Data on the effect of osmotic dehydration on the iron, betacyanin and betaxanthin content, and on the antioxidant potential of beetroot pulp

Iron content in osmotically dehydrated samples using various process parameters: type and concentration of the osmotically active substance, chemical form and concentration of iron compounds, time and temperature. The content of betacyanins and betaxanthins and antioxidant activity (DPPH, ABTS, FRAP, ORAC) in dehydrated beet pulp samples, selected for their highest iron content. The results were obtained using the following analytical methods and techniques: fluorescence method (ORAC) spectrophotometric methods (ABTS, DPPH, FRAP) atomic absorption spectrometry (iron content analysis) high-performance liquid chromatography (HPLC).