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. 2016 Feb 29;25(1):79-84.
doi: 10.1007/s10068-016-0011-0. eCollection 2016.

Comparison of total antioxidant potential, and total phenolic, nitrate, sugar, and organic acid contents in beetroot juice, chips, powder, and cooked beetroot

Julia Vasconcellos  1 , Carlos Conte-Junior  2 , Davi Silva  1 , Anna Paola Pierucci  3 , Vania Paschoalin  1 , Thiago Silveira Alvares  4
Affiliations

Comparison of total antioxidant potential, and total phenolic, nitrate, sugar, and organic acid contents in beetroot juice, chips, powder, and cooked beetroot

Julia Vasconcellos et al. Food Sci Biotechnol. .

Abstract

Beetroot is a vegetable rich in nitrate (NO3 -), antioxidants and phenolic compounds that are related to improvements in cardiovascular function and exercise performance. However, it is unknown if convenient forms of beetroot administration provide different amounts of these nutrients. The total antioxidant potential (TAP), total phenolic (TPC), sugar, organic acid, and NO3 - contents of beetroot juice (BJ), chips (BC), powder (BP), and cooked beetroot (CB) were compared. Significant (p<0.01) differences in chemical compositions and functional properties were found between beetroot formulations. Higher amounts of TAP and organic acids were observed in BC and BP, compared with the other formulations. BJ exhibited the highest contents of total sugars, TPC, and NO3 -. All beetroot formulations were suitable and advantageous based on taste preferences and convenience for consumers and for nutrient amounts required to meet dietary recommendations.

Keywords: antioxidant; beetroot; drying method; vegetable.

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