Compositional characteristics of commercial beetroot products and beetroot juice prepared from seven beetroot varieties grown in Upper Austria

Jurgen Wruss, Gundula Waldenberger,Stefan Huemer, Pinar Uygun,Peter Lanzerstorfer,Ulrike Muller,Otmar Hoglinger,Julian Weghuber

Journal of Food Composition and Analysis（2015）

引用 182|浏览5

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摘要

•Biologically active compounds in seven beetroot varieties were characterized.•Large differences were found especially for nitrate.•Other substances like sugars, betalains and oxalic acid showed minor differences.•Large variations in the nitrate content of commercial beetroot juices were found.

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关键词

Food analysis,Food composition,Beets,Beetroot varieties,Betalain,Nitrate,Phenolic compounds,Antioxidant activity,Beetroot juice,Oxalic acid,Sucrose

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