Antioxidant activity of red beet juices obtained after microwave and thermal pretreatments
Pressed juices and water extracts from untreated, microwave pretreated, and thermally treated red beet were obtained. The highest total betalain content - 606.34 mg/100 g dry matter (DM) was found in pressed juice obtained after microwave pretreatment. The individual betalains in the pressed juice f...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2013-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201302-0006_antioxidant-activity-of-red-beet-juices-obtained-after-microwave-and-thermal-pretreatments.php |
| _version_ | 1797899691210309632 |
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| author | Anton Slavov Vasil Karagyozov Petko Denev Maria Kratchanova Christo Kratchanov |
| author_facet | Anton Slavov Vasil Karagyozov Petko Denev Maria Kratchanova Christo Kratchanov |
| author_sort | Anton Slavov |
| collection | DOAJ |
| description | Pressed juices and water extracts from untreated, microwave pretreated, and thermally treated red beet were obtained. The highest total betalain content - 606.34 mg/100 g dry matter (DM) was found in pressed juice obtained after microwave pretreatment. The individual betalains in the pressed juice from untreated red beet were tentatively determined by HPLC. The most abundant betalain pigments were betanin (312.47 mg/100 g DM), vulgaxanthin I (104.08 mg/100 g DM), and isobetanin (71.28 mg/100 g DM). The antioxidant activity of the pressed juices and extracts was determined. The highest antioxidant activity - 10832.4 µmol ТЕ/l was found in the pressed juice obtained from microwave pretreated red beet. The possibility of obtaining mixed fruit-vegetable juices on the basis of red beet juice was investigated. Different variants of mixed beverages using chokeberry, blackberry, blueberry, and black currant were obtained in which the concentration of the red beet pressed juice was 25, 50, and 75%. Their polyphenol contents and antioxidant activity were determined. The highest antioxidant activity revealed mixed pressed juice from red beet and chokeberry. |
| first_indexed | 2024-04-10T08:33:56Z |
| format | Article |
| id | doaj.art-963a6ccad78743d186558985c7a9b102 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:33:56Z |
| publishDate | 2013-04-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-963a6ccad78743d186558985c7a9b1022023-02-23T03:27:59ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172013-04-0131213914710.17221/61/2012-CJFScjf-201302-0006Antioxidant activity of red beet juices obtained after microwave and thermal pretreatmentsAnton Slavov0Vasil Karagyozov1Petko DenevMaria KratchanovaChristo KratchanovDepartment of Organic Cchemistry andDepartment of Canning Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria,Pressed juices and water extracts from untreated, microwave pretreated, and thermally treated red beet were obtained. The highest total betalain content - 606.34 mg/100 g dry matter (DM) was found in pressed juice obtained after microwave pretreatment. The individual betalains in the pressed juice from untreated red beet were tentatively determined by HPLC. The most abundant betalain pigments were betanin (312.47 mg/100 g DM), vulgaxanthin I (104.08 mg/100 g DM), and isobetanin (71.28 mg/100 g DM). The antioxidant activity of the pressed juices and extracts was determined. The highest antioxidant activity - 10832.4 µmol ТЕ/l was found in the pressed juice obtained from microwave pretreated red beet. The possibility of obtaining mixed fruit-vegetable juices on the basis of red beet juice was investigated. Different variants of mixed beverages using chokeberry, blackberry, blueberry, and black currant were obtained in which the concentration of the red beet pressed juice was 25, 50, and 75%. Their polyphenol contents and antioxidant activity were determined. The highest antioxidant activity revealed mixed pressed juice from red beet and chokeberry.https://cjfs.agriculturejournals.cz/artkey/cjf-201302-0006_antioxidant-activity-of-red-beet-juices-obtained-after-microwave-and-thermal-pretreatments.phpbetalainsbeta vulgaris l.orachoracfruit-vegetable juices |
| spellingShingle | Anton Slavov Vasil Karagyozov Petko Denev Maria Kratchanova Christo Kratchanov Antioxidant activity of red beet juices obtained after microwave and thermal pretreatments Czech Journal of Food Sciences betalains beta vulgaris l. orac horac fruit-vegetable juices |
| title | Antioxidant activity of red beet juices obtained after microwave and thermal pretreatments |
| title_full | Antioxidant activity of red beet juices obtained after microwave and thermal pretreatments |
| title_fullStr | Antioxidant activity of red beet juices obtained after microwave and thermal pretreatments |
| title_full_unstemmed | Antioxidant activity of red beet juices obtained after microwave and thermal pretreatments |
| title_short | Antioxidant activity of red beet juices obtained after microwave and thermal pretreatments |
| title_sort | antioxidant activity of red beet juices obtained after microwave and thermal pretreatments |
| topic | betalains beta vulgaris l. orac horac fruit-vegetable juices |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201302-0006_antioxidant-activity-of-red-beet-juices-obtained-after-microwave-and-thermal-pretreatments.php |
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