• Journal of the Korean Society of Food Culture
• /
• v.30 no.4
• /
• pp.457-462
• /
• 2015

The goal of this study is to show that the investigate is preference of beetroot cookie is preferred by consumers and can help to replace calcium, which is depleted because of the stress. As the amount of beetroot powder is increased, pH value, spread factors, loss and leaving rates, and texture properties of cookies were decreased. As a result of the measuring of colorimetric characteristics, the values of "L", "a", "b" were all decreased as the amount of beetroot powder was increased. The cookies containing 30% of beetroot powder was estimated as the most suitable to eat because of the flavor, color, and taste of the beetroot. But cookies having 20% of beetroot powder were estimated as the best to eat because of the texture, sticking power, hardness, and general preference. According to the results, the cookies containing 20% of beetroot powder were selected as the most suitable cookies to eat.

• Korean journal of food and cookery science
• /
• v.32 no.6
• /
• pp.696-703
• /
• 2016

Purpose: This study investigated quality characteristics and retarding retrogradation of sponge cake added beetroot powder. Methods: Sponge cakes were prepared using 0%, 2%, 4%, 6%, and 8% of beetroot powder. The specific capacity, baking loss, and dough yield were calculated. Moisture content and pH were also measured. Color values were assessed using a color measurement spectrophotometer. The retarding retrogradation was calculated employing the Avrami equation. Results: The specific capacity increased in parallel to the addition of beetroot powder's elevation, but baking loss significantly decreased. The dough yield was high in 6% and 8% additions however moisture content did not differ. The pH was increased in 0-4% additions. L and b-values significantly decreased according to the level of beetroot powder. For retarding retrogradation, a 4% addition had the effect of delaying the sponge cake's staling. Conclusion: These results suggested that the beetroot can be considered a good material to improve the quality characteristics, sensory properties, and after the addition of 4% of beetroot powder was able to delay staling. Therefore, so it is assumed to improve the sponge cake shelf life.

• Bulletin of the Korean Chemical Society
• /
• v.35 no.4
• /
• pp.1050-1056
• /
• 2014

Dye sensitized solar cells were fabricated using natural dyes extracted from beetroot, rose and strawberry. The ZnO nanorod working electrode has been prepared by simple hydrothermal method. The crystallinity and morphology of the prepared electrode has been studied using X-ray diffraction and scanning electron microscopy techniques. The effect of natural dye extract temperature, pH of the dye and the solvent used for dye preparation on the solar cell characteristics have been studied. The efficiency of strawberry extract sensitized ZnO nanorod solar cells are found to be better than the other solar cells sensitized using beetroot and rose extracts.

• Korean Journal of Plant Resources
• /
• v.32 no.5
• /
• pp.415-422
• /
• 2019

Rhodosporidium toruloides has been known as an in vitro model of fat metabolism. The purpose of this study is to identify the triglyceride inhibitory effects of hot water extracts from beetroot using R. toruloides. The triglyceride content of oleaginous yeast cultured from YPD culture medium were regulated by treatment of beet root hot water and ethanol extract, respectively. In addition, the number of cells in the oleaginous yeast was 10.48, 8.46, 12.40, 12.80 and $8.24{\times}10^3cell/mL$. The treatment of hot water extract of beet root increased total lipid content of oleaginous yeast in dose dependently. Moreover, the triglyceride content of oleaginous yeast was decreased by hot water extract of beet root extract, respectively. The fat droplet in the oleaginous yeast decreased according to the concentration of hot water extracts from beetroot. The ratio of increase in the number of cells in the oleaginous yeast were increased dose-dependently by treatment of hot water extract from beetroot compared with control group. The free fatty acid and total carotenoid contents were increased concentration-dependently by treatment of hot water extracts from beetroot. These study results indicate that hot water extracts from beetroot has a triglyceride inhibitory effects.

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2019.04a
• /
• pp.110-110
• /
• 2019

Beet (Beta vulgaris) is a crop similar to sugar beet, chard and leaf beets, and its origin is the Mediterranean coast of southern Europe and Central Asia. Among the components contained in beet, betalain, the main component of the root, has been reported to prevent lipid peroxidation induced by active oxygen and free radicals due to its high radical scavenging ability. Among these, the betalain, betanin (Betanidin 5-O-${\beta}$-glucoside) contains both phenolic and cyclic amine groups, all of which are highly electron-donating and act as antioxidants and has tyrosinase inhibitory activity. Betanin accounts for about 75-95% of the total pigment found in the beet. EM stands for effective microorganisms and is a collection of beneficial microorganisms. EM includes yeast, lactic acid bacteria, mycelia, photosynthetic bacteria, actinomycetes, etc. Human patch test according to CTFA guidelines was observed to be a safe source of no stimulation when 5% (v/v) of the EM fermentation liquid was applied to the human body. In addition, beneficial microorganisms are synergistic in the process of co-existence and cultivation and it has the effect of increasing antioxidant capacity and inhibiting corruption. This study confirms the difference in tyrosinase inhibitory activity and betanin content of beetroot extracts and EM fermented beetroot extracts. Hence, these results confirm that EM fermented beetroot extracts are highly beneficial for the human body.

• Korean Journal of Exercise Nutrition
• /
• v.23 no.1
• /
• pp.55-62
• /
• 2019

[Purpose] The effect of acute nitrate supplementation on muscle fatigue is largely unknown. This study aimed to evaluate the effect of acute nitrate supplementation on muscle fatigue. [Methods] Thirty-five recreationally active subjects consumed 140 ml of beetroot (BR) juice (nitrate: 8 mmol·d^-1) or placebo (PL) 12 and 2.5 hours before two exercise sessions. Peak torque was measured during 50 repetitions, at maximal effort, and during concentric knee extensions at 90°·s^-1. Blood pressure (BP) was recorded pre- and post-exercise. [Results] Peak torque, maximum work, rate of fatigue, and rate of work fatigue were similar between the BR and PL conditions. Post-exercise diastolic BP (BR: 67.2 ± 9.8 vs. PL: 64.5 ± 7.9 mmHg, p < 0.05) and mean arterial pressure (BR: 91.6 ± 9.3 vs. PL: 88.8 ± 8.2 mmHg, p < 0.05) were higher with BR supplementation. [Conclusion] These findings suggest that the acute intake of BR juice had no effect on knee extensor muscle strength or fatigue but increased BP in a healthy recreationally active population.

• Journal of the Korean Society of Food Culture
• /
• v.38 no.6
• /
• pp.434-441
• /
• 2023

This study investigated quality characteristics and antioxidant activity of beetroots after blanching. Beetroots were blanched in distilled water, 2% NaCl water, and 2% citric acid water at 100℃ for 3 minutes (the blanched group). The moisture content was highest in the control (CON) at 91.30% (p<0.05), and cooking loss was lowest in the water-blanched beetroot (BW) at 5.39% (p<0.01). Chromaticity decreased after blanching compared to CON (p<0.001). Total polyphenol contents (TPC) and total flavonoid contents (TFC) decreased after blanching, and as a result of comparing the True retention (TR) of the blanching treatment group, BW had the highest with TPC TR 91.22% and TFC TR 70.51%. DPPH and ABTS+radical scavenging activities were highest in the CON, and in the blanching group BW was highest scavenging activity. The total number of microorganisms in the CON group was 2.97 log CFU/g, whereas no microorganisms were detected in the blanched groups. Therefore, this study, blanching in water without additives is the most appropriate method for preserving physiologically active substances and nutrients in beetroots and inhibiting microbial growth.

• The Plant Pathology Journal
• /
• v.31 no.4
• /
• pp.334-342
• /
• 2015

Two fumonisin-nonproducing strains of Fusarium verticillioides and their fumonisin producing progenitors were tested for aggressiveness toward maize, sorghum, rice, and beetroot seedlings grown under greenhouse conditions. None of the plants showed obvious disease symptoms after root dip inoculation. Fungal biomass was determined by species-specific real-time PCR. No significant (P = 0.05) differences in systemic colonization were detected between the wild type strains and mutants not producing fumonisins. F. verticillioides was not detected in any of the non-inoculated control plants. The fungus grew from roots to the first two internodes/leaves of maize, rice and beet regardless of fumonisin production. The systemic growth of F. verticillioides in sorghum was limited. The results showed that fumonisin production was not required for the infection of roots of maize, rice and beet by F. verticillioides.

• Microbiology and Biotechnology Letters
• /
• v.48 no.4
• /
• pp.447-454
• /
• 2020

Veillonella spp. have been reported to be the most prevalent nitrate-reducing bacterial species in the oral cavity. The purpose of this study was to examine the relationship between the abundance of Veillonella spp. and nitrite production after nitrate ingestion. Bacterial samples were obtained from the tongue surfaces of 50 university students. The predominant Veillonella spp., V. atypica, V. dispar, and V. rogosae were identified and enumerated using real-time polymerase chain reaction (qPCR). Salivary nitrate and nitrite were measured before and 30, 60, and 90 min after ingestion of 100 ml of beetroot juice. Increased nitrite concentrations were observed in all participants, with a mean increase of 0.61 (0.42-1.10) mM expressed as the median (interquartile range). Veillonella atypica was detected in 40 subjects (80%), V. dispar in 48 (96%), and V. rogosae in 48 (96%), at quantities ranging from 1.3 × 102 to 2.8 × 107 CFU/ml per subject. The strengths of the correlations of the log colony forming unit (CFU) values of V. atypica, V. dispar, V. rogosae, and the log CFU value of the three species together with the increase in nitrite levels were 0.091, 0.114, -0.228, and 0.060, respectively, none of which were significant (p > 0.05). Our results indicate that the abundance of Veillonella spp. is not related to salivary nitrite production after nitrate ingestion.

• Journal of the Korean Dietetic Association
• /
• v.26 no.1
• /
• pp.14-29
• /
• 2020

Dietary nitrate supplementation from green leafy vegetables and beetroot is involved in the 'nitrate-nitrite-nitric oxide (NO) pathway' and is reported to have important vascular impacts. This study evaluated the blood parameters and blood flow change subsequent to a raw juice diet program. The 28 subjects who voluntarily participated in the raw juice diet program at Sahmyook University were instructed to drink the juice composed of fruits and vegetables instead of partaking the usual meal, at a scheduled time daily. The study was approved by the research ethics council of the Sahmyook University (SYUIRB 2014-043). Evaluation of the participants after the required duration revealed decreased levels of soft lean mass (P<0.05), skeletal muscle mass (P<0.001), body fat mass (P<0.001), body mass index (P<0.001) and circulating levels of total cholesterol (P<0.001), triglycerides (P<0.05), HDL-cholesterol (P<0.01), LDL-cholesterol (P<0.01), and blood urea nitrogen (P<0.001). Conversely, circulating levels of creatinine (P<0.001), hemoglobin (P<0.001), and hematocrit (P<0.01) were increased after the intervention. The blood flow levels were also increased after the program (P<0.001). Our results indicate that a short-term raw juice diet contributes to the improvement of vascular blood flow and blood lipid parameters, and decreases the lean muscle mass related to dehydration.