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

Authors

  • 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)

DOI:

https://doi.org/10.15835/nbha50312761

Keywords:

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

Abstract

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.

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Published

2022-09-23

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. https://doi.org/10.15835/nbha50312761

Issue

Section

Research Articles
CITATION
DOI: 10.15835/nbha50312761

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