Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars
Powders prepared from freeze-dried roots of six beetroot ( Beta vulgaris L.) cultivars with red (cv. D'Egypte, Karkulka, Betina, Alexis), yellow (cv. Burpee's Golden) or red-white (cv. Chioggia) colour of root flesh were evaluated before and after boiling treatment (20 min, 100°C). Water...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2020-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.journalssystem.com/pjfns/Effect-of-boiling-on-colour-content-of-betalains-and-total-polyphenols-and-on-antioxidant,128613,0,2.html |
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| author | Jan Bárta Veronika Bártová Tereza Šindelková Markéta Jarošová Zuzana Linhartová Jan Mráz Jan Bedrníček Pavel Smetana Eva Samková Ivana Laknerová |
| author_facet | Jan Bárta Veronika Bártová Tereza Šindelková Markéta Jarošová Zuzana Linhartová Jan Mráz Jan Bedrníček Pavel Smetana Eva Samková Ivana Laknerová |
| author_sort | Jan Bárta |
| collection | DOAJ |
| description | Powders prepared from freeze-dried roots of six beetroot ( Beta vulgaris L.) cultivars with red (cv. D'Egypte, Karkulka, Betina, Alexis), yellow (cv. Burpee's Golden) or red-white (cv. Chioggia) colour of root flesh were evaluated before and after boiling treatment (20 min, 100°C). Water and fat holding capacity (WHC and FHC), colour, contents of betalains and total phenolics (TPCs), and antioxidant activity were all significantly affected by cultivar as well as powder thermal treatment. WHC increased after boiling of the powder and varied between cultivars from 2.14 g/g (cv. D'Egypte) to 2.59 g/g (cv. Chioggia). The highest FHC of 1.22 g/g was observed in cv. Betina. Colour stability was optimal in the cultivars with red root flesh; with their lightness decrease between 6 and 10%. This corresponded with betalain content that was the highest in red cv. Betina; for which the values before and after boiling were 18.10 and 15.04 mg/g DM, respectively. Cultivar Betina significantly exceeded the other cultivars also in TPCs and antioxidant activity. The TPCs values of this cultivar were 3.73 and 3.32 mg gallic acid equivalents/g DM in the unboiled and boiled variant, respectively. Antioxidant activity of Betina powder before and after boiling was 11.13 and 11.69 mg ascorbic acid equivalents/g DM, respectively. The results indicated the significance of beetroot cultivar selection for thermal processing. Beetroots with red flesh significantly exceeded yellow and red-white cultivars in all the evaluated characteristics. |
| format | Article |
| id | doaj-art-3608b6cd191f4324a6fd45b77fd297f7 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2020-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-3608b6cd191f4324a6fd45b77fd297f72025-02-02T02:02:30ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072020-12-0170437738510.31883/pjfns/128613128613Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) CultivarsJan Bárta0Veronika Bártová1Tereza Šindelková2Markéta Jarošová3Zuzana Linhartová4Jan Mráz5Jan Bedrníček6Pavel Smetana7Eva Samková8Ivana Laknerová9Faculty of Agriculture, Department of Plant Production, University of South Bohemia, Na Sádkách 1780, 370 05, České Budějovice, Czech RepublicFaculty of Agriculture, Department of Plant Production, University of South Bohemia, Na Sádkách 1780, 370 05, České Budějovice, Czech RepublicFaculty of Agriculture, Department of Plant Production, University of South Bohemia, Na Sádkách 1780, 370 05, České Budějovice, Czech RepublicFaculty of Agriculture, Department of Plant Production, University of South Bohemia, Na Sádkách 1780, 370 05, České Budějovice, Czech RepublicFaculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, University of South Bohemia, Na Sádkách 1780, 370 05, České Budějovice, Czech RepublicFaculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, University of South Bohemia, Na Sádkách 1780, 370 05, České Budějovice, Czech RepublicFaculty of Agriculture, Department of Food Biotechnology and Agricultural Products Quality, University of South Bohemia, Na Sádkách 1780, 370 05, České Budějovice, Czech RepublicFaculty of Agriculture, Department of Food Biotechnology and Agricultural Products Quality, University of South Bohemia, Na Sádkách 1780, 370 05, České Budějovice, Czech RepublicFaculty of Agriculture, Department of Food Biotechnology and Agricultural Products Quality, University of South Bohemia, Na Sádkách 1780, 370 05, České Budějovice, Czech RepublicFood Research Institute, Radiová 1285/7, 102 00, Prague, Czech RepublicPowders prepared from freeze-dried roots of six beetroot ( Beta vulgaris L.) cultivars with red (cv. D'Egypte, Karkulka, Betina, Alexis), yellow (cv. Burpee's Golden) or red-white (cv. Chioggia) colour of root flesh were evaluated before and after boiling treatment (20 min, 100°C). Water and fat holding capacity (WHC and FHC), colour, contents of betalains and total phenolics (TPCs), and antioxidant activity were all significantly affected by cultivar as well as powder thermal treatment. WHC increased after boiling of the powder and varied between cultivars from 2.14 g/g (cv. D'Egypte) to 2.59 g/g (cv. Chioggia). The highest FHC of 1.22 g/g was observed in cv. Betina. Colour stability was optimal in the cultivars with red root flesh; with their lightness decrease between 6 and 10%. This corresponded with betalain content that was the highest in red cv. Betina; for which the values before and after boiling were 18.10 and 15.04 mg/g DM, respectively. Cultivar Betina significantly exceeded the other cultivars also in TPCs and antioxidant activity. The TPCs values of this cultivar were 3.73 and 3.32 mg gallic acid equivalents/g DM in the unboiled and boiled variant, respectively. Antioxidant activity of Betina powder before and after boiling was 11.13 and 11.69 mg ascorbic acid equivalents/g DM, respectively. The results indicated the significance of beetroot cultivar selection for thermal processing. Beetroots with red flesh significantly exceeded yellow and red-white cultivars in all the evaluated characteristics.http://www.journalssystem.com/pjfns/Effect-of-boiling-on-colour-content-of-betalains-and-total-polyphenols-and-on-antioxidant,128613,0,2.htmlbeetrootbeta vulgaris l. conditivabeetroot mealcultivarboilingbetalain pigmentsantioxidant activity |
| spellingShingle | Jan Bárta Veronika Bártová Tereza Šindelková Markéta Jarošová Zuzana Linhartová Jan Mráz Jan Bedrníček Pavel Smetana Eva Samková Ivana Laknerová Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars Polish Journal of Food and Nutrition Sciences beetroot beta vulgaris l. conditiva beetroot meal cultivar boiling betalain pigments antioxidant activity |
| title | Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars |
| title_full | Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars |
| title_fullStr | Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars |
| title_full_unstemmed | Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars |
| title_short | Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars |
| title_sort | effect of boiling on colour contents of betalains and total phenolics and on antioxidant activity of colourful powder derived from six different beetroot beta vulgaris l var conditiva cultivars |
| topic | beetroot beta vulgaris l. conditiva beetroot meal cultivar boiling betalain pigments antioxidant activity |
| url | http://www.journalssystem.com/pjfns/Effect-of-boiling-on-colour-content-of-betalains-and-total-polyphenols-and-on-antioxidant,128613,0,2.html |
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