EFFECT OF PROCESSING ON VITAMIN C CONTENT, TOTAL PHENOLS AND ANTIOXIDATIVE ACTIVITY OF ORGANICALLY GROWN RED BEETROOT (BETA VULGARIS SSP. RUBRA)
Abstract
The demand for organic food is rising since consumers want food from reliable, highest quality sources originating from the environment, undisturbed by cultivation and processing. It is necessary to determine to what extent there is a scientific basis for the claims that organic food is of high quality. In this study, beetroot from an organic production system originating from 6 certified organic food producers from different geographic locations was examined. The organic beetroot samples were processed by pasteurization at 700 C and 900 C into beet juice or by drying at 550 C. The following samples were tested and compared: fresh beetroot, pasteurized beet juice and dried beetroot slices. The concentration of vitamin C, level of total phenol compounds (TPC) and antioxidative activity (TAA) in beetroot were influenced by the geographic origin and the applied processing method. The highest degradation for all analysed parameters was found in the samples treated by drying or pasteurisation at 90ºC. The lowest losses of studied phytochemical components were observed during juice pasteurisation at 700C. The correlation coefficient between TPC and TAA was high and significant (r2 = 0.966).
References
Adefegha, A. S., & Oboh, G. (2011). Cooking enhances the antioxidant properties of some tropical green leafy vegetables. African Journal of Biotechnology, 10(4), 632-639. https://doi.org/10.5897/AJB09.761
Bavec, M., Mlakar, S., Rozman, C., Pazek, K., & Bavec, F. (2009). Sustainable agriculture based on integrated and organic guidelines: understanding terms. The case of Slovenian development and strategy. Outlook on Agriculture, 38, 89-95. https://doi.org/10.5367/000000009787762824
Bavec, M., Turinek, M., Grobelnik, S. M., & Bavec, F. (2010). Influence of industrial and alternative farming systems on contents of sugars, organic acids, total phenolic content, and the antioxidant activity of red beet (Beta vulgaris L. ssp. vulgaris Rote Kugel). Journal of Agricultural and Food Chemistry, 58(22), 11825-11831. https://doi.org/ 10.1021/jf103085p
Bourn, D., & Prescott, J. A (2002). Comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods. Critical Reviews in Food Science and Nutrition, 42, 1-34. https://doi.org/10.1080/10408690290825439
Burt, R., Chataway J., Cotter J., Darcy-Vrillon B., Debailleul G., & Grundy A. (2009). Environmental, economic and social impacts of North America and Europe agriculture and agricultural knowledge, science and technology. In B.D. McIntyre, H.R. Herren, J. Wakhungu & R.T. Watson (Eds.), Agriculture at a Crossroads, (pp. 79-115). Washington, DC: Island Press.
Clifford T., Howatson, G., West J. D., & Stevenson, J. E. (2015). The potential benefits of red beetroot supplementation in health and disease. Nutrients, 7, 2801-2822. https://doi.org/10.3390/nu7042801
Cvijović, M., & Aćamović-Đoković, G. (2005). Praktikum iz biohemije. Agronomski fakultet, Čačak.
Domagała-Swiatkiewicz, I., & Gastoł, M. (2012). Comparative study on mineral content of organic and conventional carrot, celery and red beet juices. ACTA Scientiarum Polonorum Hortorum Cultus, 11(2), 173-183.
Fang, Z., Hu, Y., Liu, D., Chen, J., & Ye, X. (2008). Changes of phenolic acids and antioxidant activities during potherb mustard (Brassica juncea, Coss.) pickling. Food Chemistry, 108(3), 811-817. https://doi.org/10.1016/j.foodchem.2007.11.033
Georgiev, G.V., Weber, J., Kneschke, E.M., Denev, N.P., Bley, I., & Pavlov, A. T. (2010).Antioxidant activity and phenolic content of betalain extracts from Intact plants and hairy root cultures of the red beetroot Beta vulgaris cv. detroit dark red. Plant Foods for Human Nutrition, 65, 105–111. https://doi.org/10.1007/s11130-010-0156-6
Gilchrist, M., Winyard, P. G., Fulford, J., Anning, C., Shore, A. C., & Benjamin, N. (2014). Dietary nitrate supplementation improves reaction time in type 2 diabetes: Development and application of a novel nitrate-depleted beetroot juice placebo. Nitric Oxide, 40, 67–74. https://doi.org/10.1016/j.niox.2014.05.003
Gokhale, S. V., & Lele, S. S. (2011). Dehydration of red beet root (beta vulgaris) by hot air drying: process optimization and mathematical modeling. Food Science and Biotechnology, 20(4), 955-964. https://doi.org/10.1007/s10068-011-0132-4
Guldiken, B., Gamze, T., Kubra, N. M., 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, 858-871. https://doi.org/10.3390/ijms17060858
Jiokap, N. Y., Aseaku, J. N., Desmorieux, H., Degraeve, P., & Kamga, R. (2015). Okras (Abelmoschus Esculentus L. Moench) drying behaviour after undergoing blanching or combined dewatering-impregnation-soaking process (DISP)/blanching. International Journal of Science, Technology and Society, 3(5), 243-253. https://doi.org/10.11648/J.IJSTS.20150305.14
Kathiravan T., Nadanasabapathi, S., & Kumar, R. (2015). Pigments and antioxidant activity of optimized ready-to-drink (rtd) beetroot (beta vulgaris l.) - passion fruit (Passiflora edulis var. flavicarpa) juice blend. Croatian Journal of Food Science and Technology, 7(1), 9-21. https://doi.org/10.17508/CJFST.2015.7.1.01
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), 2618-29. https://doi.org/10.1002/jsfa.6722
Kugler, F., Stintzing, F., & Carle, R. (2007). Evaluation of the antioxidant capacity of betalainic fruits and vegetables. Journal of Applied Botany and Food Quality, 81, 69-76.
Lee, C-H., Wettasinghe, M., Bolling, B. W., Ji, L. L., & Parkin, K. L. (2005). Betalains, phase II enzyme-inducing components from red beetroot (Beta vulgaris L.) Extracts. Nutrition and Cancer, 53(1), 91-103. https://doi.org/10.1207/s15327914nc5301_11
Leong, Y. S., & Oey, I. (2012). Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables. Food Chemistry, 133(4), 1577-1587. https://doi.org/10.1016/j.foodchem.2012.02.052
Lewicki, P. P., Witrowa-Rajchert, D., Pomaranska-Lazuka, W., & Nowak, D. (1998). Rehydration properties of dried onion. International Journal of Food Properties, 1(3), 275-290. https://doi.org/10.1080/10942919809524583
Madrau, A., Monica, C., Piscopo, A. A., Sanguinetti, M., Del Caro, A., Poiana, M., Romeo V. F., & Piga, A. (2009). Effect of drying temperature on polyphenolic content and antioxidant activity of apricots. European Food Research and Technology, 228, 441-448. https://doi.org/10.1007/s00217-008-0951-6
Nemzer, B., Pietrzkowski, Z., Spórna, A., Stalica, P., Thresher, W., Michałowski T., & Wybraniec, S. (2011). Betalainic and nutritional profiles of pigment-enriched red beet root (Beta vulgaris L.) dried extracts. Food Chemistry, 127, 42-53. https://doi.org/10.1016/j.foodchem.2010.12.081
Ninfali, P., & Donato, A. (2013). Nutritional and functional potential of Beta vulgaris cicla and rubra. Fitoterapia, 89(1), 188-199. https://doi.org/10.1016/j.fitote.2013.06.004
Njoku, P. C., Ayuk, A. A., Okoye, C. V. (2011). Temperature effects on vitamin C content in citrus fruits. Pakistan Journal of Nutrition, 10(12), 1168-1169. https://doi.org/10.3923/pjn.2011.1168.1169
Oboh, G, & Rocha, J. B. T., (2008). Water extractable phytochemicals from Capsicum pubescens (tree pepper) inhibit lipid peroxidation induced by different pro-oxidant agents in brain: in vitro. European Food Research and Technology, 226, 707-713. https://doi.org/10.1007/s00217-007-0580-5
Paciull, M., Medina-Meza, I. G., Chiavaro, E., & Barbosa-Canovas, G. V. (2016): Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.). LWT- Food Science and Technology, 68, 98-104. https://doi.org/10.1016/j.wt.2015.12.029
Paganga, G., Miller, M., & Rice-Evan, A. C. (1999). The polyphenolic content of fruit and vegetables and their antioxidant activities. What does a serving constitute? Free Radical Research, 30, 153-162. https://doi.org/10.1080/10715769900300161
Pavlović, R., Mladenović, J., Pavlović, N., Zdravković, M., Jošić, D., & Zdravković, J. (2017): Antioxidant nutritional quality and the effect of thermal treatments on selected processing tomato lines. ACTA Scientiarum Polonorum Horticulture, 16(3), 119-128. https://doi.org/10.24326/asphc.2017.3.12
Ravichandran, K., Abdelrahman, R. A., Dietrich, K., & Smetanska, I. (2012). The effect of different processing methods on phenolic acid content and antioxidant activity of red beet. Food Research International, 48, 16-20. https://doi.org/10.1016/j.foodres.2012.01.011
Reganold, J. P.; Andrews, P. K.; Reeve, J. R.; Carpenter-Boggs, L.; Schadt, C. W., Alldredge, J. R., Ross, C. F., Davies, N. M., & Zhou, J. (2010). Fruit and soil quality of organic and conventional strawberry agroecosystems. Plos One, 5(9), e12346. https://doi.org/10.1371/journal.pone.0012346
Singleton, V. L., Orthofer, R., & Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology, 299, 152-178. https://doi.org/10.1016/S0076-6879(99)99017-1
Straus, S., Bavec, F., Turinek, M., Slatnar, A., Rozman, C., & Bavec, M. (2012). Nutritional value and economic feasibility of red beetroot (Beta vulgaris L. ssp. vulgaris Rote Kugel) from different production systems. African Journal of Agricultural Research, 7(42), 5653-5660. https://doi.org/10.5897/AJAR12.1519
Szopinska, 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. https://doi.org/10.2478/johr-2013-0015
Xu F., Li L., Huang H., Cheng H., Wang Y., & Cheng S. (2010). Antioxidant and antibacterial properties of the leaves of and stems of Premna microphyla. Journal of Medicinal Plants Research, 4(23), 2544-2550. https://doi.org/10.5897/JMPRO9.548
Zein, H., Hashish, A. S., & Ismaiel, G. H. H. (2015). The antioxidant and anticancer activities of Swiss chard and red beetroot leaves. Current Science International, 04, 491-498.