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

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Abstract

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.

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Authors and Affiliations

  1. Chemistry Institute, Federal University of Rio de Janeiro, 21941-909, Rio de Janeiro-RJ, Brazil

    Julia Vasconcellos, Davi Silva & Vania Paschoalin

  2. Department of Food Technology, Fluminense Federal University, 24230-340, Niterói-RJ, Brazil

    Carlos Conte-Junior

  3. Nutrition Institute, Department of Basic Nutrition and Experimental, Federal University of Rio de Janeiro, 21941-090, Rio de Janeiro-RJ, Brazil

    Anna Paola Pierucci

  4. Nutrition Institute, Nucleus of Basic Nutrition and Dietetics, Federal University of Rio de Janeiro, 27979-000, Macaé, Brazil

    Thiago Silveira Alvares

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  1. Julia Vasconcellos
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  2. Carlos Conte-Junior
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  5. Vania Paschoalin
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  6. Thiago Silveira Alvares
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Correspondence to Thiago Silveira Alvares.

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Vasconcellos, J., Conte-Junior, C., Silva, D. et al. 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 25, 79–84 (2016). https://doi.org/10.1007/s10068-016-0011-0

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  • DOI: https://doi.org/10.1007/s10068-016-0011-0

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