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

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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Bibliographic Details
Main Authors: Jan Bárta, Veronika Bártová, Tereza Šindelková, Markéta Jarošová, Zuzana Linhartová, Jan Mráz, Jan Bedrníček, Pavel Smetana, Eva Samková, Ivana Laknerová
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research 2020-12-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
beetroot
beta vulgaris l. conditiva
beetroot meal
cultivar
boiling
betalain pigments
antioxidant activity
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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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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