Nutritional value and economic feasibility of red beetroot (Beta vulgaris L. ssp. vulgaris Rote Kugel) from different production systems

Štraus, Saša; Bavec, Franc; Turinek, Matjaž; Slatnar, Ana; Rozman, Crtomir; Bavec, Martina

doi:10.5897/ajar12.1519

Cited by 28 publications

(5 citation statements)

References 28 publications

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“…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: Total Phenolic Contentmentioning

confidence: 94%

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: Total Phenolic Contentmentioning

confidence: 94%

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 red beet root (Beta vulgaris L.) is a traditional vegetable that is widely consumed in several countries. The caloric value is moderate, but it is a rich source of fiber and sugars (Straus et al, 2012). Consumption of red beet, which is rich in phenolic acids and has high antioxidant capacity, can help protect against age-related diseases (Ravichandran et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of ph on the stability of red beet extract (Beta vulgaris l.) microcapsules produced by spray drying or freeze drying

2017

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Red beets is rich in phenolic acids and has high antioxidant capacity, and can be used to produce a natural dye. This study evaluated the effect of pH (3 to 6) on the stability of red beet extract microcapsules, dried by freeze drying and spray drying and stored at room temperature. The microcapsules were produced using a combination of maltodextrin and xanthan gum as encapsulating agents and stored for 7 days. For all evaluated microcapsules, a degradation of betanin was observed, however, that degradation was independent of pH, with the exception of the sample with maltodextrin and dried by spray drying. The freeze dried products showed lower degradation constants and higher half-life (t 1/2) when comparing with the spray dried samples. The microcapsules containing maltodextrin and xanthan gum, dried by spray drying, showed the highest change in the content of phenolic compounds after storage for 7 days. The color parameters showed a reduction for a*, and increase in b* and L*, for all samples during the storage time. In general, the microcapsules produced using maltodextrin and xanthan gum, and dried by freeze dryer, showed higher stability in terms of betanin content, phenolic compounds and color parameters during storage at different pHs.

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“…Szopinska and Gaweda (2013) found lower C vitamin content in beetroot and its content varied depending on a year and method of cultivation from 5.06 mg/100g to 9.46 mg/100g. Straus et al (2012) reported high levels of vitamin C in beetroot ranging from 23.3 mg/100g to 33.9 mg/100g. Among the analyzed beetroot fresh samples originating from different geographic locations, vitamin C varied but was not statistically significant (LSD test, p < 0.001).…”

Section: Ascorbic Acid (Vitamin C)mentioning

confidence: 99%

“…Demands for organically produced food are high because consumers desire food from reliable sources, grown in environmentally friendly produced conventionally and organically. Many research studies proved that organically produced food products contain more bioactive components (vitamins and phenols), due to the prohibition of the use of synthetic pesticides and fertilizers (Bourn & Prescott 2002;Bavec, Mlakar, Rozman, Pazek & Bavec, 2009;Straus et al 2012;Kazimierczak et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of processing on vitamin C content, total phenols and antioxidative activity of organically grown red beetroot ('Beta vulgaris' ssp. 'Rubra')

Pavlović¹,

Mladenović²,

Stevović³

et al. 2021

Food & Feed Res

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The demand for organic food is rising since consumers want food from reliable, highest quality sources originating from the environment, undisturbed by cultivation and processing. It is necessary to determine to what extent there is a scientific basis for the claims that organic food is of high quality. In this study, beetroot from an organic production system originating from 6 certified organic food producers from different geographic locations was examined. The organic beetroot samples were processed by pasteurization at 70 ºC and 90 ºC into beet juice or by drying at 55 ºC. The following samples were tested and compared: fresh beetroot, pasteurized beet juice and dried beetroot slices. The concentration of vitamin C, level of total phenol compounds (TPC) and antioxidative activity (TAA) in beetroot were influenced by the geographic origin and the applied processing method. The highest degradation for all analysed parameters was found in the samples treated by drying or pasteurisation at 90 ºC. The lowest losses of studied phytochemical components were observed during juice pasteurisation at 70 ºC. The correlation coefficient between TPC and TAA was high and significant (r2 = 0.966).

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Nutritional value and economic feasibility of red beetroot (Beta vulgaris L. ssp. vulgaris Rote Kugel) from different production systems

Cited by 28 publications

References 28 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 ph on the stability of red beet extract (Beta vulgaris l.) microcapsules produced by spray drying or freeze drying

Effect of processing on vitamin C content, total phenols and antioxidative activity of organically grown red beetroot ('Beta vulgaris' ssp. 'Rubra')

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