Compositional characteristics of commercial beetroot products and beetroot juice prepared from seven beetroot varieties grown in Upper Austria

Jürgen Wruss, Gundula Waldenberger, Stefan Huemer, Pinar Uygun, Peter Lanzerstorfer, Ulrike Müller, Otmar Höglinger, Julian Weghuber

Research output: Contribution to journalArticlepeer-review

100 Citations (Scopus)

Abstract

Beta vulgaris L. (beetroot) contains high amounts of biologically active substances including betalains and inorganic nitrate. We determined the amounts of various compounds (minerals, betalains, oxalic acid, phenolic acids, and sugars) in juice prepared from seven different beetroot varieties cultivated in Upper Austria. Large differences were found between the varieties for some substances (such as nitrate), whereas others showed only minor variation (certain minerals and sugars). The total betalain content was found to range between 0.8 and 1.3. g/L fresh juice (about 60% betacyanins and 40% betaxanthins) that accounted for 70-100% of the total phenolics content. Other detected phenolics were hydroxycinnamic acids, which accounted for up to 2.6% of total phenolics. Nitrate content varied 10-fold between single varieties. Sugar composition was similar in all varieties with an average total content of about 7.7%, consisting of 95% sucrose. Only minor differences in the concentration of oxalic acid (0.3-0.5. g/L fresh juice) were found between the varieties. In addition, 16 commercial juices and four powders were analyzed for their nitrate contents, as its metabolic product nitric oxide has been reported to provide cardiovascular benefits. Large variations of the nitrate levels, ranging from 0.01 to 2.4. g/L, were found.

Original languageEnglish
Pages (from-to)46-55
Number of pages10
JournalJournal of Food Composition and Analysis
Volume42
Issue number1
DOIs
Publication statusPublished - 1 Sep 2015

Keywords

  • Antioxidant activity
  • Beetroot juice
  • Beetroot varieties
  • Beets
  • Betalain
  • Food analysis
  • Food composition
  • Nitrate
  • Oxalic acid
  • Phenolic compounds
  • Sucrose

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