Please use this identifier to cite or link to this item: https://ktisis.cut.ac.cy/handle/10488/18530
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dc.contributor.authorPetropoulos, Spyridon A.-
dc.contributor.authorSampaio, Shirley L.-
dc.contributor.authorDi Gioia, Francesco-
dc.contributor.authorTzortzakis, Nikos G.-
dc.contributor.authorRouphael, Youssef-
dc.contributor.authorKyriacou, Marios C.-
dc.contributor.authorFerreira, Isabel C. F. R.-
dc.date.accessioned2020-07-21T09:15:01Z-
dc.date.available2020-07-21T09:15:01Z-
dc.date.issued2019-12-
dc.identifier.citationAntioxidants, 2019, vol. 8, no. 12, articl. no. 617en_US
dc.identifier.issn2076-3921-
dc.identifier.urihttps://ktisis.cut.ac.cy/handle/10488/18530-
dc.description.abstractDuring the last few decades, the food and beverage industry faced increasing demand for the design of new functional food products free of synthetic compounds and artificial additives. Anthocyanins are widely used as natural colorants in various food products to replenish blue color losses during processing and to add blue color to colorless products, while other compounds such as carotenoids and betalains are considered as good sources of other shades. Root vegetables are well known for their broad palette of colors, and some species, such as black carrot and beet root, are already widely used as sources of natural colorants in the food and drug industry. Ongoing research aims at identifying alternative vegetable sources with diverse functional and structural features imparting beneficial effects onto human health. The current review provides a systematic description of colored root vegetables based on their belowground edible parts, and it highlights species and/or cultivars that present atypical colors, especially those containing pigment compounds responsible for hues of blue color. Finally, the main health effects and antioxidant properties associated with the presence of coloring compounds are presented, as well as the effects that processing treatments may have on chemical composition and coloring compounds in particular.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofAntioxidantsen_US
dc.rights© 2019 by the authors.en_US
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/*
dc.subjectAnthocyaninsen_US
dc.subjectAntioxidant activityen_US
dc.subjectBeet rooten_US
dc.subjectBetacyaninsen_US
dc.subjectBlue potatoesen_US
dc.subjectCarotenoidsen_US
dc.subjectCyanidinen_US
dc.subjectFlavonoidsen_US
dc.subjectNatural colorantsen_US
dc.subjectSweet potatoen_US
dc.titleGrown to be blue—antioxidant properties and health effects of colored vegetables. Part I: Root vegetablesen_US
dc.typeArticleen_US
dc.collaborationUniversity of Thessalyen_US
dc.collaborationInstituto Politécnico de Bragançaen_US
dc.collaborationPennsylvania State Universityen_US
dc.collaborationCyprus University of Technologyen_US
dc.collaborationUniversity of Naples Federico IIen_US
dc.collaborationAgricultural Research Instituteen_US
dc.subject.categoryAgriculture Forestry and Fisheriesen_US
dc.journalsOpen Accessen_US
dc.countryGreeceen_US
dc.countryPortugalen_US
dc.countryUSAen_US
dc.countryCyprusen_US
dc.countryItalyen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.3390/antiox8120617en_US
dc.identifier.pmid31817206-
dc.identifier.scopus2-s2.0-85078586228-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85078586228-
dc.relation.issue12en_US
dc.relation.volume8en_US
cut.common.academicyear2019-2020en_US
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.openairetypearticle-
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextopen-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0002-2719-6627-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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