The change of phytochemical profile in beet juice and the influence of different storage conditions during one year
Many scientific researches proved the antioxidative impact of beet and its products. The use of vegetable juices is getting more popular in human diet. The way of storage plays an important role in preservation, long life and minimal variability of phytonutrients. The storage of products, usually i...
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| Format: | Article |
| Language: | English |
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AcademicPres
2022-09-01
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| Series: | Notulae Botanicae Horti Agrobotanici Cluj-Napoca |
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| Online Access: | https://www.notulaebotanicae.ro/index.php/nbha/article/view/12761 |
| _version_ | 1811203210044506112 |
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| author | Nenad PAVLOVIĆ Milan ZDRAVKOVIĆ Jelena MLADENOVIĆ Dalibor TOMIĆ Miloš MARJANOVIĆ Đorđe MORAVČEVIĆ Jasmina ZDRAVKOVIĆ |
| author_facet | Nenad PAVLOVIĆ Milan ZDRAVKOVIĆ Jelena MLADENOVIĆ Dalibor TOMIĆ Miloš MARJANOVIĆ Đorđe MORAVČEVIĆ Jasmina ZDRAVKOVIĆ |
| author_sort | Nenad PAVLOVIĆ |
| collection | DOAJ |
| description |
Many scientific researches proved the antioxidative impact of beet and its products. The use of vegetable juices is getting more popular in human diet. The way of storage plays an important role in preservation, long life and minimal variability of phytonutrients. The storage of products, usually in inappropriate conditions, leads to additional loss of phytonutrients, which have already been decreased by processing. In this research, we studied the impact of three ways of storage of pasteurised beet juice during one year, on content of some nutrients (total sugars, vitamin C, phenols and total antioxidative capacity). Pasteurised juice was stored in three ways: in light, at room temperature, in dark, at room temperature and in dark, at temperature of 4 °C. The change of content and differences have been followed during one month and confirmed with ANOVA and Tukey's test. The lowest changes of total sugars have been recorded in storage in dark at 4 °C, while in storage in light, the sugar content increased. The losses of vitamin C during one year of storage had linear trend of decrease. Antioxidative capacity of beet juice depends on concentration of phenol compounds and loss of these parameters was similar during period of one year. The best way of storage was dark place at low temperature.
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| first_indexed | 2024-04-12T02:50:51Z |
| format | Article |
| id | doaj.art-8f9fc16a1f4a4bc3963c6140627d8df2 |
| institution | Directory Open Access Journal |
| issn | 0255-965X 1842-4309 |
| language | English |
| last_indexed | 2024-04-12T02:50:51Z |
| publishDate | 2022-09-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Notulae Botanicae Horti Agrobotanici Cluj-Napoca |
| spelling | doaj.art-8f9fc16a1f4a4bc3963c6140627d8df22022-12-22T03:50:59ZengAcademicPresNotulae Botanicae Horti Agrobotanici Cluj-Napoca0255-965X1842-43092022-09-0150310.15835/nbha50312761The change of phytochemical profile in beet juice and the influence of different storage conditions during one yearNenad PAVLOVIĆ0Milan ZDRAVKOVIĆ1Jelena MLADENOVIĆ2Dalibor TOMIĆ3Miloš MARJANOVIĆ4Đorđe MORAVČEVIĆ5Jasmina ZDRAVKOVIĆ6University of Kragujevac, Faculty of Agronomy, Cara Dušana st., 34, 32000 ČačakInstitute for Forage Crops, 37000 Globoder, KruševacUniversity of Kragujevac, Faculty of Agronomy, Cara Dušana st., 34, 32000 ČačakUniversity of Kragujevac, Faculty of Agronomy, Cara Dušana st., 34, 32000 ČačakUniversity of Kragujevac, Faculty of Agronomy, Cara Dušana st., 34, 32000 ČačakUniversity of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 ZemunInstitute for Forage Crops, 37000 Globoder, Kruševac Many scientific researches proved the antioxidative impact of beet and its products. The use of vegetable juices is getting more popular in human diet. The way of storage plays an important role in preservation, long life and minimal variability of phytonutrients. The storage of products, usually in inappropriate conditions, leads to additional loss of phytonutrients, which have already been decreased by processing. In this research, we studied the impact of three ways of storage of pasteurised beet juice during one year, on content of some nutrients (total sugars, vitamin C, phenols and total antioxidative capacity). Pasteurised juice was stored in three ways: in light, at room temperature, in dark, at room temperature and in dark, at temperature of 4 °C. The change of content and differences have been followed during one month and confirmed with ANOVA and Tukey's test. The lowest changes of total sugars have been recorded in storage in dark at 4 °C, while in storage in light, the sugar content increased. The losses of vitamin C during one year of storage had linear trend of decrease. Antioxidative capacity of beet juice depends on concentration of phenol compounds and loss of these parameters was similar during period of one year. The best way of storage was dark place at low temperature. https://www.notulaebotanicae.ro/index.php/nbha/article/view/12761antioxidative complexbeetjuicephenolstoragesugar |
| spellingShingle | Nenad PAVLOVIĆ Milan ZDRAVKOVIĆ Jelena MLADENOVIĆ Dalibor TOMIĆ Miloš MARJANOVIĆ Đorđe MORAVČEVIĆ Jasmina ZDRAVKOVIĆ The change of phytochemical profile in beet juice and the influence of different storage conditions during one year Notulae Botanicae Horti Agrobotanici Cluj-Napoca antioxidative complex beet juice phenol storage sugar |
| title | The change of phytochemical profile in beet juice and the influence of different storage conditions during one year |
| title_full | The change of phytochemical profile in beet juice and the influence of different storage conditions during one year |
| title_fullStr | The change of phytochemical profile in beet juice and the influence of different storage conditions during one year |
| title_full_unstemmed | The change of phytochemical profile in beet juice and the influence of different storage conditions during one year |
| title_short | The change of phytochemical profile in beet juice and the influence of different storage conditions during one year |
| title_sort | change of phytochemical profile in beet juice and the influence of different storage conditions during one year |
| topic | antioxidative complex beet juice phenol storage sugar |
| url | https://www.notulaebotanicae.ro/index.php/nbha/article/view/12761 |
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