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

Julia Vasconcellos; Carlos Conte-Junior; Davi Silva; Anna Paola Pierucci; Vania Paschoalin; Thiago Silveira Alvares

doi:10.1007/s10068-016-0011-0

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

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

Authors

Julia Vasconcellos¹, Carlos Conte-Junior², Davi Silva¹, Anna Paola Pierucci³, Vania Paschoalin¹, Thiago Silveira Alvares⁴

Affiliations

¹ 1Chemistry Institute, Federal University of Rio de Janeiro, 21941-909 Rio de Janeiro-RJ, Brazil.
² 2Department of Food Technology, Fluminense Federal University, 24230-340 Niterói-RJ, Brazil.
³ 3Nutrition Institute, Department of Basic Nutrition and Experimental, Federal University of Rio de Janeiro, 21941-090 Rio de Janeiro-RJ, Brazil.
⁴ 4Nutrition Institute, Nucleus of Basic Nutrition and Dietetics, Federal University of Rio de Janeiro, 27979-000 Macaé, Brazil.

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.