SciELO - Scientific Electronic Library Online

 
vol.31 issue1Use of coffee pulp as an alternative for the valorization of by-productsMicrobiological Analysis of Cuajada Cheese in Municipalities of the Department of Quindío author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Article

Indicators

Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google

Share


Revista ION

Print version ISSN 0120-100X

Abstract

GOMEZ, Mónica Natalia  and  DUQUE-CIFUENTES, Alba Lucía. Chemical Physical Characterization and Phenolic Content of Beet (Beta vulgaris L.) in Fresh and Subjected to Thermal Treatment. Rev. ion [online]. 2018, vol.31, n.1, pp.43-47. ISSN 0120-100X.  http://dx.doi.org/10.18273/revion.v31n1-2018007.

Beet (Beta vulgaris L.), is a plant of the Amarantáceas family, originally from southern Europe. Its red variety is a food especially rich in vitamin C and in flavonoids, antioxidants that are a potent anticancer, so that its regular ingestion in a balanced diet helps to prevent the appearance of cancer. It is also a protector against cardiovascular diseases; Flavonoids are natural pigments that are synthesized in plants and protect the body from damage caused by oxidizing agents. The human body can not produce these protective chemicals, so they must be obtained by feeding or in the form of supplements. They are widely distributed in plants, fruits, vegetables and various beverages. The objective of this research was to physicochemically characterize the beet in fresh condition and after being subjected to thermal treatment. The samples were characterized in the parameters of color, carbohydrates, pH, humidity, water activity, titratable acidity, texture and phenolic content in fresh state and after the thermal treatment at an average temperature of 86 °C and at different times (0, 8, 10 and 12 min). The beetroot that best preserved the physicochemical properties was the one subjected to the cooking time of 12 minutes with a soft and crunchy texture, a content of phenols of 1.4204 mg GA / g, higher content of soluble solids (6.76 ± 0.17). °Brix), higher% titratable acidity (0.062% ± 0.008) and lower pH (4.56 ± 0.02).

Keywords : tuber; phenols; temperature; cooking time.

        · abstract in Spanish | Portuguese     · text in Spanish     · Spanish ( pdf )