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Beetroot (Beta vulgaris L. conditiva) is a traditional and important vegetable all over the world that is usually consumed in traditional western cuisine [Nistor et al., 2017; Sawicki et al., 2016; Vasconcellos et al., 2016]. It contains over 80% of water, while such components as saccharides, dietary fiber, nitrogenous substances, and ash prevail in its dry matter (DM) [Vasconcellos et al., 2016; Wruss et al., 2015]. However, consumer interest in beetroot has arisen due to the content of minor compounds implicated in numerous health benefits. These compounds include particularly betalains, phenolic acids, flavonoids, and ascorbic acid, which may increase the total antioxidant capacity of beetroot [Chhikara et al., 2019; Ravichandran et al., 2012; Vasconcellos et al., 2016; Wruss et al., 2015]. Attractiveness of beetroot for consumers is mainly due to the colour of root flesh, which as a cultivar-specific trait,

polish journal of food and nutrition sciences

Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars