Beetroot Carrot Apple Juice

Evaluation of Beetroot Juice Blends with Carrot and Apple Juice as Healthy Beverage
Abeer M.N.H. El-Dakak; Mona E. Youssef and Hanaa S.M. Abd El-Rahman
Evaluation of Beetroot Juice Blends with

Carrot and Apple Juice as Healthy
Beverage
Abeer M.N.H. El-Dakak; Mona E. Youssef and Hanaa S.M. Abd El-
Rahman
Special Food and Nutrition Dept., Food Technology Research Institute, Agric. Res.
Center, Giza, Egypt
ABSTRACT
T
he consumption of beetroot juice may lower blood pressure (BP) and
therefore reduce the risk of cardiovascular events. The aim of this study
was to produce of beetroot juice blends with carrot and apple juice as
healthy beverage and new product as a reduction in BP. Juices from
beetroot (Beta vulgaris), carrot (Drocus carota), and apple (Mallus Pumilla
Fam.) were optimized to a blended beverage which was pasteurized (90°C for
25 sec) and stored for 21 days in glass bottles at refrigerated temperature.
Physic-chemical and sensory analysis was evaluated. Marginal changes in pH,
total soluble solids, acidity, vitamin C and total carotenoids were observed. The
highest content of total carotenoids in the beetroot, carrot, and apple juice
blends of 50:20:30 (V/V/V) (T4) was found (55.03mgL-1) to be increased with
increasing the proportion of carrot juice. Estimation of vitamin C content of the
same sample at 21 day (30.40mg/100ml) showed high improvement in
nutritional value of beetroot juice incorporated with carrot and apple juice. The
mean nitrate and nitrite levels in the juices ranged from 0.005 to 0.002mg/L and
0.092 to 0.005 mg/L. during storage period; respectively. The mean overall
acceptability scores of more than 8 for juice samples up to 30% apple juice
incorporation indicated the commercial scope for manufacturing good and
nutritious beetroot juice blended with carrot and apple juice, which will also be
helpful in providing dietary requirement of beta carotene to the consumer. Heat
pasteurization was effective for inactivating the microbial flora. However, the
shelf life of juice was established within 21 days. The product is recommended
for children, youth and elderly persons to be used within 21 days.
Keywords: Beetroot, Carrot, Apple, Juice, Healthy beverage, Nitrate, Nitrite,

Blood pressure (BP).
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt. December 2016 (48)100
INTRODUCTION reported that after consumption

of beetroot juice on a low nitrate
Fruits and vegetables are diet, it may lowerblood pressure
critical to good health, and and therefore reduce the risk of
certainly good for all age cardiovascular event. Dietary
categories as it forms an nitrate supplementation has also
important portion of a healthy been reported to reduce the
diet. oxygen cost of low intensity
Beetroot (Beta vulgaris) is exercise in humans (Bailey et
botanically classified as an al., 2009).
herbaceous biennial from
Chenopodiaceae family and has Reports have indicated that
several varieties with bulb colors beetroot juice has immersed
ranging from yellow to red. nutritional, medicinal and health
Deep red-colored beet roots are benefits; besides its rich supply
the most popular for human of vitamins and minerals such as
consumption, both cooked and phosphorus, calcium,
raw as salad or juice. Beetroot is magnesium, Sulphur; it is also
one of the richest dietary sources an excellent source of foliate,
of antioxidants and naturally manganese, iron and many
occurring nitrates (Maheswari antioxidants (Kanika, 2012).
et al., 2013). The nitrates in The antioxidant property helps
beetroot improve blood flow to prevent the formation of
through the body including the cancerous tumors and is
brain, heart and muscles. It therefore a powerful cancer-
increases a molecule in the fighting agent. Its effectiveness
blood vessels called nitric oxide against colon and stomach
which helps open up the vessels cancer has been established
and allows more oxygen flow; it through various studies
also lowers blood pressure and (Stephen, 2014). A case study
decreases the incidence of of a patient who drank a quart of
cardiovascular disease (Kenjale beetroot juice each day was
& Ham2011). A number of reported to have effectively
studies have reported beetroot as broken down and eliminated the
a dietary inorganic nitrate with a cancerous tumors (Stephen,
potential for reducing blood 2014). Vanhatolo et al., (2010)
pressure in humans [Webb et also reported that people who
al., (2008) Bailey et al., (2009) drank two cups of beetroot juice
and Vanhatolo et al., (2010)]. had lower blood pressure within
Coles & Clifton (2012) also about 60 min of drinking the
juice, with a peak drop occurring betalains, mainly comprise of

3 – 4h after ingestion. The red–violet-colored betacyanins
reduction in blood pressure (betanin,isobetanin, probetanin
continued to be observed until and neobetanin) and yellow–
up to 24h after the juice was orange-colored betaxanthyns
consumed. The conclusion made (Kaur & Kapoor 2002).
was that one of the biggest
benefits of beetroot juice is that Carrot (Daucuscarota) is
it provides another way to a worldwide root vegetable that
combat high blood pressure is highly nutritional, and an
without using medication important source of β-carotene
(Vanhatolo et al., 2010). Bobek besides its appreciable amount
et al., (2000) had also observed of vitamins and minerals often
its ability to lower LDL used for juice production
cholesterol levels and raise HDL (Demir et al., 2004). In recent
cholesterol levels in the body. years, a steady increase of carrot
There is growing interest in the juice consumption has been
use of natural food colors, reported in many countries
because synthetic dyes are (Schieber et al., 2002).
becoming more and more Epidemiological studies provide
critically assessed by the growing evidence that
consumer. But in food carotenoids and other
processing, as compared with antioxidants may protect humans
anthocyanins and carotenoids, against certain types of cancer
betalains are less commonly (Steinmetz &Potter, 1996), and
used, although these water- cardiovascular diseases
soluble pigments are stable (Gaziano, et al., 1992). The role
between pH 3 and 7. To improve carotenoids play in protecting
the red color of tomato pastes, plants and animals from excess
sauces, soups, desserts, jams, sunlight has also been recently
jellies, ice creams, sweets and observed in humans (Biesalski,
breakfast cereals, fresh beet/beet et al., 1996). Therefore, a
powder or extracted pigments minimum of five servings a day
are used (Koul et al. 2002 and of vegetables and fruits,
Roy et al. 2004). It also especially green and yellow
contributes to consumers’ health vegetables and citrus fruits, is
and wellbeing because it is recommended (National
known to have antioxidants Research Council [NRC],
because of the presence of 1989). According to Britton
nitrogen pigments called (1995), healthy adults who are
not exposed to any particular 2005); however, such an effect

oxidative stress should consume was only found for cloudy apple
2- 4mg β -carotene daily. juice.
Most apple juice is still
Apples (Mallus Pumilla consumed as clear juice, which
Fam. Rosaceae), are some of the is characterised by having a low
most important fruit grown in phenolics content (Markowski
the region of suceava. Apple & Płocharski, 2005) due to the
fruits are directly consumed in clarification process which leads
the form of fresh juice which can to dramatic changes in the
also use in soft drinks for jellies profile of phenolic compounds
and jam, for flavoring paste, compared to whole fruit
dried fruit, etc. (Leahu, et al., (Hubert et al., 2007). Clear
2013). Apples are one of the juice is also deprived of pectins.
main dietary sources of As a form of soluble fibre, pectic
antioxidants, phenolic substances may play an
compounds such as flavonoids. important role in the prevention
Flavonoids reduce the risk of of obesity, arteriosclerosis
cardiovascular diseases by (Galisteo et al., 2008), and
increasing the release of diabetes (Giacco et al., 2002).
endothelial nitric oxide NO and Current research has shown
inducing vasodilation (Nicholas some advantages of consuming
et al, 2010). Several studies have cloudy apple juice compared to
specifically linked apple clear juice (Markowski et al.,
consumption with a reduced risk 2007; Oszmiański et al., 2007),
for cancer, especially lung indicating that this product may
cancer, asthma and diabetes be more beneficial to human
(Feskanich et al., 2000). health than clear apple juice.
Among the most important Juice blending is one of
constituents of apple juice are the best methods to improve
polyphenols that have the ability aroma, taste and the nutritional
to increase its anti-oxidant quality of the juice. It can
potential. Polyphenols also improve the vitamin and mineral
affect lipid methabolism content depending on the kind
(Akazone, 2004) and the and quality of fruits and
absorption of cholesterol vegetables used (De Carvalho et
(Aprikian et al., 2001). Some al., 2007). Apart from nutritional
authors have suggested that quality improvement, blended
apple juice can reduce some juice can be improved in its
forms of cancer (Barth et al., effects among the variables, thus
it cannot depict the net effects of by a hydraulic press (Hafico,

various parameters on the Germany). Juice was filtered and
reaction rate. Moreover, one then concentrated to 64º Brix by
could think of a new product
a rotary - low pressure
development through blending
in the form of a natural health evaporator (BUCHI Rotavapor
drink, which may also be served R-114 model, Fawil,
as an appetizer. So far, no more Switzerland) at 60°C. Then the
work has been carried out on beetroot was cleaned with tap
mixed fruit juice and spiced water, peeled and then beetroot
beverage. The aim of this juice was extracted using juice
research is therefore to develop
blender. After that the juice of
the various blends of beetroot
juice with carrot and apple juices beetroot, carrot, and apple juices
and determine their chemical should be blended in different
characteristics. ratios of 100:0:0, 80:10:10,
70:10:20, 60:10:30 and 50:20:30
MATERIALS &METHODS respectively, shown as Table
The fully matured, (1). Then sugar (11%) and citric
freshly harvested beetroot, carrot acid (0.1%) were added to juice
and apple were obtained from properly and then mixture was
the local market and washed filtered through muslin cloth.
thoroughly with clean water to Three batches of juice mixture
remove any adhering substances. were prepared. The product was
The juices were extracted from filled in glass bottles (400 ml
fruits immediately after capacity) which was sterilized at
purchasing. 110°C for 10 minutes, then
sealed. After that bottles were
Juice Preparation: pasteurized at 90°C for 25sec
Carrot roots were cooled and stored at refrigerated
prepared according to the temperature 5 ± 1°C for 21 days.
method described by (Jan &
Masih 2012). Carrots and Sensory Evaluation
Apples were trimmed, then The beetroot, carrot and
washed with tap water, after apple juice blends after
grounding, the roots were preparation was subjected to
pressed on a rack and cloth press sensory evaluation using a
twenty-member panelist. The calibrated with pH 4 and pH 7

organoleptic qualities evaluated buffer solutions. Total acidity
were: Taste, odor, color, mouth was measured by titration with
feel and overall acceptability. 0.1 N NaOH solutions and
The juice samples were served calculated as g citric acid /100
in clear glasses to individual ml juice. Ascorbic acid was
panelist. The order of determined by visual titration,
presentation of samples to the using 2, 6-dichlorophenol
panel was randomized, potable indophenol method and
water was provided to rinse the expressed as mg/100ml juice.
mouth between evaluations to Total and reducing sugars were
avoid transfer of sensory determined according to
attributes from one sample to the Ranganna (1999). Apparent
other. Each sensory attribute was viscosity of juice samples was
scored on a 9 – point Hedonic measured directly using
Scale which ranged from 9 – 1 Brookfield Digital Rheometer,
(liked extremely and disliked Model DVIII Ultra (SC4-21
extremely), respectively spindle). The viscometer was
according to the method of Iwe operated at 10 rpm. The sample
(2010). was placed in a small sample
adapter and a constant
Physical and chemical analyses temperature water bath was used
Total soluble solids to maintain the desired
(TSS), pH, total acidity and temperature (25˚C± 1).
ascorbic acid content were Total Carotenoids were
determined as quality indexes. determined
General parameters were spectrophotometrically (UV-
measured following the official Spectrophotometer, Spectronic®
methods AOAC (2005): TSS Genesys™ 2 Instruments, made
content was measured using in USA) as the method of
Abbe refractometer (Japan) at 20 Ranganna (1999).
ºC with value being expressed as Phenolic compounds of
Brix. pH was determined at 20ºC samples of beetroot, carrot and
using a digital pH meter (WTW apple juices were determined by
Inolab pH-L1, Germany)
the method described Yuan & odor, mouth feel and overall
Chen (1999). acceptability. There is no
Potassium (K), calcium significant difference between
(Ca), magnesium (Mg), sodium all samples except T4 sample; it
(Na), phosphorus (P) nitrate has the highest degrees in taste,
(NO3) and nitrite (NO2) levels odor, mouth feel and overall
were determined by atomic acceptability due to panel testers'
absorption according to Chukul perfection. The best results were
& Chinka (2014). All results obtained for the beetroot, carrot,
were expressed in mg l–1 juice. and apple juice blends of
All the analysis was 50:20:30 (V/V/V) proportion
determined of three replicates with 14 brix TSS.
after processing and during
storage for 21days, one-week Physical and chemical Analysis
interval. Total Soluble Solids:
Statistical analysis: The Total sugar (Brix°) is the
Analyzed by one-way sugar content of an aqueous
analysis of variance (ANOVA) solution. One-degree brix is 1 g
and analysis were carried using of sucrose in 100 g of solution
Microsoft Excel data analysis and represents the strength of the
Jumde et al., (2015). solution as percentage by weight
(Robbert et al., 1991). The TSS
RESULTS & DISCUSSION increased with gradual passage
Sensory Evaluation of storage time, which might be
The sensory evaluation due to hydrolysis of
of the blends prepared from polysaccharides into
beetroot juice, carrot juice and monosaccharide and
apple juice are shown in oligosaccharides. The minimum
following Figure 1 that show increase (14 Brix° to 15 Brix°)
the mean sensory score and the in TSS was recorded inT0 and T4
significant difference among treatment, (Table 2). Similar
quality attributes of the blended results were also reported by
juice. The evaluations were done Ankush Jumde et al. (2015) in
on all the data for color, taste, juice blends and Jan and Masih
(2012) found an increasing trend
in total soluble solids during of fruit juices (Sanchez-Moreno

storage at ambient and low et al., 2006). It was observed
temperature in lime ‐ aonla and that the maximum pH (4.32) was
mango‐pineapple spiced RTS recorded in the sample T0. Most
(Ready-to-Serve) beverages. beverages or juice has their pH
ranges between 3.4 and 4.32
Titratable Acidity (Pearson, 1995).
The total titratable
acidity measures the ionic Ascorbic acid
strength of a solution; this The vitamin C values
determines the rate of chemical obtained for beetroot, carrot and
reaction. The addition of apple juice blends T0, T1, T2,
beetroot juice to carrot and apple T3 and T4 were 37.51, 30.51,
juice reduced the titratable 34.33, 36.21 and 39.80
acidity while pH value mg/100ml of juice respectively
increased. Acidity values for all (Table 5). No significant
the samples was not significant difference (P ≤ 0.05) was
(p>0.05) changed by storage as observed between values of
shown in Table (3). ascorbic acid (vitamin C)
content for all juice samples
pH until 14th day, and significantly
pH is one of the main decreased in all samples at 21th,
quality characteristics that which was probably due to the
describe the stability of bioactive fact that ascorbic acid being
compounds in fruit juice sensitive to oxygen, light and
(Sanchez‐Moreno et al., 2006). heat was easily oxidized in
From the Table 4 it is cleared presence of oxygen by both
that pH of all samples was not enzymatic and non‐enzymatic
significant (p>0.05) affected by catalyst (Mapson, 1970).
storage. It proved that the However, maximum ascorbic
samples maintained good quality acid (30.40mg/100 ml juice) was
during storage since pH is one of recorded for beetroot juice
the main quality characteristics blended with carrot and apple
that describe the stability of juice in ratio 50:20:30(v/v/v) at
bioactive compounds and quality 21st day.
Total sugar and reducing sugar juice blends. The viscosity of

Total sugar content of juice has no significant
juice did not show significant difference (p<0.05) during
difference (P>0.05) during storage up to 14 days, however
storage for 21 days. The there was significant decreased
reducing sugars content in the after 21st day as shown in Table
juice increased apparently at the 8 the data obtained agreed with
end of storage, which might be Markowski et al (2009). In the
due to hydrolysis of viscosity, correlation is expected
polysaccharides in to between the sugar content, total
monosaccharide and solid and the viscosity of the
oligosaccharides. The minimum juice since a fluid with more
increase (6.48 to 8.83%) in sugar is thicker and has a higher
reducing sugar content was viscosity (Greenwood et al.,
recorded in T4 treatment, these 2006)
results agreement with
(Bhardwaj & Mukherjee 2010) Total Carotenoids
as show in Table 6. Dhaliwal Total Carotenoids of the
and Hira (2004) reported that juices didn’t have any significant
pasteurization and storage of difference during storage with
carrot-spinach and carrot- the advancement of storage
pineapple blended juice for 6 period, which was probably due
months showed minor variations to the samples were stored at
of pH values, total acidity, total refrigerated temperature 5 ± 1°C
solids and total sugars. for 21 days., the results of Table
8 were agreement with Soni et al
Viscosity (2014).
The viscosity of the
beetroot, carrot and apple juice Phenolic compounds:
blends T0, T1, T2, T3 and T4 Phenolic compounds are
were 140, 380, 720, 650 and 780 widely distributed in plants; they
(cP), respectively as shown in have been shown as the main
Table 7. The reliability of carrot contributors to the antioxidant
and apple expressed in viscosity activity of most of foods and
is essential part for the quality of beverages (Balasundram et al.,
2006). These compounds The decrease in polyphenols

possess numerous biological could mainly be resulted from
properties such as antioxidant oxidation of these compounds
and free radical scavenging and polymerization with proteins
activities which can prevent (Liu et al., 2014). Also, Fairouz
cancers, cardiovascular diseases, Saci, et al., (2015) found a
inflammation, Alzheimer’s decrease in total phenolic in
disease, diabetes and other carrot and mango juices after 90
oxidative stress-induced diseases days storage at 25°C and 35°C,
(Klimczak et al., 2007 and by 36.05%, 42.61% and 28%,
Rodriguez-Roque et al., 2015). 41.64%, respectively.
The results of phenolic
compounds identification are Minerals
shown in Fig (2) show twelve Nutritionally, mineral
mainly peaks of phenolic elements are of great importance
compounds which were to the body. Some like calcium,
determined quantitatively. The phosphors, and magnesium, are
peaks were assigned to important constituents of bones
pyrogallol, chlorogenic. epi- and teeth. As soluble salts,
catechein, oleuropein, caffeic, mineral elements like sodium,
ferulic vanillic, protocatchuoic potassium, magnesium and
dihydroxy benzoic acid, phosphorus help to control the
catechin, salycilic acid and gallic composition of body fluid and
acid. cells (Chukul & Chinka, 2014).
It could be seen from the results The elements Ca, Mg, K,
that pyrogallol showed the Fe, Zn, NO3 and NO2 were
highest amounts (69.51 to 42.86) quantified for each juice sample.
mgL-1 for T0 at zero time and T4 The measured contents for each
at 21st day, respectively. It could element are summarized
be noticed that chlorogenic together with the averaged
increased in T2, T3, and T4 due contents in Figs. (3 and 4).
to presence apple juice in these Potassium was the most
samples. abundant with, on average,
All phenolic compounds 228.4 to 121.1 mg per L,
decreased during the storage. respectively. Manganese, iron
and calcium were medium industries not only for its

abundant with 33.08, 16.05 and nutritional value, but for it’s in
16.02 mg per L, whereas the any functional quality as
antioxidant inhibitor of N-
contents of zinc was below 6 mg
nitrosamine formation through
per L of juice (Fig. 3). Beetroots reduction of nitrate to nitrogen
are a rich in calcium, oxide will not be able to react
magnesium, phosphorus, with amines to form
potassium, and sodium. Also, nitrosamines. Okafor and
smaller amounts of iron, zinc, Nwogbo (2005)
copper, manganese, and
selenium (Kumar 2015). The presence of nitrates
The results from this study and nitrites in food is associated
show that all the fruit juices with an increased risk of
analyzed contained detectable gastrointestinal cancer and, in
amount of nitrate and nitrite infants, methemoglobinemia.
(Fig. 4). The mean nitrate and Despite the physiologic roles for
nitrite levels in the juices ranged nitrate and nitrite in vascular and
from 0.005 to 0.002mg/L and
immune function, consideration
0.092 to 0.005 mg/L. during
storage period; respectively. The of food sources of nitrates and
concentration of nitrate in the nitrites as healthful dietary
samples fall below that’s components has received little
acceptable daily intake (ADI) attention (Hord et al., 2009).
which is set at 5mg/kg body
weight (WHO, 1978). However,
the risk to human with respect to CONCLUSION
methaemoglbinaemia and ` Beetroot is one of the
conversion of nitrate to nitrite in richest dietary sources of
oral cavity and stomach leading antioxidants and naturally
to the possible formation of occurring nitrates. The nitrates in
nitrosamines cannot be ignored. beetroot improve blood flow
The level of ascorbic acid through the body including the
determined in juices was shown brain, heart and muscles. It
in Table (5). Ascorbic acid increases a molecule in the blood
addition is common in vessels called nitric oxide which
manufacture of beverages, helps open up the vessels and
especially fruit juices. Ascorbic allows more oxygen flow; it also
acid is used extensively in food lowers blood pressure and
decreases the incidence of Ankush D; Jumde RN Shukl A

cardiovascular disease. As and Gousoddi N (2015):
beetroot juice is very potent, do Development and
not consume too much, especially
Chemical Analysis of
if your body is not yet accustomed
to it. For a beginner, start with the Watermelon blends with
juice of half a medium-sized Beetroot Juice during
beetroot once a week, slowly Storage International
increasing to one whole beetroot a Journal of Science,
week. we suggest to mix it with
Engineering and
other juices. The present study
showed that blending of apple and Technology ,3:960-964.
carrot juices to beetroot juice
could enhance their nutritional Apriklan O; Levrat-Verny
quality and development of new MA; Besson C;
products. It was concluded that
Busserolles J; Remesy
the best sensory evaluation score
and good acceptance during storage C and Demigne C
results were obtained for the (2001):
beetroot, carrot, and apple juice Apple favorably affects
blends of 50:20:30 (V/V/V). parameters of cholesterol
metabolism and of anti-
REFERENCES: oxidative protection in
A.O.A.C (2005): cholesterol feed rats.
Official Methods of Food Chemistry, 75,
Analysis of AOAC 445–452.
th
International 18 ed.
Association of Official Bailey SJ; Winyard P and
Analytical Chemists, Vanliatalio A (2009):
Washington, D.C. Dietary nitrate
supplementation reduces
Akazone Y (2004): the oxygen cost of low-
Characteristic and intensity exercise and
physiological functions enhances tolerance to
of polyphenols from high intensity exercise in
apple. BioFactors, 22, humans Journal of
311–314. Applied Physiology,
107(4), 1144-1155.
303329 (Rajasthan)
Balasundram N; Sundram K India.
and Samman S (2006);
Phenolic compounds in Biesalski HK; Hemmes C;
plants and agri-industrial Hopfenmuller W;
by-products: Antioxidant Schmid C and Gollnick
activity, occurrence, and H (1996):
potential uses. Food Effects of controlled
Chemistry 99: 191-203. exposure of sunlight on
plasma and skin levels of
Barth SW; Fahndrich C; Bub beta-carotene. Free
A; Dietrich H; Watzl B; Radical Research, 24,
Will F; Briviba K and 215-224.
Rechemmer G (2005):
Cloudy apple juice Bobek P; Galbavy S and
decreases DNA damage, Mariassyova M (2000):
hyperproliferation and The effect of red beet
aberrant crypt foci (Beta vulgaris var. rubra)
development in the distal fibre on alimentary
colon of DMHinitiated hypercholesterolemia and
rats. Carcinogenesis, 26, chemically induced colon
1414–1421. carcinogenesis in rats
Nahrung, 44(3), 184-187.
Bhardwaj RL and Mukherjee
S (2010): Britton G (1995):
Effects of fruit juice UV / visible
blending ratios on spectroscopy. In G.
kinnow juice Britton, S. Liaaen-
preservation at ambient Jensen, & H. Pfander,
storage condition Carotenoids. Vol. 1B:
Department of spectroscopy (p. 57).
Horticulture (PHT), Sri Basel: BirkhaÈ user.
Karan Narendra (S. K.
N.) College of Chukul LC and Chinka NC
Agriculture, Jobner ‐ (2014):
Protein and mineral Immobilized pectinase

element levels of some for mash treatment J.
fruit juices (Citrus spp.) Food Engineering 47,
in some Niger delta areas 275-280.
in of Nigeria.
International journal of Dhaliwal M and Hira CK
nutrition of food (2004):
sciences. 3(6-1):58-60. Effect of storage on
physico-chemical and
Coles LT and Clifton PM nutritional characteristics
(2012): of Carrot-Spinach and
Effect of beetroot juice Carrot-Pineapple juices.
on lowering blood Journal of Food Science
pressure in free-living, and Technology 41: 613-
disease-free adults: a 617
randomized, placebo-
controlled trial. Nutrition Fairouz Saci, et al., (2015):
Journal 106, (11): 1-6. Effect of Storage Time
and Temperature on the
De Carvalho, JM; Maia GA Health-Promoting
and De Figueredo RW Substances and
(2007): Antioxidant Activity of
Development of a Two Commercial Fruit
blended non-alcoholic Based-Beverages
beverage composed of International Journal of
coconut water and Bioinformatics and
cashew apple juice Biomedical Engineering
containing caffeine. J. 1, (2): 118-122
Food Qual., 30: 664-681.
Feskanich D; Zigler RG;
Demir N; Acar J and Baheci Michaud DS,
KS (2004): Glovannucci EL;
The use of commercial Speizer FE; Willett WC
pectinase in fruit juice and Colditz GA (2000):
industry. Part 3:
Prospective study of Greenwood MS; Adamson JD

fruit and vegetable andf Bond LJ (2006):
consumption andrisk of Measuring of viscosity
lung cancer among men density product using
and women. Journal of multiple reflections of
National Cancer Institute ultrasonic shear
92:-1812-1823. horizontal waves
Ultrasonic, 44, 1031-
Galisteo M; Duarte J and 1036.
Zarzuelo A (2008):
Effects of dietary fibers Hord NG; Tang Y and Bryan
on disturbances clustered NS (2009):
in the metabolic Food sources of nitrates
syndrome. Journal of and nitrites: the
Nutritional Biochemistry, physiologic context for
19, 71–84. potential health
benefits1–3 Am J Clin
Gaziano JM; Manson JE; Nutr; 90:1–10.
Buring JE and
Hennekens CH (1992): Hubert B; Baron A; Le Quere
Dietary antioxidants and JM and Renard CMGC
cardiovascular disease (2007):
Annals of the New York Influence of pre-
Academy of Sciences, fermentary clarification
669, 249-259. on the composition of
apple must. Journal of
Giacco R; Clemente G and Agricultural and Food
Riccardi G (2002): Chemistry, 55, 5118–
Dietary fiber in 5122.
treatment of diabetes:
myth or reality? Iwe MO (2010):
Digestive and Liver Handbook of Sensory
Diseases, 34, S140–S144. methods and analysis,
75-78. Enugu Nigeria
Rejoint Communication Int. J. Food Sci. Technol.

Science Ltd. 37, pp.153–161.
Jan AS and Masih ED (2012): Kenjale AA and Ham KLT

Development and (2011):
Quality Evaluation of Dietary nitrate
Pineapple Juice Blend supplementation
with Carrot and Orange enhances exercise
juice International performance in
Journal of Scientific and peripheral arterial disease
Research Publications, 2, Journal of Applied
(8), 1- 8. Physiology, 110(5),
1125-1131.
Jumde AD; Shukla R and
Gousoddin N (2015): Klimczak I.; Malecka M;
Development and Szlachta M and
Chemical Analysis of Gliszczynska- Swiglo A
Watermelon Blends with (2007):
Beetroot Juice During Effect of storage on the
Storage International content of polyphenols,
Journal of Science, vitamin C and the
Engineering and antioxidant activity of
Technology,3(4): 960- orange juices. Journal of
964. Food Composition and
Analysis. 20: 313–322.
Kanika K (2012):
Beetroot juice benefits Koul VK; Jain MP; Koul S;
http://www.buzzle.com/ar sharma VK; Tikoo CL
ticle/beetroot. and Jain SM (2002):
Spray drying of beet root
Kaur C and Kapoor HC juice using different
(2002): carriers Indian J. Chem.
Anti-oxidant activity and Technol. 9(5), pp. 442–
total phenolic content of 445.
some Asian vegetables,
Kumar Y (2015): Pharmacentical

Beetroot: A Super Food Research, 2(4), 820-840.
International Journal of
Engineering studies and Mapson LW (1970):
Technical 1, (3): 20-26. Vitamins in fruits, In
:Hulme, A C (Edn.) The
Leahu A; Damionin C; Orioan Biochemistry of Fruits
C and Ropciuc S and their Products
(2013): Academic Press, London,
Physico - Chemical 1: 369‐384
parameters of fruit
juices- Evaluation during Markowski J; Baron A;
Storage lU Crai Stintific- Mieszczakowska M and
Seria Zootehnie, vol 59, Plocharski W (2009):
213- 217. Chemical composition
of French and Polish
Liu F; Wang Y; Li R; Bi X cloudy apple juices
and Liao X (2014): Journal of Horticultural
Effects of high Science & Biotechnology
hydrostatic pressure and ISAFRUIT Special Issue
high temperature short 68–74
time on antioxidant
activity, antioxidant Markowski J and Plocharski
compounds and color of W (2005):
mango nectars, Chemical composition
Innovative Food Science of commercial apple
and Emerging juices in Poland and their
Technologies. 21:35–43. antioxidative activity.
Proceedings of the
Maheswari RK; Parmar V and “European Symposium
Joseph L (2013): on Apple Processing”.
Latent therapeutic gains Rennes, France. 78.
of beetroot juice World
Journal of Markowski J; Kolodziejczyk
K; Krol B; Plocharski
W and Rutkowski K.
(2007): Oszmia-Nski J; Wolniak M;
Phenolic in apples and Wojdylo A and Wawer
processed apple products. I (2007):
Polish Journal of Food Comparative study of
and Nutrition Science, polyphenolic content and
57, 383–388. antiradical activity of
cloudy and clear apple
National Research Council juices. Journal of the
(1989): Science of Food and
Diet and health: Ariculture, 87, 573–579.
implications for reducing
chronic disease risk Pearson D (1995):
Washington, DC: Laboratory Techniques
National Academy Press. in Food Analysis.
Butterworth London.
Nicholas KH.; Khoo C; Roger
W and Pozzo-Miller L Ranganna S (1999):
(2010): Handbook of Analysis
Dietary flavonoid and quality control for
quercitin stimulates Fruits and Vegetables
vasore loxation in a ortic Products.
vessels. FreeRadic
Biol.Med.,39:339-347. Second E; Tata McGraw-Hill
Publishing Company
Okafor PN and Nwogbo E Limited New Delhi.
(2005): Chuku LC, Chinaka
Determination of nitrate, NC (2014):
nitrite, N-nitrosamines, Protein and mineral
cyanide and ascorbic acid element levels of some
contents of fruit juices fruit juices (Citrus spp.)
marketed in Nigeria. in some Niger Delta
African journal of areas of Nigeria
Biotechnology Vol. 4 International Journal of
(10): 1105-1108.
Nutrition and Food products in India, Int. J.

Sciences ; 3(6-1): 58-60 Food Sci. Technol.
39(10), 1087–1091.
Robbert KS; James ES and
Williams CB (1991): Sanchez-Moreno C; Plaza L;
Stand, Age and Density De Ancos B and Cano
Effects on Volume and MP (2006):
Specific Gravity of Nutritional
BlackSpruce. Orono, characterization of
Space Marine. commercial traditional
pasteurized tomato
Rodriguez-Roque MJ; De juices: Carotenoids,
Ancos B; Sanchez- vitamin C and radical
Moreno C; Cano MP; scavenging capacity.
Elez-Martinez P and Food Chemistry 98: 749-
Martin-Belloso O 756.
(2015):
Impact of food matrix Schieber A; Marx M and
and processing on the in Carle R (2002):
vitro bioaccessibility of Simultaneous
vitamin C, phenolic determination of
compounds, and carotenes tocopherol in
hydrophilic antioxidant ATBC drinks by high-
activity from fruit juice- performance liquid
based beverages, Journal chromatography. Food
of Functional Foods. Chem., 76: 357-362.
14:33–43.
Soni A; Dikshit SN; Shukl A;
Roy K; Gullapalli S; Ravir N Alaambe K
Chaudhuri UR and and Agrawal N (2014):
Chakraborty R (2004): Studies on chemical
The use of a natural composition of carrot and
colorant based on carrot-beetroot nectar
betalain in the during storage under
manufacture of sweet ambient condition
International Journal of Integrative and

Processing and Post- Comparative Physiology,
Harvest Technology 5 299(4), 1121-1131.
(1):20-24
Webb AJ; Patel N;
Steinmetz KA and Potter JD Loukogeorgakiss S;
(1996): Okorie M; Aboudz
Vegetables, fruit, and Misra S; Rashid R;
cancer prevention: a Miall P; Deanfield J;
review Journal of the Benjamin N;
American Dietetic MacAkister R; Hobbs
Association, 96, 1027- AJ and Ahluwalia A
1039. (2008):
Acute blood pressure
Stephen N (2014: lowery, vasoprotective
Retrieved from http: and antiplatelet of dietary
//stephen nothingham nitrate via bioconversion
.w.uk./beetroot-html. to nitrate, Hypertension,
51(3), 784-790.
Vanhatolo A; Bailey SJ;
Blackwell JR; Dimenga WHO (1978):
FJ; Pavey TG; Nitrates, nitrite and N-
Wilkerson DP; nitroso compounds
Benjamin N; Winyard Environ. Health Critena
PG and Jones AM 5:107
(2010):
Acute and chronic Yuan J and Chen F (1999):
effects of dietary nitrate Simultaneous separation
supplementations on and determination of
blood pressure and the sugars, ascorbic acid and
physiological responses furanic compounds by
to moderate intensity and HPLC-dual detection
incremental exercise Food Chem., 65(4): 423-
American Journal of 427.
Physiology- Regulatory,
Table (1) Prepare juice blends as following blending ratios

S.no Juice Blending Treatment
ratios symbol
(%)
1 Beetroot: Carrot: Apple 100:0:0 T0
3 Beetroot: Carrot: Apple 70:10: 20 T2
9
8
7
6 T0
5 T1
4 T2
3 T3
2 T4
1
0
Color odor Taste mouth feel Overall
acceptability
Figure 1: The sensory analyses of blended beetroot juice, carrot and apple
Table(2) Total soluble solids
Treatments 0 days 7th day 14th day 21st day

T0 14 14 14.5 15
T1 13 14 14 14
T2 12 12 13.5 14.5
T3 13.5 15 15 15.5
T4 14 14 14 15
Table (3) Changes in titratable acidity (g/100ml) during storage day

T0 0. 10 a 0. 11 a 0.12 a 0.12 a
T1 0.11 a 0.12 a 0.12 a 0.13 a
T2 0.14 a 0.14 a 0.14 a 0.14 a
T3 0.22 a 0.22 a 0.23 a 0.23 a
T4 0.23 a 0.23 a 0.24 a 0.24 a

abc
Means with different superscripts along the same row are significantly different at
5% (P < 0.05) level of probability
Table 4 Changes in pH during storage day
Treatments 0 days 7th day 14th day 21st

day
T0 4.32a 4.30 a 4.30 a 4.30 a
T1 3.49 a 3.48 a 3.48 a 3.47 a
T2 3.95 a 3. 94 a 3.93 a 3. 93 a
T3 3.43 a 3.43 a 3.43 a 3.42 a
T4 3.38 a 3.37 a 3.37 a 3.36 a
abc
Table 5 Changes in ascorbic acid (mg/100ml) content during storage day

T0 37.51 a 36.90 a 35.93 a 29.59b
T1 30.51 a 29.85 a 28.98 a 25.94b
T2 34.33 a 33.38 a 30.43 a 27.52b
T3 36.21 a 35.52 a 35.20 a 29.19b
T4 39.80 a 37.95 a 36.20 30.40b
abc
Table 6 changes in total sugar (%) and reducing sugars (%) content during storage day
Treatments %Total sugar %Reducing sugars

0 days 7th day 14th day 21st day 0 days 7th day 14th day 21st day
a a a a ab b b
T0 8.13 8.44 8.43 9.08 5.66 6.21 6.81 9.36
a a a a b b b a
T1 7.88 8.21 8.58 8.67 4.94 5.81 6.12 7.02
a a a a b b b a
T2 8.98 9.01 9.09 9.10 5.86 6. 04 6.90 9.10
a a a a b b b a
T3 10.25 10.34 10.51 10.95 6.95 7.25 7.76 10.47
a a a a b b b a
T4 9.19 10.70 10.83 10.99 6.48 6.70 7.91 8.83
abc
Means with different superscripts along the same row are significantly different at 5% (P < 0.05) level of
probability
Table 7 changes in apparent viscosity (cp) content during storage day

T0 140 a 140 a 130 a 110 b
T1 380 a 370 a 360 a 330 b
T2 720 a 710 a 700 a 670 b
T3 650 a 640 a 630 a 600 b
T4 780 a 760 a 750 a 710 b
abc
Table 8 changes in total carotenoids (mg/l) content during storage day

T0 18.33 a 18.23 a 17.78 a 17.02 a
T1 26.25 a 26.50 a 25.65 a 25.22 a
T2 37.14 a 37.18 a 37.19 a 37.23 a
T3 40.85 a 40.94 a 39.60 a 39.88 a
T4 55.03 a 53.35 a 53.85 a 52.25 a
abc
70 Pyrogallo
Chlorogenic
60
Epi-catechein
50
oleuropein
40 Caffeic
Ferulic
30
Vanillic
20
Protocatchuoic
10 Dihydroxy
benzoic acid
0 Catechin
0 7 14 21 0 7 14 21 0 7 14 21 0 7 14 21 0 7 14 21
T0 T1 T2 T3 T4 syringic acid
Fig.2 . Phenolic compounds content of beetroot, carrot

Galic acid
and apple juice blends during storage
250
MINERAL COMPOSITIONS
Ca
200
MGL-1
150 Mg
100 Fe
50 Zn
0
0 7 14 21 0 7 14 21 0 7 14 21 0 7 14 21 0 7 14 21 K2
T0 T1 T2 T3 T4
STORAGE TIME (DAYS)
Fig.3 . Mineral Compositions of the the beetroot, carrot and apple juice
blends
0.1
NO3 and NO2 mg L-1
0.08
0.06 NO3
0.04 NO2
0.02
0
0 7 14 21 0 7 14 21 0 7 14 21 0 7 14 21 0 7 14 21
T0 T1 T2 T3 T4
Storage time (Days)
Fig.4 . NO2 and NO3 content of the beetroot, carrot and apple
2
Exogenous pathway
Nitrite Salivary Recycling
O
Dietary Nitrate Mouth 3 Nitric Oxide or
X
I Tissue-Specific
Dietary Nitrite Nitrite 3 Nitric Oxide D oxidation to Nitrite
A
T NO2, NOx
I
O
Systemic circulation Nitrite, Nitrate
N
Urine, Body fluids
L-arginine + O2 Nitric Oxide synthase Nitric Oxide
FIGURE (5) A schematic diagram of the physiologic disposition of nitrate, nitrite, and nitric oxide from exogenous (dietary) and
endogenous sources. The actions of bacterial nitrate reductases on the tongue and mammalian enzymes that have nitrate reductase activity
in tissues are noted by the number 1. Bacterial nitrate reductases are noted by the number 2. Mammalian enzymes with nitrite reductase
activity are noted by the number 3.
‫‪Evaluation of Beetroot Juice Blends with Carrot and Apple Juice as Healthy Beverage‬‬
‫‪Abeer M.N.H. El-Dakak; Mona E. Youssef and Hanaa S.M. Abd El-Rahman‬‬
‫تقييم عصيرالشمندر المخلوط بعصير الجزر والتفاح‬

‫كمشروب صحي‬
‫عبيرمحمد ناصرهارون الدقاق ‪ -‬منى السيد يوسف ‪ -‬هناء سيد محمد عبد الرحمن‬
‫قسم االغذيه الخاصه والتغذيه ‪ -‬معهد بحوث تكنولوجيا االغذيه ‪ -‬مركز البحوث الزراعيه‬
‫الملخص العربى‬
‫استهالك عصير الشمندر قد يخفض ضغط الدم وبالتالي يقلل من امراض القلب واالوعيه‬
‫الدمويه‪ .‬الهدف من هذه الدراسة انتاج عصير من الشمندر المخلوط بعصير الجزر والتفاح كمشروب‬
‫صحي ومنتج جديد له تأثير مخفض للضغط‪ .‬تم عمل مخاليط من عصير الشمندر والجزر والتفاح‬
‫بالدرجه المثلى وتم تخزينها على درجة حرارة الثالجه في زجاجات زجاجيه لمدة ‪ 21‬يوم وذلك بعد‬
‫البسترة على درجة حرارة ‪° 90‬م ‪25/‬ث‪ .‬وقد تم عمل تحاليل كيميائيه وطبيعيه وحسيه وقد وجد‬
‫تغييرات غير محسوسه في ‪ pH‬والحموضه والجوامد الكليه وفيتامين ‪ C‬والكاروتينات الكليه وكان‬
‫اعلى محتوى من الكاروتينات في عينة )‪ (T4‬والتي تتمثل في مخلوط الشمندر‪ ،‬الجزر‪ ،‬والتفاح بنسب‬
‫‪( 30 :20:50‬ح‪/‬ح‪/‬ح) ‪ 55.03‬ملجم لكل لتر وهذه الزياده ترجع لوجود الجزر‪ .‬وكان اعلى محتوى‬
‫لفيتامين ‪ C‬لنفس العينه بعد ‪ 21‬يوم ‪ 30.40‬ملجم لكل ‪100‬مل وهذا يعمل على تحسين القيمه الغذائيه‬
‫للعصير‪ .‬متوسط مستوى النترات والنيتريت يتراوح ما بين ‪ 0.002‬الي ‪ 0.005‬ملجم لكل لتر و‬
‫‪ 0.005‬الي ‪ 0.092‬ملجم لكل لتر على التوالي خالل فترة التخزين‪ .‬كانت درجات القبول الكليه في‬
‫التقييم الحسي للعينه ‪ T4‬اعلى من ‪ 8‬وذلك لوجود عصير التفاح بنسبة ‪ %30‬وهذا يدل على ان اضافة‬
‫التفاح كان جيدا على النطاق التجاري وايضا من الناحيه التغذويه كذلك اضافة عصير الجزر لعصير‬
‫الشمندر كان مهما لتوفير المتطلبات الغذائيه من البيتاكاروتين للمستهلك‪ .‬كانت بسترة العصير لها تأثير‬
‫فعال اليقاف نشاط الميكروبات باالضافه الطالة فترة الصالحيه لمدة ‪ 21‬يوم‪ .‬نوصي بتناول هذا المنتج‬
‫لالطفال و الشباب وكبار السن خالل ال‪ 21‬يوم‪.‬‬
‫الكلمات المفتاحية‪ :‬عصير الشمندر والجزر والتفاح – المشروب الصحي – النترات – ضغط الدم‬
‫‪Bulletin of the National Nutrition Institute of the Arab Republic of Egypt. December 2016‬‬ ‫‪(48)128‬‬

Beetroot Carrot Apple Juice

Uploaded by

Copyright:

Available Formats

Beetroot Carrot Apple Juice

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Beetroot Carrot Apple Juice

Uploaded by

Copyright:

Available Formats

Evaluation of Beetroot Juice Blends with Carrot and Apple Juice as Healthy Beverage

Evaluation of Beetroot Juice Blends with

Keywords: Beetroot, Carrot, Apple, Juice, Healthy beverage, Nitrate, Nitrite,

INTRODUCTION reported that after consumption

juice, with a peak drop occurring betalains, mainly comprise of

not exposed to any particular 2005); however, such an effect

it cannot depict the net effects of by a hydraulic press (Hafico,

twenty-member panelist. The calibrated with pH 4 and pH 7

in total soluble solids during of fruit juices (Sanchez-Moreno

Total sugar and reducing sugar juice blends. The viscosity of

2006). These compounds The decrease in polyphenols

and calcium were medium industries not only for its

decreases the incidence of Ankush D; Jumde RN Shukl A

Protein and mineral Immobilized pectinase

Prospective study of Greenwood MS; Adamson JD

Rejoint Communication Int. J. Food Sci. Technol.

Jan AS and Masih ED (2012): Kenjale AA and Ham KLT

Kumar Y (2015): Pharmacentical

Nutrition and Food products in India, Int. J.

International Journal of Integrative and

Table (1) Prepare juice blends as following blending ratios

Table(2) Total soluble solids

Treatments 0 days 7th day 14th day 21st day

Table (3) Changes in titratable acidity (g/100ml) during storage day

Treatments 0 days 7th day 14th day 21st day

T1 0.11 a 0.12 a 0.12 a 0.13 a

T2 0.14 a 0.14 a 0.14 a 0.14 a

T3 0.22 a 0.22 a 0.23 a 0.23 a

T4 0.23 a 0.23 a 0.24 a 0.24 a

Table 4 Changes in pH during storage day

Treatments 0 days 7th day 14th day 21st

Table 5 Changes in ascorbic acid (mg/100ml) content during storage day

Treatments 0 days 7th day 14th day 21st day

Treatments %Total sugar %Reducing sugars

Table 7 changes in apparent viscosity (cp) content during storage day

Treatments 0 days 7th day 14th day 21st day

Table 8 changes in total carotenoids (mg/l) content during storage day

Treatments 0 days 7th day 14th day 21st day

Fig.2 . Phenolic compounds content of beetroot, carrot

‫تقييم عصيرالشمندر المخلوط بعصير الجزر والتفاح‬

You might also like