The effect of selenium application on root yield and nutritional quality of fresh and pasteurized beetroot (Beta vulgaris L. ssp. vulgaris var. conditiva Alef. Helm.) juice

The effect of selenization on the root yield and quality (polyphenols, selenium, total soluble solids, sugars, acids) in fresh and pasteurized beetroot juice by using its five varieties (Betina; Červená kulatá; Karkulka; Pablo F1; Renova) was tested. The selenium (50 mg Se/L) was applied by foliar spraying 3 and 5 weeks before the expected harvest date of beetroot. The juice was pasteurized at 85 °C for 5 min. The results showed that the application of selenium led to a significant increase in several key parameters, including average root weight (+13.7%), root yield per hectare (+12.9%), as well as juice yield (+8.6%), which are particularly interesting to juice producers. The application of Se resulted in a substantial increase in Se content, ranging from 83-fold (Betina) to 224-fold (Karkulka) compared to the control. To achieve the recommended daily allowance (RDA) of selenium (70 μg), 59-112 mL of fresh selenized juice is required, depending on the variety. However, selenization has been observed to result in a decline in polyphenols, total soluble solids, sugars, and acids in beetroot juice. Pasteurization has been shown to decrease all qualitative parameters in juice; nevertheless, it can be regarded as a suitable method for beetroot processing. The findings of this study could prove beneficial for beetroot growers seeking to produce products with enhanced nutritional value while maintaining optimal beetroot yield. • Selenium (Se) contributed to increase of beetroot yield • High accumulation ability for Se in beetroot = higher Se intake in the food chain • Consuming of fresh selenized juice simply meets the recommended daily allowance for Se • Possibility for growers to provide a product with added nutritional value