing, and the vegetable species and processing technologies used become more diversified resulting in a large range of juice types. At the same time consumers look for natural and safe products with pro-health properties.

Cited by 22 publications

References 30 publications

Functional properties of beetroot (Beta vulgaris) in management of cardio-metabolic diseases

Functional properties of beetroot (Beta vulgaris) in management of cardio-metabolic diseases

Physicochemical and Bioactive Compounds in Carrot and Beetroot Juice

Application of Mineral Water from Geothermal Source for Fermentation of Beetroot

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