RELATIONSHIP BETWEEN ANTIOXIDANT CAPACITY OF RED BEET JUICE AND CONTENTS OF ITS BETALAIN PIGMENTS

Juices extracted from red beet roots were analysed in the study. They were produced from 7 different batches of cv. Czerwona Kula from the harvest of 2002 and 11 different cultivars cultivated under identical conditions in 2005. Contents of red and yellow pigments as well as antioxidant capacity were determined in juices. A very wide variation was observed in antioxidant capacity (10.2–21.7 μmole Trolox/mL) and contents of red pigments (0.57–1.63 mg/mL) and yellow pigments (0.31–0.95 mg/mL). In comparison to other vegetables, the antioxidant capacity of beets was very high. A highly significant correlation was demonstrated between antioxidant capacity and contents of red pigments, whereas a remarkably less tangible relationship was found between antioxidant capacity and contents of yellow pigments. This indicates that primarily red betanin is responsible for the antioxidant capacity of red beets.

Submit your paper

News

Instructions for Authors

Archive

Send by email

Osmotic Dehydration of Orange Fruits in Sucrose and Prickly Pear Molasses Solutions: Mass Transfer and Quality of Dehydrated Products

Antioxidant Properties, Texture and Sensory Quality of Sliced Bread Enriched with Leaf Powder from Mango (Mangifera indica)

Gomphrenin-Based Decarboxylated and Acylated Pigments from Basella alba L. Fruit Extracts Impair Survival of Colorectal Cancer Cells but Not Normal Cells – In Vitro Study

Sea Fennel (Crithmum maritimum L.) Flowers as an Emerging Source of Bioactive Compounds

High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality

Indexes

Keywords index

Topics index

Authors index

eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.