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 |
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
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
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).
REFERENCES (39)
1.
Bach, V., Mikkelsen, L., Kidmose, U., Edelenbos, M. (2015). Culinary preparation of beetroot (Beta vulgaris L.): The impact on sensory quality and appropriateness. Journal of the Science of Food and Agriculture, 95, 1852-1859.
2.
Belhadj Slimen, I., Najar, T., Abderrabba, M. (2017). Chemical and antioxidant properties of betalains. Journal of Agricultural and Food Chemistry, 65(4), 675-689.
3.
Celli, G.B., Brooks, M.S.-L. (2017). Impact of extraction and processing conditions on betalains and comparison of properties with anthocyanins – A current review. Food Research International, 100, 501-509.
4.
Chandran, J., Nisha, P., Singhal, R.S., Pandit, A.B. (2014). Degradation of colour in beetroot (Beta vulgaris L.): a kinetics study. Journal of Food Science and Technology, 51, 2678-2684.
5.
Chau, C., Chen, C., Lee, M. (2004). Comparison of the characteristics, functional properties, and in vitro hypoglycemic effects of various carrot insoluble fiber-rich fractions. LWT - Food Science and Technology, 37, 155-160.
6.
Chhikara, N., Kushwaha, K., Sharma, P., Gat, Y., Panghal, A. (2019). Bioactive compounds of beetroot and utilization in food processing industry: A critical review. Food Chemistry, 272, 192-200.
7.
Gengatharan, A., Dykes, G.A., Choo, W.S. (2015). Betalains: Natural plant pigment with potential application in functional foods. LWT - Food Science and Technology, 64, 645-649.
8.
Gokhale, S.V., Lele, S.S. (2011). Dehydration of red beet root (Beta vulgaris) by hot air drying: process optimization and mathematical modelling. Food Science and Biotechnology, 20(4), 955-964.
9.
Guldiken, B., Toydemir, G., Memis, K.N., Okur, S., Boyacioglu, D., Capanoglu, E. (2016). Home-processed red beetroot (Beta vulgaris L.) products: changes in antioxidant properties and bioaccessibility. International Journal of Molecular Sciences, 17, art. no. 858.
10.
Güneşer, O. (2016). Pigment and color stability of beetroot betalains in cow milk during thermal treatment. Food Chemistry, 196, 220-227.
11.
Hamouz, K., Lachman, J., Dvorak, P., Juzl, M., Pivec, V. (2006). The effect of site conditions, variety and fertilization on the content of polyphenols in potato tubers. Plant Soil and Environment, 52, 407-412.
12.
Herbach, K.M., Stintzing, F.C., Carle, R. (2004). Impact of thermal treatment on color and pigment pattern of red beet (Beta vulgaris L.) preparation. Food and Chemical Toxicology, 69, 491-498.
13.
Kazimierczak, R., Hallmann, E., Lipowski, J., Drela, N., Kowalik, A., Püssa, T., Matt, D., Luik, A., Gozdowski, D., Rembiałkowska, E. (2014). Beetroot (Beta vulgaris L.) and naturally fermented beetroot juices from organic and conventional production: Metabolomics, antioxidant levels and anticancer activity. Journal of the Science of Food and Agriculture, 94(13), 2618-2629.
14.
Kedare, S.B., Singh, R.P. (2011). Genesis and development of DPPH method of antioxidant assay. Journal of Food Science and Technology, 48, 412–422.
15.
Kohajdová, Z., Karovičová, J., Kuchtová, V., Lauková, M. (2018). Utilisation of beetroot powder for bakery applications. Chemical Papers, 72, 1507-1515.
16.
Kowalski, S.J., Szadzinska, J. (2014). Kinetic and quality aspect of beetroots dried in non-stationary conditions. Drying Technology, 32, 1310-1318.
17.
Kujala, T.S., Vienola, M.S., Klika, K.D., Lopocen, J.M., Pihlaja, K. (2002). Betalain and phenolic compositions of four beetroot (Beta vulgaris) cultivars. European Food Research and Technology, 214(6), 505-510.
18.
Lee E.J., An, D., Nguyen, C.T., Patil, B.S., Kim, J., Yoo, K.S. (2014). Betalain and betaine coposition of greenhouse- or field-produced beetroot (Beta vulgaris L.) and inhibition of HepG2 cell proliferation. Journal of Agricultural and Food Chemistry, 62(6), 1324-13331.
19.
Menon, L., Majundar, S.D., Ravi, U. (2015). Development and analysis of composite flour bread. Journal of Food Science and Technology, 52, 4156-4165.
20.
Naveena, N., Vishnuvardhana, R., Bhaskarachary, K. (2016). Effect of boiling and juicing on the content of polyphenols, in vitro bioaccessibility and antioxidant activity of commonly consumed vegetables and fruits. The Indian Journal of Nutrition and Dietetics, 53(4), art. no. 365.
21.
Ninfali, P., Donato, A. (2013). Nutritional and functional potential of Beta vulgaris cicla and rubra. Fitoterapia, 89, 188-199.
22.
Nistor, O-V., Seremet Ceclu, L., Andronoiu, D.G. Rudi, L., Botez, E. (2017). Influence of different drying methods on the physicochemical properties of red beetroot (Beta vulgaris L. var. Cylindra). Food Chemistry, 236, 59-67.
23.
Porto Dalla Costa, A., Hermes, V.S., de Oliveira Rios, Flôres, S.H. (2017). Minimally processed beetroot waste as an alternative source to obtain functional ingredients. Journal of Food Science and Technology, 54(7), 2050-2058.
24.
Raikos, V., McDonagh, A., Ranawana, V., Duthie, G. (2016). Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes. Food Science and Human Wellness, 5(4), 191-198.
25.
Ranawana, V., Campbell, F., Bestwick, C., Nicol, P., Milne, L., Duthie, G., Raikos, V. (2016). Breads fortified with freeze-dried vegetables: quality and nutritional attributes: Part II: Breads not containing oil as an ingredient. Foods, 5(4), art. no. 62.
26.
Ravichandran, K., Ahmed, A.R., Knorr, D., Smetanka, I. (2012). The effect of different processing methods on phenolic acid content and antioxidant activity of red beet. Food Research International, 48(1), 16-20.
27.
Ravichandran, K., Saw, N.M.M.T., Mohdaly, A.A.A., Gabr, A.M.M., Kastell, A., Riedel, H., Cai, Z., Knorr, D., Smetanka, I. (2013). Impact of processing of red beet on betalain content and antioxidant activity. Food Research International, 50(2), 670-675.
28.
Sawicki, T., Bączek, N., Wiczkowski, W. (2016). Betalain profile, content and antioxidant capacity of red beetroot dependent on the genotype and root part. Journal of Functional Foods, 27, 249-261.
29.
Sawicki, T., Wiczkowski, W. (2018). The effects of boiling and fermentation on betalain profiles and antioxidant capacities of red beetroot products. Food Chemistry, 259, 292-303.
30.
Şengül, M., Yildiz, H., Kavaz, A. (2014). The effect of cooking on total polyphenolic content and antioxidant activity of selected vegetables. International Journal of Food Properties, 17(3), 481-490.
31.
Slatnar, A., Stampar, F., Vebaric, R., Jakopic, J. (2015). HPLC-MSn identification of betalains profile of different beetroot (Beta vulgaris L. ssp vulgaris) parts and cultivars. Journal of Food Science, 80(9), C1952-C1958.
32.
Sorour, H., El-Mesery, H. (2014). Effect of microwave and infrared radiation on drying of onion slices. International Journal of Applied Engineering Research, 2, 119-130.
33.
Sucu, C., Turp, G.Y., (2018). The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative. Meat Science, 140, 158-166.
34.
Šulc, M., Lachman, J., Hamouz, K., Orsák, M., Dvořák, P., Horáčková, V. (2007). Selection and evaluation of methods for determination of antioxidant activity of purple- and red-fleshed potato varieties. Chemické Listy, 101, 584-591.
35.
Szopińska, A.A., Gaweda, M. (2013). Comparison of yield and quality of red beet roots cultivated using conventional, integrated and organic method. Journal of Horticultural Research, 21(1), 107-114.
36.
Vasconcellos, J., Conte-Junior, C., Silva, D., Pierucci, A.P., Paschoalin, V., Alvares, T.S. (2016). Comparison of total antioxidant potential, and total phenolic, nitrate, sugar, and organic acid contents in beetroot juice, chips, powder and cooked beetroot. Food Science and Biotechnology, 25(1), 79-84.
37.
Velíšek, J. (2014). The Chemistry of Food (1st edition). John Wiley & Sons, , Chichester, West Soussex, United Kingdom, p. 1124.
38.
Wen, T.N., Prasad, K.N., Yang, B., Ismail, A. (2010). Bioactive substance contents and antioxidant capacity of raw and blanched vegetables. Innovative Food Science & Emerging Technologies, 11(3), 464–469.
39.
Wruss, J., Waldenberger, G., Huemer, S., Uygun, P., Lanzerstorfer, P., Müller, U., Höglinger, O., Weghuber, J. (2015). Compositional characteristics of commercial beetroot products and beetroot juice prepared from seven beetroot varieties grown in Upper Austria. Journal of Food Composition and Analysis, 42, 46-55.
RELATED ARTICLE
