Submit

Research Article

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.

ABSTRACT

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.

REFERENCES

  1. A.O.A.C. (2005). Official Methods of Analysis. Association of Official Analytical Chemists. Washington, D.C. 16th edition.
  2. Amorium, H.V., Dougall, D.K. and Sharp, W.R. (1997). The effect of carbohydrate and nitrogen concentrations of phenol synthesis in plant scarlet rose cells grown in tissue culture. Physiologia Plantarum, 39: 91-95.
  3. Askar, A. and Treptow, H. (1993). Ascorbic acid. In: Quality assurance in tropical fruit processing. Springer Laboratory, New York, pp. 28-29.
  4. Bystricka, J., Kavalcova, P., Musilova, J., Vollmannova, A., Tomas, T.O.T.H. and Lenkova, M. (2015). Carrot (Daucus carota L. ssp. sativus (Hoffm.) Arcang.) as source of antioxidants. Actaagriculturae Slovenica, 105(2): 303-311.
  5. Clifford, T., Constantinou, C.M., Keane, K.M., West, D.J., Howatson, G. and Stevenson, E.J. (2017). The plasma bioavailability of nitrate and betanin from Beta vulgaris in humans. European Journal of Nutrition, 56(3): 1245-1254.
  6. Czapski, J., Mikołajczyk, K. and Kaczmarek, M. (2009). Relationship between antioxidant capacity of red beet juice and contents of its betalain pigments. Polish journal of food and nutrition sciences, 59(2)
  7. Dambalkar, V.S., Rudrawar, B.D and Poojari, V.R. (2016). Study of physico-chemical properties and sensory attributes of beetroot-orange RTS drink. International Journal of Science and Research, 4(10), 589-594.
  8. Dias, J.S. (2012). Major Classes of Phyto-nutraceuticals in vegetables and health benefits: A Review. Journal of Nutritional Therapeutics, 1, 31-62.
  9. FAO. (2011). Food and Agriculture Organization of the United Nations. Statistics web site http://www.fao.org
  10. Hulme, A.C and Narain, R. (1931). The ferricyanide method for determination of reducing sugars. A modification of Hagedom-Jensen-Hanes technique. Biochemistry Journal, 25(4), 1051-1061.
  11. Jothi, J.S., Karmoker, P. and Sarower, K. (2014). Quality assessment of mixed fruit squash: physico-chemical analysis, sensory evaluation and storage studies. Journal of the Bangladesh Agricultural University, 12(1), 195-201.
  12. Kazimierczak, R., Silakiewicz, A., Hallmann, E., Srednicka-Tober, D. and Rembialkowska, E. (2016). Chemical composition of selected beetroot juices in relation to beetroot production system and processing technology. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 44(2), 491-498.
  13. Khade, A.A. (2015). Studies on preparation and storage of ready to serve beverage from beetroot juice. Ph.D. Thesis submitted to MPKV, Rahauri, India.
  14. Kovarovic, J., Bystricka, J., Tomas, J. and Lenkova, M. (2017). The influence of variety on the content of bioactive compounds in beetroot (Beta vulgaris L.). Potravinarstvo Slovak Journal of Food Sciences, 11(1), 106-112.
  15. Kujala, T.S., Loponen, J.M., Klika, K.D. and Pihlaja, K. (2000). Phenolics and betacyanins in red beetroot (Beta vulgaris) root: Distribution and effect of cold storage on the content of total phenolics and three individual compounds. Journal of Agricultural Food Chemistry, 48, 5338-5342.
  16. Leahu, A., Damian, C., Carpiuc, N., Oroian, M. and Avramiuc, M. (2013). Change in colour and physicochemical quality of carrot juice mixed with other fruits. Journal of Agroalimentary Processes and Technologies, 19, 241-246.
  17. Manea, I. (2013). Evolution of bioactive compounds in fruit juices during preservation by refrigeration. Revue Roumaine de Chimie, 58(7-8), 619-622.
  18. Moza, J. (2010). Effect of pulsed electric field on extraction and quality of carrot juice. M.Sc. Thesis submitted to CCSHAU, Hisar.
  19. National Horticulture Board. (2016). Horticultural statistics at a glance.Oxford University Press, New Delhi, p 199.
  20. Nilsson, T. (1970). Studies into the pigments in beetroot (Beta vulgaris L. ssp. vulgaris var. rubra L.) .Lantbrukshogskolans Annaler, 36, 179-219.
  21. Perez, E. and Perez, L. (2009). Effect of the addition of cassava flour and beetroot juice on the quality of fettuccine. African Journal of Food Science, 3(11), 352-360.
  22. Ranganna, S. (2014). Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw Hills Publishing Co. Ltd., New Delhi.
  23. Rodriguez-Amayaa, D.B. (2004). A guide to carotenoids analysis in foods. ILSI Press, Washington. pp 35-36.
  24. Shimada, K., Fujikawa, K., Yahara, K. and Nakamura, T. (1992). Antioxidative properties of xanthan on the antioxidation of soybean oil in cyclodextrin emulsion. Journal of Agricultural and Food Chemistry, 40, 945-948.
  25. Singh, B. and Hathan, B. S. (2014). Chemical composition, functional properties and processing of Beetroot-a review. International Journal of Science and Engineering Research, 5(1), 679-684.
  26. Tanumihardjo, S.A. and Yang, Z. (2005). Carotenoids: Epidemiology of health effects. In: Encyclopedia of human nutrition. 2nd ed. Caballero B, Allen L, Prentice A, editors. Oxford: Elsevier Ltd. pp 339–45.
  27. Vasconcellos, J., Conte-Junior, C., Silva, D., Pierucci, A. P., Paschoalin, V. and Alvares, T.S. (2016). Comparison of total antioxidant potential, and total phenolic, nitrate, sugar, and organic acid contents in beetroot juice, chips, powder, and cooked beetroot. Food Science and Biotechnology, 25(1), 79-84.
  28. Venkatachalam, K., Rangasamy, R. and Krishnan, V. (2014). Total antioxidant activity and radical scavenging capacity of selected fruits and vegetables from South India. International Food Research Journal, 21(3), 1039-1043.
  29. Wruss, J., Waldenberger, G., Huemer, S., Uygun, P., Lanzerstorfer, P., Muller, U., Hoglinger, O. and Weghuber, J. (2015). Compositional characteristics of commercial beetroot products and beetroot juice prepared from seven beetroot varieties grown in Upper Austria. Journal of Food Composition and Analysis, 42, 46-55.
  30. Yoon, K.Y., Cha, M., Shin, S.R. and Kim, K. S. (2005). Enzymatic production of a soluble-fiber hydrolyzate from carrot pomace and its sugar composition. Food Chemistry, 92, 151–157.
  31. Zadernowski, R., Piłat, B., Czaplicki, S., & Ogrodowska, D. (2010). Characteristics of the black carrot (Daucus carota ssp. sativus var. Atrorubens Alef). Publisher UWM, 438.
  32. Zhang, D. and Hamauzu, Y. (2004) Phenolic Compounds and Their Antioxidant Properties in Different Tissues of Carrots (Daucus carotaL.).Journal of Food, Agriculture and Environment (JFAE), 2, 95-100.
Reviewed By

Download Article
In this Article
    Contact us
    Follow us

    Editorial Board

    View all (0)