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

Abstract

Beetroot is a vegetable rich in nitrate (NO ), 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 NO contents of beetroot juice (BJ), chips (BC), powder (BP), and cooked beetroot (CB) were compared. Significant (<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 NO . All beetroot formulations were suitable and advantageous based on taste preferences and convenience for consumers and for nutrient amounts required to meet dietary recommendations.

Physicochemical and Bioactive Compounds in Carrot and Beetroot Juice

“…Wruss et al (2015) observed antioxidant capacity in the range of 19.7 to 37.9 mM TE in seven varieties of beetroot grown in upper Austria. Similarly, Vasconcellos et al (2016) found that beetroot juice contained 80.48% of total antioxidant activity.…”

Acute Beetroot Juice Intake: Hematological, Antioxidant and Lipid Parameters in Female Athletes

“…Beetroot contains pigments called betalains that are composed of vulgaxanthin I, vulgaxanthin II, indicaxanthin, betanin, prebetanin, isobetanin, neobetanin and a pool of phenolic compounds that includes phenolic acids, flavonoids, organic and inorganic acids [13]. Beetroot also includes smaller amounts of other compounds, such as ascorbic acid, which may further increase the total antioxidant capacity and enhance the body's ability to fight with reactive oxygen species [14]. Researchers have probed the effects of acute and chronic consumption of beetroot juice in individuals and athletes [15][16][17].…”

Nutritional, Bioactive and Physicochemical Characteristics of Different Beetroot Formulations

“…Dietary administration of beetroot, a vegetable NO 3 − source, can be conducted through several types of formulations, in order to provide a convenient and alternative source of beetroot, instead of consuming the whole vegetable. Some beetroot formulations must be offered in large amounts to reach effective NO 3 − concentrations, making it difficult to convince individuals to adhere to certain proposed interventions [7][8][9]. In this context, this paper discusses the recent advances in beetroot administration, pointing out plant species, nutritional composition and the effect of the ingestion of different beetroot formulations on NO production and the ensuing effects on hemodynamic parameters.…”

“…Kaimainen et al [74] and Vasconcellos et al [7] prepared beetroot powder after freeze-drying beetroot juice in a spray dried system. Vasconcellos et al [7] also produced beetroot chips.…”

“…Kaimainen et al [74] and Vasconcellos et al [7] prepared beetroot powder after freeze-drying beetroot juice in a spray dried system. Vasconcellos et al [7] also produced beetroot chips. To produce beet powder, beetroots were sanitized in a chlorine solution (0.5%) and after beetroot juice production, the juice was dried at respective inlet and outlet temperatures of 180 and 65 ± 3°C with a 0.7 mm nozzle and a 6 mL/min feed.…”