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ORIGINAL ARTICLE
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
1
Faculty of Agriculture, Department of Plant Production, University of South Bohemia, Na Sádkách 1780, 370 05, České Budějovice, Czech Republic
2
Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, University of South Bohemia, Na Sádkách 1780, 370 05, České Budějovice, Czech Republic
3
Faculty of Agriculture, Department of Food Biotechnology and Agricultural Products Quality, University of South Bohemia, Na Sádkách 1780, 370 05, České Budějovice, Czech Republic
4
Food Research Institute, Radiová 1285/7, 102 00, Prague, Czech Republic
Submission date: 2020-07-01
Final revision date: 2020-10-15
Acceptance date: 2020-10-19
Online publication date: 2020-12-09
Publication date: 2020-12-09
Corresponding author
Veronika Bártová
Faculty of Agriculture, Department of Plant Production, University of South Bohemia, Na Sádkách 1780, 370 05, České Budějovice, Czech Republic
Faculty of Agriculture, Department of Plant Production, University of South Bohemia, Na Sádkách 1780, 370 05, České Budějovice, Czech Republic
Pol. J. Food Nutr. Sci. 2020;70(4):377–385
KEYWORDS
TOPICS
ABSTRACT
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 and fat holding capacity (WHC and FHC), colour, contents of betalains and total phenolics (TPCs), and antioxidant activity were all significantly affected by cultivar as well as powder thermal treatment. WHC increased after boiling of the powder and varied between cultivars from 2.14 g/g (cv. D'Egypte) to 2.59 g/g (cv. Chioggia). The highest FHC of 1.22 g/g was observed in cv. Betina. Colour stability was optimal in the cultivars with red root flesh; with their lightness decrease between 6 and 10%. This corresponded with betalain content that was the highest in red cv. Betina; for which the values before and after boiling were 18.10 and 15.04 mg/g DM, respectively. Cultivar Betina significantly exceeded the other cultivars also in TPCs and antioxidant activity. The TPCs values of this cultivar were 3.73 and 3.32 mg gallic acid equivalents/g DM in the unboiled and boiled variant, respectively. Antioxidant activity of Betina powder before and after boiling was 11.13 and 11.69 mg ascorbic acid equivalents/g DM, respectively. The results indicated the significance of beetroot cultivar selection for thermal processing. Beetroots with red flesh significantly exceeded yellow and red-white cultivars in all the evaluated characteristics.
FUNDING
The present work was supported by the Grant Agency of the University of South Bohemia in České Budějovice, project GAJU 027/2019/Z and by the Ministry of Agriculture of the Czech Republic, project NAZV QJ1610324. Jan Mráz and Zuzana Linhartová were financially supported by the Ministry of Education, Youth and Sports of the Czech Republic - project CENAKVA (LM2018099), CENAKVA Center Development (CZ.1.05/2.1.00/19.0380), and Biodiversity (CZ.02.1.01/0.0/0.0/16_025/0007370).
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CITATIONS (4):
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