Food Science and Biotechnology

, Volume 25, Issue 1, pp 79–84 | Cite as

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 AlvaresEmail author


Beetroot is a vegetable rich in nitrate (NO 3 ), 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 3 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 NO 3 . All beetroot formulations were suitable and advantageous based on taste preferences and convenience for consumers and for nutrient amounts required to meet dietary recommendations.


vegetable antioxidant beetroot drying method 


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2016

Authors and Affiliations

  • Julia Vasconcellos
    • 1
  • Carlos Conte-Junior
    • 2
  • Davi Silva
    • 1
  • Anna Paola Pierucci
    • 3
  • Vania Paschoalin
    • 1
  • Thiago Silveira Alvares
    • 4
    Email author
  1. 1.Chemistry InstituteFederal University of Rio de JaneiroRio de Janeiro-RJBrazil
  2. 2.Department of Food TechnologyFluminense Federal UniversityNiterói-RJBrazil
  3. 3.Nutrition Institute, Department of Basic Nutrition and ExperimentalFederal University of Rio de JaneiroRio de Janeiro-RJBrazil
  4. 4.Nutrition Institute, Nucleus of Basic Nutrition and DieteticsFederal University of Rio de JaneiroMacaéBrazil

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