Table 1.

Betalain content (mg/kg) of thermally treated beetroot juice (BJ), beetroot puree (BP) and whole beetroot (WB)

Sample	Treatment (min)	Betacyanins (mg/kg)	Betaxanthins (mg/kg)	Total betalains (mg/kg)
BJ	10	543.6 ± 5.3a	292.8 ± 8.2a	836.3 ± 8.5a
	20	416.2 ± 7.7b	232.4 ± 8.8b	648.6 ± 9.2b
	30	350.5 ± 7.3c	196.8 ± 3.1c	547.2 ± 5.2c
	40	219.3 ± 0.5d	120.2 ± 3.5d	339.5 ± 4.0d
	50	145.0 ± 0.7e	84.1 ± 2.2e	229.1 ± 2.6e
	60	88.0 ± 0.9f	59.8 ± 4.4f	147.8 ± 5.3f
BP	10	529.7 ± 9.1a	339.1 ± 6.9a	868.8 ± 15.4a
	20	428.7 ± 4.8b	230.8 ± 9.2b	659.5 ± 11.3b
	30	350.3 ± 4.3c	182.5 ± 2.8c	532.8 ± 4.8c
	40	228.8 ± 5.0d	147.9 ± 4.9d	376.7 ± 9.7d
	50	174.3 ± 3.7e	133.3 ± 3.5e	307.6 ± 7.1e
	60	138.2 ± 7.2f	136.2 ± 9.2e	274.4 ± 16.3f
WB	10	419.8 ± 5.5a	263.3 ± 4.7a	683.1 ± 3.3a
	20	403.3 ± 3.2b	210.2 ± 2.8b	613.5 ± 5.9b
	30	261.0 ± 5.3c	157.3 ± 1.9c	418.3 ± 7.1c
	40	203.8 ± 6.2d	128.0 ± 3.4d	331.8 ± 9.4d
	50	125.1 ± 8.1e	95.3 ± 6.5e	220.4 ± 14.5e
	60	102.7 ± 7.9f	75.8 ± 2.7f	178.5 ± 10.5f

Values are expressed as mean ± SD (n = 3). Different letters indicate significant differences between treatments for each sample