Quality Research of the Beetroots (Beta vulgaris L., ssp. vulgaris var. conditiva Alef.) Grown in Different Farming Systems Applying Chemical and Holistic Research Methods

Abstract

For consumers who care about food sustainability, sustainable food seems to be at least organic, local, and seasonal food. Our research aimed to compare the differences between beetroots grown conventionally and organically using chemical and electrochemical research methods demonstrating life processes in products. Three beetroot (Beta vulgaris L., ssp. vulgaris var. conditiva Alef.) cultivars, ‘Joniai’, ‘Jolie’ H, and ‘Grenade’ H, were grown using organic and conventional farming systems. The total yield, diameter, and root length were measured after harvesting. The main chemical composition and color coordinates were determined. Holistic electrochemical research methods were applied to demonstrate the vitality of the products. It was found that the yield of conventionally grown vegetables depending on cultivars was from 4 to 19% higher than that of organically grown vegetables, and the dependence of the chemical composition on the farming system was ambiguous. Although the higher amounts of DM (13.70–15.90%), TSS (10.50–12.20%), and sugars (8.47–8.98%) were found in organically grown beetroots, higher contents of betalains (647–1408 mg kg−1 fw) were accumulated by conventionally grown plants. The highest amount in the fresh weight of Ca (310 mg kg−1) and Mg (470 mg kg−1) was accumulated in conventionally grown cv ‘Joniai’; only organically grown cv ‘Jolie’ H beetroots accumulated the highest amount of Fe (17.40 mg kg−1). However, lower values of the electrochemical parameters rH and P showed a better quality of ecologically grown beetroot, better vitality, and better suitability for human consumption.

Sausage technology for food sustainability: recipe, color, nutrition, structure

“…Beet semi-finished products, which are an excellent food additive, play an important role in food sustainability, as their production is organic, local, and seasonal for most countries of the world [20]. Beetroot is widely used in cooking due to its high content of nutrients [21].…”

Exploring beetroot (Beta vulgaris L.) for diabetes mellitus and Alzheimer's disease dual therapy: in vitro and computational studies

“…Betalains, comprising betacyanins and betaxanthins, confer the red and yellow hues of beetroot and exhibit antioxidant, anti-inflammatory, and cytoprotective properties. 11 Polyphenols, another crucial group of phytochemicals in beetroot, exert various biological effects, such as antioxidant, anti-inflammatory, antidiabetic, and neuroprotective effects. These bioactive constituents play a pivotal role in the potential therapeutic benefits of beetroot in managing the processes associated with diabetes and Alzheimer's disease.…”