RELATIONSHIP BETWEEN ANTIOXIDANT CAPACITY OF RED BEET JUICE AND CONTENTS OF ITS BETALAIN PIGMENTS
J. Czapski, Katarzyna Mikołajczyk, Mariusz Kaczmarek
Polish Journal of Food and Nutrition Sciences
Abstract
Juices extracted from red beet roots were analysed in the study. They were produced from 7 different batches of cv. Czerwona Kula from the harvest of 2002 and 11 different cultivars cultivated under identical conditions in 2005. Contents of red and yellow pigments as well as antioxidant capacity were determined in juices. A very wide variation was observed in antioxidant capacity (10.2–21.7 µmol Trolox/mL) and contents of red pigments (0.57– –1.63 mg/mL) and yellow pigments (0.31–0.95 mg/mL). In comparison to other vegetables, the antioxidant capacity of beets was very high. A highly significant correlation was demonstrated between antioxidant capacity and contents of red pigments, whereas a remarkably less tangible relationship was found between antioxidant capacity and contents of yellow pigments. This indicates that primarily red betanin is responsible for the antioxidant capacity of red beets.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
red beet juice has a high antioxidant capacity
“In comparison to other vegetables, the antioxidant capacity of beets was very high.”
red betanin is responsible for antioxidant capacity of red beets
“A highly significant correlation was demonstrated between antioxidant capacity and contents of red pigments, whereas a remarkably less tangible relationship was found between antioxidant capacity and ...”
yellow pigments have a less tangible relationship with antioxidant capacity
“A highly significant correlation was demonstrated between antioxidant capacity and contents of red pigments, whereas a remarkably less tangible relationship was found between antioxidant capacity and ...”