The change of phytochemical profile in beet juice and the influence of different storage conditions during one year


  • Nenad PAVLOVIĆ University of Kragujevac, Faculty of Agronomy, Cara Dušana st., 34, 32000 Čačak (RS)
  • Milan ZDRAVKOVIĆ Institute for Forage Crops, 37000 Globoder, Kruševac (RS)
  • Jelena MLADENOVIĆ University of Kragujevac, Faculty of Agronomy, Cara Dušana st., 34, 32000 Čačak (RS)
  • Dalibor TOMIĆ University of Kragujevac, Faculty of Agronomy, Cara Dušana st., 34, 32000 Čačak (RS)
  • Miloš MARJANOVIĆ University of Kragujevac, Faculty of Agronomy, Cara Dušana st., 34, 32000 Čačak (RS)
  • Đorđe MORAVČEVIĆ University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Zemun (RS)
  • Jasmina ZDRAVKOVIĆ Institute for Forage Crops, 37000 Globoder, Kruševac (RS)



antioxidative complex, beet, juice, phenol, storage, sugar, vitamin C


Many scientific researches proved the antioxidative impact of beet and its products. The use of vegetable juices is getting more popular in human diet. The way of storage plays an important role in preservation, long life and minimal variability of phytonutrients. The storage of products, usually in inappropriate conditions, leads to additional loss of phytonutrients, which have already been decreased by processing. In this research, we studied the impact of three ways of storage of pasteurised beet juice during one year, on content of some nutrients (total sugars, vitamin C, phenols and total antioxidative capacity). Pasteurised juice was stored in three ways: in light, at room temperature, in dark, at room temperature and in dark, at temperature of 4 °C. The change of content and differences have been followed during one month and confirmed with ANOVA and Tukey's test. The lowest changes of total sugars have been recorded in storage in dark at 4 °C, while in storage in light, the sugar content increased. The losses of vitamin C during one year of storage had linear trend of decrease. Antioxidative capacity of beet juice depends on concentration of phenol compounds and loss of these parameters was similar during period of one year. The best way of storage was dark place at low temperature.


Adefegha S, Oboh G (2011). Cooking enhances the antioxidant properties of some tropical green leafy vegetables. African Journal of Biotechnology 10(4):632-639.

Babarykin D, Smirnova G, Pundinsh I, Vasiljeva S, Krumina G, Agejchenko V (2019). Red beet (Beta vulgaris) impact on human health. Journal of Biosciences and Medicines 7:61-79.

Boari F, Cefola M, Di Gioia F, Pace B, Serio F, Cantore V (2013). Effect of cooking methods on antioxidant activity and nitrate content of selected wild Mediterranean plants. International Journal of Food Sciences and Nutrition 64:870-876.

Clifford T, Howatson G, West D, Stevenson E (2015). The potential benefits of red beetroot supplementation in health and disease. Nutrients 7:2801-2822.

Cvijović M, Aćamović-Đoković G (2005). Praktikum iz biohemije [Practicum for biochemistry]. Agronomski fakultet. Čačak.

Czyżowska A, Siemianowska K, Śniadowska M, Nowak A (2020). Bioactive compounds and microbial quality of stored fermented red beetroots and red beetroot juice. Polish Journal of Food and Nutrition Sciences 70:35-44.

Fang Z, Hu Y, Liu D, Ye X (2008). Changes of phenolic acids and antioxidant activities during potherb mustard (Brassica juncea, Coss.) pickling. Food Chemistry 108(3):811-817.

Guldiken B, Gamze T, Kubra M, Okur S, Boyacioglu D, Capanoglu E (2016). Home-processed red beetroot (Beta vulgaris L.) products: changes in antioxidant properties and bio accessibility. International Journal of Molecular Sciences 17:858-871.

Kathiravan T, Nadanasabapathi S, Kumar R (2015). Pigments and antioxidant activity of optimized ready-to-drink (RTD) beetroot (Beta vulgaris L.) - passion fruit (Passiflora edulis var. flavicarpa) juice blend. Croatian Journal of Food Science and Technology 7(1):9-21.

Kujala S, Loponen M, Klika D, Pihlaja K (2000). Phenolics and betacyanins in red beetroot (Beta vulgaris) root: distribution and effect of cold storage on the content of total phenolic and three individual compounds. Journal of Agricultural and Food Chemistry 48(11):5338-5342.

Leong S, Oey I (2012). Effects of processing on anthocyanin’s, carotenoids and vitamin C in summer fruits and vegetables. Food Chemistry 133(4):1577-1587.

Ninfali P, Donato A (2013). Nutritional and functional potential of Beta vulgaris cicla and rubra. Fitoterapia 89(1):188-199.

Njegić R, Žižić M, Lovrić M, Pavličić D (1999). Osnovi statističke analize. III izdanje [Fundamentals of statistical analysis (3th ed)]. Savremena administarcija, Beograd, pp 498.

Njoku C, Ayuk A, Okoye V (2011). Temperature effects on vitamin C content in citrus fruits. Pakistan Journal of Nutrition 10(12):1168-1169.

Oboh G, Rocha T (2008). Water extractable phytochemicals from Capsicum pubescens (tree pepper) inhibit lipid peroxidation induced by different pro-oxidant agents in brain: in vitro. European Food Research and Technology 226:707-713.

Paganga G, Miller M, Rice-Evan C (1999). The polyphenolic content of fruit and vegetables and their antioxidant activities. What does a serving constitute? Free Radical Research 30:153-162.

Pavlović N, Mladenović J, Zdravković N, Moravčević Đ, Poštić D, Zdravković J (2019). Effect of tomato juice storage on vitamin C and phenolic compounds and their stability over one-year period. Bulgarian Chemical Communications 51:400-405.

Ravichandran K, Abdelrahman A, Dietrich K, Smetanska I (2012). The effect of different processing methods on phenolic acid content and antioxidant activity of red beet. Food Research International 48:16-20.

Sawicki T, Wiczkowski W (2018). The effects of boiling and fermentation on betalain profiles and antioxidant capacities of red beetroot products. Food Chemistry 259:292-303.

Singleton VL, Orthofer R, Lamuela-Raventos RM (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymology 299:152-178.

Sokołowska B, Woźniak L, Skąpska S, Porębska I, Nasiłowska J, Rzoska SJ (2017). Evaluation of quality changes of beetroot juice after high hydrostatic pressure processing. High Pressure Research. - Issue 2: Advances in High Pressure Science and Technology 37:214-222.

Szopinska A, Gaweda M (2013). Comparison of yield and quality of red beet roots cultivated using conventional, integrated and organic method. Journal of Horticultural Research 21(1):107-114.

Winkler Ch, Wirleitner B, Schroecksnader K (2005). In vitro effects of beet root juice on stimulated and unstimulated peripheral blood mononuclear cells. American Journal of Biochemistry and Biotechnology 1(4):180-185.

Wootton-Beard C, Rya L (2011). A beetroot juice shot is a significant and convenient source of bioaccessible antioxidants. Journal of Functional Foods 3:329-334.

Wruss J, Waldenberger G, Huemer S, Uygun P, Lanzerstorfer P, Müller U, … 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.

Xu F, Li L, Huang X, Cheng H, Wang Y, Cheng S (2010). Antioxidant and antibacterial properties of the leaves and stems of Premna microphylla. Journal of Medicinal Plants Research 4:2544-2550.



How to Cite

PAVLOVIĆ, N., ZDRAVKOVIĆ, M., MLADENOVIĆ, J., TOMIĆ, D., MARJANOVIĆ, M., MORAVČEVIĆ, Đorđe, & ZDRAVKOVIĆ, J. (2022). The change of phytochemical profile in beet juice and the influence of different storage conditions during one year. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 50(3), 12761.



Research Articles
DOI: 10.15835/nbha50312761

Most read articles by the same author(s)