Factors affecting total antioxidant activity and polyphenol content in beet root chips during production and storage

Relevance and methods. Chips are considered to be one of the most popular food products with high content of biologically active compounds. The aim of the present work was evaluation of quality and antioxidant self-life of beet chips from different cultivars. Effect of drying method (convection, freeze drying) and storage conditions (paper, vacuum plastic bags and aluminum foil) on beet root chips from 4 cvs self-life was investigated. Biochemical methods of analysis and tasting evaluation were used.
Results. Beet intervarietal differences in self-life of chips fat soluble antioxidants were indicated. Paper bags were shown to produce the highest AOA and phenolics values of convection drying products contrary to freeze drying chips in vacuum plastic bags. Differences in AOA and phenolics self-life of products produced via convection and freeze drying are absent. Tasting evaluation (appearance, taste, texture, aroma) revealed the lowest score for Gaspadynya cv. The highest polyphenols loss in chips stored in aluminum foil was typical for Gaspadynya cv chips, while storage in paper bags – for chips from Dobrynya cv chips. In a whole, the results of the present investigation indicate the importance intervarietal differences in beet chips production, as genetic differences determine taste and storability of the product.

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