Effect of processing on antioxidant potential and total phenolics content in beet (Beta vulgaris L.)

Food Science and Technology (Campinas)

Dorivaldo Da Silva Raupp²  Eliseu Rodrigues¹  Ismael Ivan Rockenbach¹  Aline Carbonar²  Priscilla Faber De Campos²  Aurélio Vinicius Borsato¹  Roseane Fett¹ 

[1] ,Universidade Estadual de Ponta Grossa Departamento de Engenharia de Alimentos Ponta Grossa PR ,Brasil

关键词: Beta vulgaris;    beet;    antioxidant activity;    phenolic compounds;    Beta vulgaris;    beterraba;    atividade antioxidante;    compostos fenólicos;   

DOI  :  10.1590/S0101-20612011000300021

来源: SciELO

【 摘 要 】

The antioxidant capacity of beet is associated with non-nutritive constituents, such as phenolic compounds. The purpose of this research was to evaluate the effect of two different heat-processing techniques (drying and canned) on the antioxidant potential (ABTS) and phenolics content of beets. A forced air circulation dehydrator was used for the drying. Drying at high temperatures (100 + 90 °C/5.6 hours; 90 °C/6 hours) increased the antioxidant potential of the processed products while mild drying conditions decreased it (80 °C/6 hours; 100 + 70 °C/6 hours) or had no effect on it (70 °C/7 hours; 100 + 80 °C/6 hours). For the canned products, the antioxidant potential did not differ according to the pH (4.2 to 3.8) for any of the four acids tested. Some processing methods influenced the antioxidant potential of the processed products, and this was also dependent on changes in the total phenolics content.

【 授权许可】

CC BY   
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