Effect of processing on vitamin C content, total phenols and antioxidative activity of organically grown red beetroot ('Beta vulgaris' ssp. 'Rubra')
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 qual...
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| Format: | Article |
| Language: | English |
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Institute for Food Technology, Novi Sad
2021-01-01
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| Series: | Food and Feed Research |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2021/2217-53692102131P.pdf |
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| author | Pavlović Nenad V. Mladenović Jelena D. Stevović Vladeta I. Bošković-Rakočević Ljiljana S. Moravčević Đorđe Z. Poštić Dobrivoj Ž. Zdravković Jasmina M. |
| author_facet | Pavlović Nenad V. Mladenović Jelena D. Stevović Vladeta I. Bošković-Rakočević Ljiljana S. Moravčević Đorđe Z. Poštić Dobrivoj Ž. Zdravković Jasmina M. |
| author_sort | Pavlović Nenad V. |
| collection | DOAJ |
| description | 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). |
| first_indexed | 2024-04-13T13:07:15Z |
| format | Article |
| id | doaj.art-457c9fc71f9b47c8a6ce33b003caa6a1 |
| institution | Directory Open Access Journal |
| issn | 2217-5369 2217-5660 |
| language | English |
| last_indexed | 2024-04-13T13:07:15Z |
| publishDate | 2021-01-01 |
| publisher | Institute for Food Technology, Novi Sad |
| record_format | Article |
| series | Food and Feed Research |
| spelling | doaj.art-457c9fc71f9b47c8a6ce33b003caa6a12022-12-22T02:45:43ZengInstitute for Food Technology, Novi SadFood and Feed Research2217-53692217-56602021-01-0148213113910.5937/ffr48-313542217-53692102131PEffect of processing on vitamin C content, total phenols and antioxidative activity of organically grown red beetroot ('Beta vulgaris' ssp. 'Rubra')Pavlović Nenad V.0Mladenović Jelena D.1Stevović Vladeta I.2Bošković-Rakočević Ljiljana S.3Moravčević Đorđe Z.4https://orcid.org/0000-0002-8768-6118Poštić Dobrivoj Ž.5https://orcid.org/0000-0002-4704-8613Zdravković Jasmina M.6University of Kragujevac, Faculty of Agronomy in Čačak, Čačak, SerbiaUniversity of Kragujevac, Faculty of Agronomy in Čačak, Čačak, SerbiaUniversity of Kragujevac, Faculty of Agronomy in Čačak, Čačak, SerbiaUniversity of Kragujevac, Faculty of Agronomy in Čačak, Čačak, SerbiaUniversity of Belgrade, Faculty of Agriculture, Belgrade, SerbiaInstitute for Plant Protection and Environment, Belgrade, SerbiaInstitute of Forage Crops, Kruševac, SerbiaThe 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).https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2021/2217-53692102131P.pdfpasteurizationjuicedryingphytochemicalsdegradationgeographic origin |
| spellingShingle | Pavlović Nenad V. Mladenović Jelena D. Stevović Vladeta I. Bošković-Rakočević Ljiljana S. Moravčević Đorđe Z. Poštić Dobrivoj Ž. Zdravković Jasmina M. Effect of processing on vitamin C content, total phenols and antioxidative activity of organically grown red beetroot ('Beta vulgaris' ssp. 'Rubra') Food and Feed Research pasteurization juice drying phytochemicals degradation geographic origin |
| title | Effect of processing on vitamin C content, total phenols and antioxidative activity of organically grown red beetroot ('Beta vulgaris' ssp. 'Rubra') |
| title_full | Effect of processing on vitamin C content, total phenols and antioxidative activity of organically grown red beetroot ('Beta vulgaris' ssp. 'Rubra') |
| title_fullStr | Effect of processing on vitamin C content, total phenols and antioxidative activity of organically grown red beetroot ('Beta vulgaris' ssp. 'Rubra') |
| title_full_unstemmed | Effect of processing on vitamin C content, total phenols and antioxidative activity of organically grown red beetroot ('Beta vulgaris' ssp. 'Rubra') |
| title_short | Effect of processing on vitamin C content, total phenols and antioxidative activity of organically grown red beetroot ('Beta vulgaris' ssp. 'Rubra') |
| title_sort | effect of processing on vitamin c content total phenols and antioxidative activity of organically grown red beetroot beta vulgaris ssp rubra |
| topic | pasteurization juice drying phytochemicals degradation geographic origin |
| url | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2021/2217-53692102131P.pdf |
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