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. 2016 Feb 29;25(1):79–84. doi: 10.1007/s10068-016-0011-0

Comparison of total antioxidant potential, and total phenolic, nitrate, sugar, and organic acid contents in beetroot juice, chips, powder, and cooked beetroot

Julia Vasconcellos 1, Carlos Conte-Junior 2, Davi Silva 1, Anna Paola Pierucci 3, Vania Paschoalin 1, Thiago Silveira Alvares 4,✉
PMCID: PMC6049374  PMID: 30263239

Abstract

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.

Keywords: vegetable, antioxidant, beetroot, drying method

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