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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

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F20%3A43901599" target="_blank" >RIV/60076658:12220/20:43901599 - isvavai.cz</a>

  • Alternative codes found

    RIV/60076658:12520/20:43901599 RIV/00027022:_____/21:1108

  • Result on the web

    <a href="https://doi.org/10.31883/pjfns/128613" target="_blank" >https://doi.org/10.31883/pjfns/128613</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.31883/pjfns/128613" target="_blank" >10.31883/pjfns/128613</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    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

  • Original language description

    Powders prepared from freeze-dried roots of six beetroot (Beta vulgaris L.) cultivars with red (cv. D&apos;Egypte, Karkulka, Betina, Alexis), yellow (cv. Burpee&apos;s Golden) or red-white (cv. Chioggia) colour of root flesh were evaluated before and after boiling treatment (20 min, 100 degrees 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&apos;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.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    40101 - Agriculture

Result continuities

  • Project

    Result was created during the realization of more than one project. More information in the Projects tab.

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Others

  • Publication year

    2020

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Polish Journal of Food and Nutrition Sciences

  • ISSN

    1230-0322

  • e-ISSN

  • Volume of the periodical

    70

  • Issue of the periodical within the volume

    4

  • Country of publishing house

    PL - POLAND

  • Number of pages

    9

  • Pages from-to

    377-385

  • UT code for WoS article

    000598990200005

  • EID of the result in the Scopus database

    2-s2.0-85099494797