| Abstrakt: |
Red beet contains many biologically active substances, including such anthocyanins as betaine and betanin, which provide medical properties, and has a high content of catechins, flavonol glycosides, vitamins and minerals. Quantitative analysis of identified phenolic compounds indicates the varietal effect. Varietal incision contains from 218,4 • 10-3% (Single sprout) to 607,8-3% (Crimson) of anthocyanins. Along with this, the content of betaine is between 19.7% (Delicious) to 42.9% (Bordeaux Kharkov) of the total content of anthocyanins, and betanin - from 57.1% (Bordeaux Kharkov) to 80.3% (Delicious). Varietal effect on the content in red beet of such low phenolic compounds as catechins (17.4 - 31.1%), flavonol glycosides (66.3 - 84.7%) and in some varieties of oxycinnamic acids (3.3 - 13,0%) is also noticeable. Taking into account the achievements of other scientists, which state the lability of anthocyanins and dependence of their changes from the heat treatment duration, pH and other factors, as well as achieving the pigment stabilization by various protectors, we selected the following parameters of beet treatment: heat treatment (cooking) - 20 minutes; pH - 3.6; Melissa concentration in solution - 1%; size of beet slices - 15 mm. This method allows the preservation of 91 - 95% of beet pigment complex, and color features of the treated sample coincide with control features. [ABSTRACT FROM AUTHOR] |
