EFFECT OF TEMPERATURE AND PASTEURIZATION TIME ON PHENOLIC, BETANIN, VITAMIN C CONTENT IN RED BEETROOT JUICE

Abstract

Red beetroot (Beta vulgaris L), contains many antioxidant biological compounds such as phenolic, betanin, vitamin C. Therefore, red beetroot has many positive effects to support the prevention of diseases such as increased blood pressure, atherosclerosis, diabetes, fatigue, etc. These biological compounds are easily lost when pasteurized. Freshly pressed red beetroot juice contains phenolic content 106.08 mg garlic/100ml, betanin 8.39mg/100ml, vitamin C 80.64mg/100ml. When compared with unpasteurized, 200ml bottle of red beetroot juice pasteurized for 10 minutes, 15 minutes and 20 minutes, respectively: at 90oC, the loss of phenolic content was 55%, 62% and 73% respectively, while at the temperature of 85°C, the phenolic content was lost 26%, 40% and 47% respectively; at a temperature of 90oC, the betanin content was lost by 25%, 46%, and 66%, respectively, while at the temperature of 85°C, the betanin content was lost by 21%, 38% and 50% respectively; At a temperature of 90oC, the vitamin C content was lost by 60%, 64%, and 72% respectively, and pasteurization at 85°C causes the loss of vitamin C by 35%, 45% and 63% respectively.