Asian Journal of Dairy and Food Research, volume 38 issue 3 (september 2019) : 252-256

Physicochemical and Bioactive Compounds in Carrot and Beetroot Juice

Simran Arora, Saleem Siddiqui, Rakesh Gehlot
1<div style="text-align: justify;">ICAR-Central Institute of Post-Harvest&nbsp; Engineering&nbsp; &amp; Technology, Ludhiana-141004, Punjab&nbsp;</div>
Cite article:- Arora Simran, Siddiqui Saleem, Gehlot Rakesh (2019). Physicochemical and Bioactive Compounds in Carrot and Beetroot Juice. Asian Journal of Dairy and Food Research. 38(3): 252-256. doi: 10.18805/ajdfr.DR-1363.
Carrot and beetroot are mostly used for salad and juice purpose. To know the physicochemical and bioactive composition of the locally grown carrot and beetroot, the present investigation was carried out. Physicochemical and bioactive compound like total soluble solids, total sugars, reducing sugars, titrable acidity, pH, ascorbic acid, total antioxidant activity, anthocyanins, betanin, total phenols and total carotenoids were determined from fresh carrot and beetroot juices. The results showed that fresh red carrot juice contained high amount of β-carotenoids (4.59 mg/100 ml) content. Freshly extracted beetroot juice contained 62.20% DPPH scavenging antioxidant activity, 990.7 mg/100 ml total phenols, 790 mg/l anthocyanins, 520.3 mg/l betanins. The results suggest that carrot and beetroot juices are rich source of nutrients and bioactive compounds thus can be used for value addition in food formulations.
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