Page 67 - Book of Abstracts

5 International Scientific Online Conference DOI: https://doi.org/10.15414/2021.9788055224015

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BIOCHEMICAL CHARACTERIZATION AND SENSORY PROPERTIES OF BEETROOT
(BETA VULGARIS SSP. VULGARIS VAR. RUBRA L.)
Eva Ivanišová , Laura Granátová , Olga Grygorieva
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1 Department of Technology and Quality of Plant Products, Faculty of Biotechnology
and Food Sciences, Slovak University of Agriculture in Nitra, Slovakia;
E-mail.: eva.ivanisova@uniag.sk
2 M.M. Gryshko National Botanical Garden of the National Academy of Sciences of Ukraine
Kyiv, Ukraine

Modern pharmacology shows that beetroot extracts exhibit antihypertensive and
hypoglycaemic activity as well as excellent antioxidant activity. The promising results of their
phytochemicals in health protection suggest the opportunity for their use in functional foods.
This study aimed to evaluate the biochemical profile (total ash and crude protein content,
total polyphenols and betalains) and sensory properties (5 points hedonic scale) of beetroot
cultivars (Taunus, Boro, Gesche) obtained from a private producer from Austria (bio-
agriculture).
The crude protein content in evaluated beetroots ranged from 1.3 % (cv. Boro) to 2.09 %
(cv. Gesche). Ash content ranged from 0.58 % (cv. Boro) to 0.65 % (cv. Gesche). The total
polyphenols were the highest in cultivar Gesche – 2.94 mg GAE.kg (GAE – gallic acid
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equivalent). Betalains were determined and calculated as red-violet betacyanins and yellow
betaxanthins. The betacyanins ranged from 5.94 mg.kg (cv. Taunus) to 8.09 mg.kg (cv.
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Gesche). The betaxanthins ranged from 2.95 mg.kg (cv. Boro) to 5.39 mg.kg (cv. Gesche).
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Sensory properties (appearance, color, consistency, aroma, taste) of determining beetroot
varieties were evaluated overall as good with the best score in a taste and overall appearance
in cultivar Boro.
Beetroot is a very good source of bioactive compounds, but much more studies are needed
in the future to make effective use of the potential of beetroot as raw material and food, and to
reduce the potential risks (heavy metals, pesticide, and herbicides residues) associated with it,
especially in the food industry.

Keywords: red beet, ash, protein, polyphenols, betalains.

Acknowledgments
This work was supported by grants Visegrad Fund (52110301) and SAIA (Slovak Republic). The
publication was prepared with the active participation of researchers in the International network
AgroBioNet, as a part of the International Program "Agricultural Biodiversity to Improve Nutrition,
Health and Quality of Life".

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5 International Scientific Conference Agrobiodiversity for Improving the Nutrition, Health, Quality of Life and |66
Spiritual Human Development
November 3 2021
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