Stability of bioactive compounds in minimally processed beet according to the cooking methods

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dc.contributor.authorRamos, Juliana Arruda
dc.contributor.authorFurlaneto, Karina Aparecida
dc.contributor.authorLundgren, Giovanna Alencar
dc.contributor.authorMariano-nasser, Flávia Aparecida De Carvalho
dc.contributor.authorMendonÇa, Veridiana Zocoler
dc.contributor.authorNasser, Maurício Dominguez
dc.contributor.authorVieites, Rogério Lopes
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-11-12T17:25:52Z
dc.date.available2018-11-12T17:25:52Z
dc.date.issued2017
dc.description.abstractAbstract The current study aimed to determine the functional propriety of fresh beets under different cooking methods through the quantification of bioactives compounds. Beets were chosen for uniformity of size, color and absence of defects. They were thoroughly washed in running water to remove dirt, manually peeled with a knife, sliced through a stainless-steel food processor (5 mm slicing disc) and submitted to four different cooking methods: steaming, pressure, oven-baked and hot-water immersion. Analysis were performed in both uncooked and cooked beets to evaluate antioxidant activity, total phenolic content, carotenoids, flavonoids and betalains. The experiment was completely randomized design (CRD). Data were subjected to analysis of variance (F test) and means were compared by Tukey test (p < 0.05). Oven-baked beets preserve most of the bioactive coumpouds, maintaining better levels of carotenoids, flavonoids, betacyanin and betaxanthin than the other cooking methods. The antioxidant activity was similar between the treatments, except in the pressure. Moreover, different cooking methods did not affect phenolic compounds concentration in beets.en
dc.description.affiliationUniversidade Estadual Paulista Faculty of Agronomic Sciences
dc.description.affiliationUnespUniversidade Estadual Paulista Faculty of Agronomic Sciences
dc.format.extent0-0
dc.identifierhttp://dx.doi.org/10.1590/1678-457x.11817
dc.identifier.citationFood Science and Technology. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, n. ahead, p. 0-0, 2017.
dc.identifier.doi10.1590/1678-457x.11817
dc.identifier.fileS0101-20612017005026108.pdf
dc.identifier.issn0101-2061
dc.identifier.scieloS0101-20612017005026108
dc.identifier.urihttp://hdl.handle.net/11449/157550
dc.language.isoeng
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relation.ispartofFood Science and Technology
dc.relation.ispartofsjr0,467
dc.rights.accessRightsAcesso aberto
dc.sourceSciELO
dc.subjectBeta vulgaris L.en
dc.subjectantioxidantsen
dc.subjectbetalainsen
dc.titleStability of bioactive compounds in minimally processed beet according to the cooking methodsen
dc.typeArtigo

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