Effect of processing on antioxidant potential and total phenolics content in beet (Beta vulgaris L.)
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| Natura: | Artículo científico |
| Lingua: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2011
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| _version_ | 1876490154441441280 |
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| author | Dorivaldo da Silva RAUPP |
| author_facet | Dorivaldo da Silva RAUPP |
| contents | Effect of processing on antioxidant potential and total phenolics content in beet (Beta vulgaris L.) Dorivaldo da Silva RAUPP Eliseu RODRIGUES Ismael Ivan ROCKENBACH Aline CARBONAR Priscilla Faber de CAMPOS Aurélio Vinicius BORSATO Roseane FETT Agrociencias beet Beta vulgaris phenolic compounds antioxidant activity 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. 2011 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940110021 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.3 Vol.31 |
| format | Artículo científico |
| id | redalyc_395940110021 |
| institution | Redalyc |
| language | en |
| publishDate | 2011 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Effect of processing on antioxidant potential and total phenolics content in beet (Beta vulgaris L.) Dorivaldo da Silva RAUPP Agrociencias beet Beta vulgaris phenolic compounds antioxidant activity Effect of processing on antioxidant potential and total phenolics content in beet (Beta vulgaris L.) Dorivaldo da Silva RAUPP Eliseu RODRIGUES Ismael Ivan ROCKENBACH Aline CARBONAR Priscilla Faber de CAMPOS Aurélio Vinicius BORSATO Roseane FETT Agrociencias beet Beta vulgaris phenolic compounds antioxidant activity 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. 2011 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940110021 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.3 Vol.31 |
| title | Effect of processing on antioxidant potential and total phenolics content in beet (Beta vulgaris L.) |
| topic | Agrociencias beet Beta vulgaris phenolic compounds antioxidant activity |
| url | https://www.redalyc.org/articulo.oa?id=395940110021 |