Scientific journal

58 2019

Journal of Food and Nutrition Research
Summary No. 3 / 2019

Kazimierczak, R. – Hallmann, E. – Carrillo, C. – Rembiałkowska, E.
Influence of variety and production system on selected chemical parameters of beetroot juices prepared from seven beetroot varieties
Journal of Food and Nutrition Research, 58, 2019, No. 3, s. 214-224

Renata Kazimierczak, Department of Functional Food, Ecological Food and Commodities, Warsaw University of Life Sciences, Nowoursynowska 166, 02-787 Warsaw, Poland. E-mail:

Received 15 January 2019; 1st revised 11 March 2019; accepted 18 March 2019; published online 28 May 2019

Summary: Beetroots and beetroot juices become more interesting for consumers because of their widely reported health benefits. The aim of this research was to evaluate the nutritional composition of beetroot juices depending on the agricultural production system and the variety used for juice production. The research material consisted of juices produced from 7 varieties of certified organic and 7 non-organic beetroots. Concentrations of betalains, phenolic acids, flavonoids, organic acids, sugars and vitamin C in the juices were estimated. Most of the results did not confirm the assumption that increased synthesis of polyphenolic compounds would be observed when organic production practices were used. Only the concentration of betanin, the primary pigment of beetroots, confirmed this assumption. Significant differences were observed in the concentrations of certain components of the juices made from individual varieties of beetroots. Thus, the use of the varieties richest in beneficial compounds in terms of their health-promoting properties can be fundamentally important for the development of the production of juices or dietary supplements from beetroots.

Keywords: organic production; conventional production; variety; beetroot juices; bioactive compounds

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