The effect of cooking method on antioxidant activity and betalain content of red beet

Document Type : Research Article

Authors

1 M.Sc Food Science & Technology, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran

2 Associate Professor, Dept. of Food Science & Technology, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran

3 Associate Professor, Dept. of Food Science & Technology, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran.

Abstract

Red beet contains high concentration of betalains that are used as natural colorant and antioxidant in food products. Red beets generally undergo thermal processing before consumption which influences the stability of betalains, its acceptability and health properties. The aim of this study was to investigate the effect of four cooking method including microwave, wet heat, boiling and autoclave on betalain content and antioxidant activity of red beet. Results showed the amount of betalain increased by 71.9% under 850 w microwave processes for 3 min, but reduced under the effect of other thermal processing. Antioxidant activity measured by DPPH radical scavenging activity, and increased under microwave, boiling and wet heat compared to control but reduced under the autoclave process compared to control. The highest amount of free radical scavenging was shown by microwave process that increased by 52.25% Under microwave, boiling and wet heat process, the total phenolic and flavonoid content increased compared to control and the highest amount of phenolic and flavonoid content was observed in microwave process that increased 43.84 and 40.8%, respectively compared to control but reduced under autoclave process.

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References

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Innovative Food Technologies
Volume 1, Issue 4 - Serial Number 4
September 2014
Pages 29-36

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History

  • Receive Date: 21 April 2014
  • Revise Date: 04 May 2014
  • Accept Date: 26 August 2014

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