Comparison of total antioxidant potential, and total phenolic, nitrate, sugar, and organic acid contents in beetroot juice, chips, powder, and cooked beetroot
Open accessAbstract
Beetroot is a vegetable rich in nitrate (NO 3 -), antioxidants and phenolic compounds that are related to improvements in cardiovascular function and exercise performance. However, it is unknown if convenient forms of beetroot administration provide different amounts of these nutrients. The total antioxidant potential (TAP), total phenolic (TPC), sugar, organic acid, and NO 3 - contents of beetroot juice (BJ), chips (BC), powder (BP), and cooked beetroot (CB) were compared. Significant (p<0.01) differences in chemical compositions and functional properties were found between beetroot formulations. Higher amounts of TAP and organic acids were observed in BC and BP, compared with the other formulations. BJ exhibited the highest contents of total sugars, TPC, and NO 3 -. All beetroot formulations were suitable and advantageous based on taste preferences and convenience for consumers and for nutrient amounts required to meet dietary recommendations.
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Strawberry and red beetroot are a good source for ash and fiber contents.
“Strawberry and red beetroot are a good source for ash and fiber contents”
From Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds (2021) · cites this paper as [29]
The chemical composition of 100 g of red beetroot contains 87% moisture, 4.3% ash, 17% dietary fiber, and 24.95% total sugar.
“Besides, the chemical composition of 100 g of red beetroot contains 87% moisture, 4.3% ash, dietary fiber 17%, and 24.95% total sugar [29,30].”
From Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds (2021) · cites this paper as [29]
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Bioactive compounds of beetroot and utilization in food processing industry: A critical review
Chhikara, N., Kushwaha, K., Sharma, P., Gat, Y., & Panghal, A. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2018.08.022 · Cited by 488 · see citing works
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Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds
Ali, M. R., Mohamed, R. M., & Abedelmaksoud, T. G. (2021) · Food systems · doi:10.21323/2618-9771-2021-4-1-82-88 · Cited by 44 · see citing works
- Authors
- Vasconcellos, J., Conte-Junior, C., Silva, D., Pierucci, A. P., Paschoalin, V., & Alvares, T. S.
- Affiliations
- Universidade Federal do Rio de Janeiro (BR)
- Venue
- Food Science and Biotechnology
- Published
- 2016-02
- Volume
- 25
- Issue
- 1
- Pages
- 79-84
- ISSN
- 1226-7708 (ISSN-L)
- 2092-6456
- PMC
- PMC6049374
- OpenAlex
- W2362501837
- Cited by
- 86
- References
- 5
- Citations by year
- 2026: 4 · 2025: 8 · 2024: 16 · 2023: 7 · 2022: 13 · 2021: 11 · 2020: 15 · 2019: 6 · 2018: 2 · 2017: 4
- FWCI
- 4.51
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Food Science and Biotechnology (publishedVersion)
- Europe PMC (PubMed Central) (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Conselho Nacional de Desenvolvimento Científico e Tecnológico (2014‐0, 442977/2014-0)
- Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro (E-26/, E-26/111)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Botanical Research and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Health Sciences › Nursing › Nutrition and Dietetics › Food Science and Nutritional Studies
- Keywords
- beetroot, beetroot juice, beetroot powder, total phenolic content, nitrate, sugar content, organic acids, functional foods, nutrient retention, food processing
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