Organic versus conventional beetroot. Bioactive compounds and antioxidant properties

Carrillo, Celia; Wilches-Pérez, Diego; Hallmann, Ewelina; Kazimierczak, Renata; Rembiałkowska, Ewa

doi:10.1016/j.lwt.2019.108552

Cited by 38 publications

(29 citation statements)

References 34 publications

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“…In this regard, Carrillo et al (2019) investigated the impact of the production system on the content of total phenols in six different beetroot genotypes. It was reported that the total polyphenol content of the organic beetroots was significantly higher than the conventional ones, although the difference depended on the cultivar [ 62 ]. Nevertheless, the study of Straus et al (2012) demonstrated a higher total phenolic content in beetroots grown under organic condition compared to the conventional ones, however, the difference was not significant [ 63 ].…”

Section: Resultsmentioning

confidence: 99%

Bioactive Compounds and Total Sugar Contents of Different Open-Pollinated Beetroot Genotypes Grown Organically

Yasaminshirazi

Hartung

Fleck³

et al. 2020

Molecules

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The growing interest of consumers in healthy organic products has increased the attention to the organic production of beetroot. In this regard, six field experiments were conducted in 2017 and 2018 in three different locations under the specific conditions of organic agriculture, and fifteen beetroot genotypes, including one F1 hybrid as a commercial control and one breeding line, were compared regarding the content of the total dry matter, total soluble sugar, nitrate, betalain, and total phenolic compounds in order to investigate the genetic potential of new and existing open-pollinated genotypes of beetroot regarding the content of their bioactive compounds. The results of this study indicated a significant impact of genotype (p < 0.05) on all measured compounds. Furthermore, results revealed a significant influence of the interactions of location × year (p < 0.05) on the beetroot composition, and, thus, the role of environmental conditions for the formation of tested compounds. The total dry matter content (TDMC) of beetroots varied between 14.12% and 17.50%. The genotype ‘Nochowski’, which possessed the highest total soluble sugar content with 14.67 °Bx (Brix), was among the genotypes with the lowest nitrate content. On the contrary, the cylindrical-shaped genotype ‘Carillon RZ’ (Rijk Zwaan), indicated the lowest sugar content and the highest nitrate concentration. The amount of total phenolic compounds ranged between 352.46 ± 28.24 mg GAE 100 g−1 DW (milligrams of gallic acid equivalents per 100 g of dry weight) and 489.06 ± 28.24 mg GAE 100 g−1 DW for the red-colored genotypes which is correlated with the high antioxidant capacity of the investigated genotypes. Due to the specifics of the required content of bioactive compounds for various products, the selection of suitable genotypes should be aligned with the intended final utilization.

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Section: Resultsmentioning

confidence: 99%

Bioactive Compounds and Total Sugar Contents of Different Open-Pollinated Beetroot Genotypes Grown Organically

Yasaminshirazi

Hartung

Fleck³

et al. 2020

Molecules

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“…The antioxidant activity is revealed mainly by the presence of polyphenols and betalains which belong to bioactive compounds. Beetroot has also anti-cancer, anti-inflammatory, hepatoprotective, proapoptotic and immunosuppressive activity [7]. Furthermore, this vegetable is also a reach source of vitamins (B-complex, ascorbic acid, retinol) and minerals (sodium, potassium, iron, magnesium, phosphorus, copper, zinc, calcium) [8].…”

Section: Introductionmentioning

confidence: 99%

Effect of lacto-fermentation and freeze-drying on the quality of beetroot evaluated using machine vision and sensory analysis

Ropelewska

Wrzodak

Sabancı

et al. 2021

Eur Food Res Technol

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This study was aimed at evaluating the effect of freeze-drying and lacto-fermentation on the texture parameters of images and sensory attributes of beetroots. The samples were imaged using a flatbed scanner, and textures from images converted to color channels L, a, b, R, G, B, X, Y, Z were computed. The discrimination of raw and processed beetroots was performed using models based on textures selected for each color channel. The sensory quality of processed samples was determined using the attributes related to smell, color, texture and taste. The highest discrimination accuracy of 97.25% was obtained for the model built for color channel b. The accuracies for other channels were equal to 96.25% for channel a, 95.25% for channel R, 95% for channel Y, 94.75% for channel B, 94.5% for channel X, 94% for channel L, 92.5% for channel G, 88.25% for channel Z. In the case of some models, the raw and lacto-fermented beetroots were discriminated with 100% correctness. The freeze-dried and freeze-dried lacto-fermented samples were also the most similar in terms of sensory attributes, such as off-odor, attractiveness color, beetroot color, crunchiness, hardness, bitter taste, overall quality. The results indicated that the image parameters and sensory attributes may be related.

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“…After 96 hours of storage, the ABTS value of the organic vegetable soup reached 28.4% and nonorganic vegetable soup reached 32.78% that were significantly higher than the fresh vegetable soups of both kinds (Figure 2(a)). Similarly, higher ABTS activity was recorded in organic beetroot cultivars (Belushi, Boro, Czerwona Kula, Monty, Okragly Ciemnoczerwony, and Opolski) as compared to the nonorganic ones [34]. Also, Mastura et al [35] observed higher ABTS activity in organic beans (yellow and red dhal) as compared to the nonorganic beans.…”

Section: Abts Activitymentioning

confidence: 93%

Physicochemical Properties and Antioxidant Potential of Tateishi Kazu Vegetable Soup

Kalsoom

Hamayun

Khan

et al. 2021

Journal of Food Quality

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Many industrialized areas of the world demand for the nutraceuticals due to rapidly growing health risks linked with higher consumption of processed foods. Tateishi Kazu vegetable soup or miracle soup is widely consumed around the world because of its nutraceutical properties. In the current research, the Tateishi Kazu vegetable soup was made from both organic and nonorganic sources, such as carrot, burdock root, shiitake mushroom, daikon radish, and radish leaves. We analyzed colour, antioxidant properties, cell viability, and mineral and free amino acid contents of both soups. The L ∗ a ∗ b and pH values revealed no drastic changes in the colour of the organic soup stored for 96 hours. The essential amino acids were present in higher amounts in an organic soup compared to the nonorganic soup. Similarly, the total mineral contents of the organic soup were higher than the nonorganic soup; however, potassium was the major mineral in both soups. Higher phenolic contents with elevated 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and superoxide dismutase (SOD) activity were noticed in organic soup. Moreover, both soups showed considerable reduction in cell viability of HepG2 cells tested through the MTT assay. From the present study, we concluded that the organic Tateishi Kazu vegetable soup can be of great importance to food industry due to the presence of viable nutrients and pharmacological properties.

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Organic versus conventional beetroot. Bioactive compounds and antioxidant properties

Cited by 38 publications

References 34 publications

Bioactive Compounds and Total Sugar Contents of Different Open-Pollinated Beetroot Genotypes Grown Organically

Bioactive Compounds and Total Sugar Contents of Different Open-Pollinated Beetroot Genotypes Grown Organically

Effect of lacto-fermentation and freeze-drying on the quality of beetroot evaluated using machine vision and sensory analysis

Physicochemical Properties and Antioxidant Potential of Tateishi Kazu Vegetable Soup

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