Chemical Composition of Selected Beetroot Juices in Relation to Beetroot Production System and Processing Technology
Market offer of vegetable juices in Europe is growing, and the vegetable species and processing technologies used become more diversified resulting in a large range of juice types. At the same time consumers look for natural and safe products with pro-health properties. The aim of this study was to...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2016-12-01
|
| Series: | Notulae Botanicae Horti Agrobotanici Cluj-Napoca |
| Online Access: | http://www.notulaebotanicae.ro/index.php/nbha/article/view/10372 |
| _version_ | 1818462085563023360 |
|---|---|
| author | Renata KAZIMIERCZAK Agata SIŁAKIEWICZ Ewelina HALLMANN Dominika ŚREDNICKA-TOBER Ewa REMBIAŁKOWSKA |
| author_facet | Renata KAZIMIERCZAK Agata SIŁAKIEWICZ Ewelina HALLMANN Dominika ŚREDNICKA-TOBER Ewa REMBIAŁKOWSKA |
| author_sort | Renata KAZIMIERCZAK |
| collection | DOAJ |
| description | Market offer of vegetable juices in Europe is growing, and the vegetable species and processing technologies used become more diversified resulting in a large range of juice types. At the same time consumers look for natural and safe products with pro-health properties. The aim of this study was to evaluate the nutritional composition of selected juices based on beetroots coming from different agricultural systems and processed according to different technologies. Research material consisted of conventional and organic juices marketed in Poland, in that pure pressed juices, fermented juice and juices from concentrate, pure and combined with apple or lemon juice. The concentration of vitamin C, organic acids, total and reducing sugars, phenolic acids, flavonoids and betalains has been determined in the juices. All beetroot juices were abundant in betalains, with higher concentrations of these compounds found in pure beetroot juices when compared to juices combined with apple or lemon. Highest concentration of betanin-3-O-glucoside was found in pure conventional juice from concentrate, while highest betanidin content was found in pure organic fermented juice. Highest vitamin C contents were found in pressed organic juices combined with apple and lemon. All juices were abundant in polyphenols, mainly phenolic acids, with highest concentrations of these antioxidants found in conventional pure pressed juice. The study shows that beetroot juices, independently on the beetroot processing technology and agricultural production system, are very valuable products due to the presence of numerous bioactive compounds, especially betalains, in their composition. Therefore beetroot juice consumption should be promoted among consumers. |
| first_indexed | 2024-12-14T23:56:26Z |
| format | Article |
| id | doaj.art-f4b161f4ee764d35a5580f6562bab0c6 |
| institution | Directory Open Access Journal |
| issn | 0255-965X 1842-4309 |
| language | English |
| last_indexed | 2024-12-14T23:56:26Z |
| publishDate | 2016-12-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Notulae Botanicae Horti Agrobotanici Cluj-Napoca |
| spelling | doaj.art-f4b161f4ee764d35a5580f6562bab0c62022-12-21T22:43:06ZengAcademicPresNotulae Botanicae Horti Agrobotanici Cluj-Napoca0255-965X1842-43092016-12-0144249149810.15835/nbha44210372Chemical Composition of Selected Beetroot Juices in Relation to Beetroot Production System and Processing TechnologyRenata KAZIMIERCZAK0Agata SIŁAKIEWICZ1Ewelina HALLMANN2Dominika ŚREDNICKA-TOBER3Ewa REMBIAŁKOWSKA4Warsaw University of Life Sciences WULS - SGGW, Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food and Commodities, 159c Nowoursynowska Street, 02-776 Warsaw, PolandWarsaw University of Life Sciences WULS - SGGW, Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food and Commodities, 159c Nowoursynowska Street, 02-776 Warsaw, PolandWarsaw University of Life Sciences WULS - SGGW, Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food and Commodities, 159c Nowoursynowska Street, 02-776 Warsaw, PolandWarsaw University of Life Sciences WULS - SGGW, Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food and Commodities, 159c Nowoursynowska Street, 02-776 Warsaw, PolandWarsaw University of Life Sciences WULS - SGGW, Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food and Commodities, 159c Nowoursynowska Street, 02-776 Warsaw, PolandMarket offer of vegetable juices in Europe is growing, and the vegetable species and processing technologies used become more diversified resulting in a large range of juice types. At the same time consumers look for natural and safe products with pro-health properties. The aim of this study was to evaluate the nutritional composition of selected juices based on beetroots coming from different agricultural systems and processed according to different technologies. Research material consisted of conventional and organic juices marketed in Poland, in that pure pressed juices, fermented juice and juices from concentrate, pure and combined with apple or lemon juice. The concentration of vitamin C, organic acids, total and reducing sugars, phenolic acids, flavonoids and betalains has been determined in the juices. All beetroot juices were abundant in betalains, with higher concentrations of these compounds found in pure beetroot juices when compared to juices combined with apple or lemon. Highest concentration of betanin-3-O-glucoside was found in pure conventional juice from concentrate, while highest betanidin content was found in pure organic fermented juice. Highest vitamin C contents were found in pressed organic juices combined with apple and lemon. All juices were abundant in polyphenols, mainly phenolic acids, with highest concentrations of these antioxidants found in conventional pure pressed juice. The study shows that beetroot juices, independently on the beetroot processing technology and agricultural production system, are very valuable products due to the presence of numerous bioactive compounds, especially betalains, in their composition. Therefore beetroot juice consumption should be promoted among consumers.http://www.notulaebotanicae.ro/index.php/nbha/article/view/10372 |
| spellingShingle | Renata KAZIMIERCZAK Agata SIŁAKIEWICZ Ewelina HALLMANN Dominika ŚREDNICKA-TOBER Ewa REMBIAŁKOWSKA Chemical Composition of Selected Beetroot Juices in Relation to Beetroot Production System and Processing Technology Notulae Botanicae Horti Agrobotanici Cluj-Napoca |
| title | Chemical Composition of Selected Beetroot Juices in Relation to Beetroot Production System and Processing Technology |
| title_full | Chemical Composition of Selected Beetroot Juices in Relation to Beetroot Production System and Processing Technology |
| title_fullStr | Chemical Composition of Selected Beetroot Juices in Relation to Beetroot Production System and Processing Technology |
| title_full_unstemmed | Chemical Composition of Selected Beetroot Juices in Relation to Beetroot Production System and Processing Technology |
| title_short | Chemical Composition of Selected Beetroot Juices in Relation to Beetroot Production System and Processing Technology |
| title_sort | chemical composition of selected beetroot juices in relation to beetroot production system and processing technology |
| url | http://www.notulaebotanicae.ro/index.php/nbha/article/view/10372 |
| work_keys_str_mv | AT renatakazimierczak chemicalcompositionofselectedbeetrootjuicesinrelationtobeetrootproductionsystemandprocessingtechnology AT agatasiłakiewicz chemicalcompositionofselectedbeetrootjuicesinrelationtobeetrootproductionsystemandprocessingtechnology AT ewelinahallmann chemicalcompositionofselectedbeetrootjuicesinrelationtobeetrootproductionsystemandprocessingtechnology AT dominikasrednickatober chemicalcompositionofselectedbeetrootjuicesinrelationtobeetrootproductionsystemandprocessingtechnology AT ewarembiałkowska chemicalcompositionofselectedbeetrootjuicesinrelationtobeetrootproductionsystemandprocessingtechnology |