Book reviews

N.N. MISRA, O.K. SCHLÜTER and P.J. KULLEN (Eds): Cold plasma in food and agriculture. Fundamentals and applications. Elsevier Science Publishing Co Inc., 2016, 125 London Wall, London EC2Y 5AS, United Kingdom ISBN: 978-0-12-801365-6, 380 pages | K. KNOERZER, P. JULIANO and G. SMITHERS (Eds): Innovative food processing technologies. Extraction, separation, component modifi cation and process intensifi cation. Woodhead Publishing, The Offi cers’ Mess Business Centre, Royston Road, Duxford, CB22 4QH, UK, 50 Hampshire Street, 5th Floor, Cambridge, MA 02139, USA The Boulevard, Langford Lane, Kidlington, OX5 1GB, UK ISBN: 978-0-08-100294-0, 481 pages | R. CARLE and R.M. SCHWEIGGERT (Eds): Handbook on natural pigments in food and beverages. Industrial applications for improving food color. Woodhead Publishing Series in Food Science, Technology and Nutrition ,Vol. 295. Woodhead Publisher is an imprint of Elsevier, The Offi cers’ Mess Business Centre, Royston Road, Duxford, CB22 4QH. UK ISBN: 978-0-08-100371-8, 509 pages | J. SINGH and L. KAUR (Eds): Advances in potato chemistry and technology. Academic Press is an Imprint of Elsevier, London, San Diego, Cambridge, Oxford, 2nd edition, ISBN: 978-0-12-800002-1 (print), 725 page

Book reviews

F. Á. Mohos: Confectionery and chocolate engineering – Principles and applications, Wiley Blackwell, Chichester, UK; Hoboken, US ISBN: 978-1-118-93977-2 | Food packaging. Nanotechnology in the agri-food industry, Vol. 7. A.M. GRUMEZESCU (Ed.) Elsevier Science Publishing Co Inc., 2017, 125 London Wall, London EC2Y 5AS, United Kingdom, ISBN: 978-0-12-804302-8, 796 pages | Food processing technology. Principles and practice. P.J. FELLOWS (Ed.) Woodhead Publishing, Cambridge, 2017, Series in Food Science, Technology and Nutrition, Fourth Edition ISBN: 978-0-08-101907-8, 1152 pages | Lactose-derived prebiotics – A process perspective A. ILLANES, C. GUERRERO, C. VERA, L. WILSON, R. CONEJEROS and F. SCOTT Academic Press is an imprint of Elsevier, London, UK, San Diego, USA, Cambridge, USA, Oxford, UK, 2016 ISBN: 978-0-12-802724-0 (print), 312 pages | Nanobiosensors A. GRUMEZESCU (Ed.) Nanotechnology in the Agri-Food Industry Vol. 8. Academic Press is an imprint of Elsevier, 125 London Wall, London EC2Y 5AS, United Kingdom ISBN: 978-0-12-804301-1, 926 pages | Sustainable protein sources S.R. NADATHUR, J.P.D. WANASUNDARA and L. SCANLIN (Eds) Academic Press is an imprint of Elsevier, London, UK, San Diego, USA, Cambridge, USA, Oxford, UK, 2016 ISBN: 978-0-12-802778-3 (print), 456 page

Distribution of antioxidant components in roots of different red beets (Beta vulgaris L.) cultivars

The beetroot is typically on the table in winter in form of pickles or juice, but for its nutritional values it would deserve more common consumption. Its curative effect in great part is due to the several vitamins, minerals, and compounds with antioxidant activity. But the division of biological active compounds is very different in the parts of the root. Based on our results, we could compare the differences between the morphology and some inner contents (soluble solid content, colour, betacyanin, betaxanthin, and polyphenol contents, antioxidant activity, and some flavonoids) of two beetroot cultivars. The results of the morphological investigations showed that the ‘Cylindre’ cultivar had more favourable crop parameters than the ‘Alto F1’ cultivar. In the ‘Cylindre’ cultivar the polyphenol content and the antioxidant capacity were significantly higher than in the ‘Alto F1’ cultivar. By determination of the betanin contents of the investigated beetroots, our results showed both betacyanin and betaxanthin contents were higher in the ‘Cylindre’ cultivar. The chlorogenic acid, gallic acid, the cumaric acid have been identified based on the peaks of HPLC in the studied beetroot cultivars