Bioactive potential of beetroot (Beta vulgaris) Punia Bangar, Sneh; Sharma, Nitya; Sanwal, Nikita ...
Food research international,
August 2022, 2022-08-00, 20220801, Volume:
158
Journal Article
Peer reviewed
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•Beetroot bioactive profile along with biological activities, reviewed comprehensively.•A study on beetroot bioactive functionalities aided the development of functional ...foods.•Bioactivities of the fruit, peel, leaves, and stem extracts have been delineated.•The potential therapeutic properties of Beetroot were investigated extensively.
Beetroot (Beta vulgaris) is the most well-known and commonly cultivated fruit from the Chenopodiaceae family. Beetroot is a rich source of nutrients including vitamins (B complex and C), minerals, fibre, proteins, and a variety of bioactive phenolic substances, which are chiefly composed of betalains, and other components possessing antioxidant activity, such as coumarins, carotenoids, sesquiterpenoids, triterpenes, and flavonoids (astragalin, tiliroside, rhamnocitrin, kaempferol, rhamnetin). Beetroot and its value-added products provide a variety of health advantages and may help prevent and manage various ailments and diseases due to bioactive components. Beetroot's phytochemical diversity makes them potential sources of nutraceutical chemicals that can be used to build functional foods. Pharmacologically, beetroot has the potential to be an antioxidant, antimicrobial, anticancerous, hypocholesterolemic, and anti-inflammatory agent. In a comprehensive analysis, this review first provides an overview of the bioactive compounds present in beetroot and its parts, followed by a specific description of the current evidence on this bioactive potential of beetroot and its parts, highlighting the biochemical mechanisms involved. Additionally, the factors affecting the concentration and activity of the beetroot bioactives and the best possible method to conserve its bioactivity has also been discussed in this review.
Total mercury (THg) concentrations in fifty-four beetroot-based DSs and seven lots of conventional and organic beetroots (divided into unpeeled, peeled, and skins) were determined by direct thermal ...decomposition-gold amalgamation cold vapour atomic absorption spectrometry. The analytical procedure was optimised and validated. The recovery (%) for Hg was 101.9 and 92.73 in BCR-463 and DOLT 4, respectively. The intermediate precision value (4.7%) exceeded the repeatability value, which was as expected. The estimated LOD and LOQ values of the analytical procedure used were 0.096 and 0.29 ng, respectively, and were converted to corresponding MDL and MQL values, which were 0.96 and 2.9 ng/g, respectively. The highest contents of THg were found in conventional (28.03 ng/100 g w.w.) and organic (56.2 ng/100 g w.w.) beetroot or powder supplements (0.65 ng/g). Statistical analysis confirmed the differentiation of the analysed group of products at the level of significance 0.05 and 0.001. There were found statistically significant relationships in terms of: dietary supplement-beetroot (p < 0.001), beetroot-part of vegetable (p < 0.05) and dietary supplement-pharmaceutical form (p < 0.05). In conclusion, the analysed DSs did not pose a significant risk for a consumer in terms of permissible contamination limit, Provisional Tolerable Weekly Intake realisation, and the Target Hazard Quotient.
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•Hg levels in dietary supplement samples were below the PTWI value.•The calculated THQ indexes were below 1 thus do not indicate an increased non-carcinogenic risk.•Among beetroot samples, the peeled ones contained the lowest amounts of Hg.•THg levels in unpeeled differed (p < 0.01) from those of peeled beetroot samples.•Peeling beetroot skin can reduce consumer exposure to Hg compounds.
This study aims to modify the ASIFA menu by adding red beetroot to several basic foods,
animal-based side dishes, plant-based side dishes, vegetables and snacks. Acceptance was
assessed by ASIFA ...students' preference for the food served. The menu at ASIFA needs to
be modified because of waste, especially vegetables waste is >20%. ASIFA students
(56.3%) have a low consumption level (70 - <100%), and only 50% of the consumption
level comes from the ASIFA menu, the rest comes from outside food. Red beetroot is a
root vegetable rich in bioactive compounds, known as the NO diet because it is rich in
nitrates so it is useful in increasing the VO2 Max of athletes. A total of thirty volunteers
(15-30 years old) were randomly selected to participate in the study in 2021. Volunteers
were given a modified menu and then judged which one they liked the most (color, scent,
taste texture). The menus have been standardized in the laboratory to get the exact
composition of red beetroot in each menu. Beetroot spaghetti is preferred for basic foods,
beetroot rolled beef is preferred for animal-based side dishes, beetroot tofu perkedel are
preferred for plant-based side dishes, beetroot sweet corn stir fry are preferred for
vegetable menus, beetroot lumpur cake and beetroot sponge cake are preferred for snacks
menu. The menu that has been modified with the addition of red beetroot is preferred,
hence it can be used as an alternative menu variation for ASIFA students.
•Biologically active compounds in seven beetroot varieties were characterized.•Large differences were found especially for nitrate.•Other substances like sugars, betalains and oxalic acid showed ...minor differences.•Large variations in the nitrate content of commercial beetroot juices were found.
Beta vulgaris L. (beetroot) contains high amounts of biologically active substances including betalains and inorganic nitrate. We determined the amounts of various compounds (minerals, betalains, oxalic acid, phenolic acids, and sugars) in juice prepared from seven different beetroot varieties cultivated in Upper Austria. Large differences were found between the varieties for some substances (such as nitrate), whereas others showed only minor variation (certain minerals and sugars). The total betalain content was found to range between 0.8 and 1.3g/L fresh juice (about 60% betacyanins and 40% betaxanthins) that accounted for 70–100% of the total phenolics content. Other detected phenolics were hydroxycinnamic acids, which accounted for up to 2.6% of total phenolics. Nitrate content varied 10-fold between single varieties. Sugar composition was similar in all varieties with an average total content of about 7.7%, consisting of 95% sucrose. Only minor differences in the concentration of oxalic acid (0.3–0.5g/L fresh juice) were found between the varieties. In addition, 16 commercial juices and four powders were analyzed for their nitrate contents, as its metabolic product nitric oxide has been reported to provide cardiovascular benefits. Large variations of the nitrate levels, ranging from 0.01 to 2.4g/L, were found.
Extraction and preparation of red organic dye from beetroot plant in different concentrations by using the solvent extraction process. Ethanol was the solvent used to prepare five different ...concentrations at the ratio of (Dye: Ethanol) abbreviated (D: E) 5:0,4:1, 3:2, 2:3,1:4. The optical, structural, and morphological properties are studied for the samples. The results appeared using the UV-Vis spectroscope the maximum peak of absorption (A) spectrum at wavelength Aλmax=480 nm when the transmittance (T) at the same wavelength 25% and the reflectivity 0.8%. Florescent (F) spectrum of beetroot dye is measured at wavelength Fλmax=535nm achieved to redshift about Δλ=55 nm. Also, measured the energy band gap Eg=2.36 eV and the refractive index n=1.36 of beetroot dye. Finally, the atomic force microscopy (AFM) found the average particle size of dye is 85.9 nm. The results illustrated the organic beetroot dye has a good homogeneity and stability at room temperature so that it can be used in painting, optical, and industrial applications. Also, the dye can be applied in color optics and color optical contact lenses, LASER, and sensitive dye solar cells, which means in different applications because it was harmless, environmentally friendly, and fall under green energy.
This study evaluated the energy efficiency associated with drying by refractance window™ and its effect on the physical and chemical properties of beetroot in two different physical states, in ...semisolid (puree type) and solid (slices) were compared. The refractance window™ drier was compared to a tray dryer at 70 °C on the food surface. The drying time was calculated through the kinetics in both dryers in both physical states of the beetroot determining the moisture content at the beginning and the end of the drying process after which water activity and color retention were determined. Total polyphenol and flavonoid contents respectively, and antioxidant activity were evaluated. Overall energetic efficiency for both dryers was calculated. The beetroot dried in semisolid state using the refractance window™ technology retained color and showed no differences when compared with fresh beetroot. No significant differences in total polyphenol content and total flavonoid content when compared with the fresh sample after application of the refractance window™ were found. The overall energetic efficiency was higher after using refractance window™ drying in beetroot in the two physical states and produced greater retention of quality parameters when compared with the tray dryer.
•Study of beet drying in RW™ by batch without pretreatment.•Evaluation of beet drying in two physical states: puree and slices.•Determination of overall energy efficiency of RW™ batch dryer.•Comparison of overall energy efficiency with a convective dryer.•Evaluation of bioactive substances in beet puree and slices by RW™ drying.
Introduction: Lifestyle modification like increasing fruits/vegetables consumption is one of the key approaches in treating arterial hypertension: a major risk factor for mortality worldwide. Beta ...vulgaris (beetroot) and other vegetables consume frequently could be a rich source of inorganic nitrates, which will be converted to nitric oxide. Objective: To evaluate the effect of the roots of Beta vulgaris (Chenopodiaceae) juice on adults’ subjects with grade 1 hypertension under dietary regime. Methodology: Beetroot was obtained at the local market and decontaminated. Beetroot juice (BJ) was extracted and freeze till utilization. Recruitment was hospital-based, were included all adult subjects of both sexes, with grade 1 hypertensive according to the Joint National Committee 7, not subject to pharmacological treatment, non-gravid women. A single-blinded, randomized, placebo-controlled trial was performed during 4 weeks. Volunteers were randomized to receive either 250 mL of BJ or water (placebo) during 02 weeks and blood pressure (BP) registered in triplicates at baseline, 3 h, at 24 h. BP was recorded daily at home during trial, a week before, and after receiving BJ using an automatic BP machine. Blood and urine nitrates were assessed at baseline and 3 h after drinking juice. Results: A total of 14 subjects participated in the trial including 9 women and 5 men. An overall non-significant decrease in BP of 4.5/0.41 mmHg (decrease of 5.62/2.25 mmHg at H3 p-value = 0.2427/0.3385, and decrease of 1.4 mmHg in systolic blood pressure at the 24th hour p-value = 0.4150) in the intervention group compared to the control group respectively for systolic and diastolic blood pressure of the intervention was observed p-value = 0.1255/0.1612. No change in blood and urine nitrite was registered. Conclusion: Beetroot juice decrease non-significantly blood pressure.
We prepared a pH-sensitive indicator film incorporating beetroot extract (BTE, 0, 1, 2, and 3%, w/w) encapsulated in pectin from watermelon peel (WMP) to monitor quality changes of chilled beef ...during storage. The results showed that a low BTE content (up to 2%) led to a reduction of oxygen permeability (OP) and water vapor permeability (WVP) and an improvement of mechanical properties. The light transmittance of WMP/BTE films decreased and the thermal stability improved with increasing BTE content. Therefore, a film containing 2% BTE (WMP/BTE2) exhibited the best performance. The release of BTE from the WMP film was controlled by diffusion. In addition to good color stability at natural conditions, the WMP/BTE2 film displayed a colorimetric response at a wide range (3–10) of pH values. The color of the WMP/BTE2 film changed from pink (day 0) to brown (day 8) which was associated with the spoilage of the chilled beef. The above results indicate that WMP/BTE2 has great potential in monitoring the quality of chilled beef.
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•A new pH indicator film incorporating pectin from watermelon peels and beetroot extract.•Beetroot extract is a novel pH-sensitive dye showing sensitive color response to pH.•Addition of beetroot extract increases the properties of pectin films.•Films showed sensitive color response to acid and alkaline pH.•These films are suitable to monitor beef spoilage during chilled storage.
The objective of this study was to examine the effects of reformulation of Turkish dry fermented beef sausage (sucuk) by replacing nitrite with beetroot powder (BP), which has high nitrate content, ...on some quality characteristics of the product during storage at 4 °C for 84 days. Four different sausage formulations were produced containing C:150 mg/kg sodium nitrite; BS1:100 mg/kg sodium nitrite and 0.12% BP; BS2:50 mg/kg sodium nitrite and 0.24% BP and BS3: 0.35% BP. The inclusion of BP increased a* value of samples and resulted in the protection of the desired red color during storage. There was no significant difference between the residual nitrite contents of the samples at the end of the storage period. The lactic acid bacteria count was highest in BS3. Suggested storage periods for BS2 and BS3 samples were 56 days by taking into consideration the TBARS value. Sensory evaluation scores of samples with BP were comparable to those of C during storage.