Phenolic compounds

Phenolic compounds are the most widely distributed secondary metabolites, ubiquitously present in the plant kingdom, even if the type of compound present varies according to the phylum under consideration.

Generic terms ‘phenolic compounds’, ‘phenolics’ or ‘polyphenolics’ refer to more than 8,000 compounds found in the plant kingdom and possessing at least an aromatic ring with one or more hydroxyl substituents, including functional derivatives like esters, methyl ethers, glycosides, etc.

They contain benzene rings, with one or more hydroxyl substituents, and range from simple phenolic molecules to highly polymerized compounds.

Phenolic compounds mainly exist in: soluble phenolic compounds and bound phenolic compounds.

Most soluble phenolic compounds are synthesized in the intracellular endoplasmic reticulum of plants, and stored in vacuoles. Bound phenolic compounds, however, are formed by the transportation of soluble phenolic compounds to the cell wall.

Phenolic compounds possess numerous bioactive properties and, although they are not nutrients, dietary intake provides health-protective effects, therefore postharvest treatments have been used to enhance or preserve the contents of phenolic compounds in fruits and vegetables.

Plant phenolics are considered to have a key role as defense compounds when environmental stresses, such as high light, low temperatures, pathogen infection, herbivores, and nutrient deficiency, can lead to an increased production of free radicals and other oxidative species in plants.

The basic structure of a phenolic compound comprises of an aromatic ring with one or more –OH groups.

Phenolics found in food material can be divided into three major groups: simple phenols and phenolic acids, hydroxycinnamic acid derivatives and flavonoids.
Phenolic compounds

Beets

Beets
Beets Processing
Beets require 50 – 70 days from planting to harvesting. They are harvesting by machine and brought to the processing plant in hoppers or trucks. Generally they are not cooled prior to processing. Beets are canned but are not frozen.

At the canning plant, the tops are cut off by machine, after which the roots are held for several days to allow the skin to wilt, thereby loosening it. The beets are then graded for size by machine. After sizing, the beets are washed with sprays of water or in a soaking tank, and are then peeled. Beets are peeled by steaming at 220 degree F for about 20 min. after which the skin is removed. The peeled beets are then trimmed. Small beets are canned whole while the larger beets are sliced prior to filling into cans.

The cans, to which beets have added to a point about 3/8 in. from the tops, are then filled with a weak salt solution. The cans are then sealed and heat processed.
Beets sold in the fresh sate are washed, but usually not topped. They should be cooled to 32 – 35 degree F and held in this manner until sold to the consumer. In this edition, they have storage life of 10 – 14 days. When topped and cooled to 32 degree F they may be held for 3 – 5 months.

Beets Juice and Health Benefits
Beet juice is among the most valuable healing juices available. Beets and beet tops contain a form of iron that is readily absorbed into the blood, nourishing and toning it and building red blood cells. Beet juice is helpful in the treatment of menstrual irregularities as well as the symptoms of menopause. It helps to strengthen the immune system and detoxify the kidneys, liver and gallbladder. It also is useful in treating anemia and liver disorders.

Beet juice is best combined with other vegetable juices to buffer its powerful cleansing action, which can cause nausea and dizziness because it releases nutrients very quickly. Also its strong, earthy taste is more palatable if it is combined with other juices. A combination of 3 ounces each of beet and cabbage juice mixed with 10 ounces of carrot juice furnishes the body with a good balance of nutrients necessary for all physiological functions.
Beets