Bioactive potential of beetroot (Beta vulgaris) Punia Bangar, Sneh; Sharma, Nitya; Sanwal, Nikita ...
Food research international,
August 2022, 2022-08-00, 20220801, Letnik:
158
Journal Article
Recenzirano
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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.
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.
It is suggested that nitrate-rich beetroot juice (BRJ) reduces the blood pressure (BP) in various populations. We aimed to investigate the effect of BRJ on BP in adults with hypertension according to ...the European Society of Hypertension Guidelines (clinical BP ≥ 140/≥ 90 mmHg) and whether BRJ can be considered as an adjunct to hypertension drug treatment by conducting a meta-analysis of randomized controlled trials.
PubMed, SCOPUS, Medline Ovid, Cinahl, Cochrane Library and Web of Science were searched from inception until April 13, 2024 to identify randomized controlled trials of BRJ versus placebo, water, or no intake. Risk of bias was assessed using a standardized appraisal instrument from the Swedish Agency for Health Technology and Assessment of Social Services, which is based on the Cochrane risk-of-bias tool for randomized trials. The pooled BP effect size was calculated using random effects models and meta-regression. Certainty of evidence was assessed using GRADE. Eleven trials (349 patients) were included. BRJ yielded a significant reduction in clinical systolic BP compared with placebo mean difference (MD) −5.31 mmHg (95% CI –7.46, −3.16; I2 = 64%, GRADE ⊕⊕OO). There was no significant effect on clinical diastolic BP or 24-h BP outcomes, and the heterogeneity was moderate to high.
Daily ingestion of 200–800 mg of nitrate from BRJ may reduce clinical systolic BP in hypertensive individuals with no sign of development of tolerance. Certainty of evidence is low, and results should be interpreted with caution.
•This is the first systematic review and meta-analysis evaluating the effect of dietary nitrate from beetroot juice only, on blood pressure in individuals with hypertension (>140/> 90 mmHg).•In adults with hypertension, evidence does not support a prolonged blood pressure reduction, as measured by 24-h BP, after daily supplementation with nitrate-rich beetroot juice.•In adults with hypertension, daily supplementation with nitrate-rich beetroot juice lowers the clinical systolic blood pressure, with a significant effect up to 90 days of intervention.•There is a possible inverse association of dose-effect across 200–800 mg nitrate, with the lowest dose giving the highest reduction in clinic systolic blood pressure.
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.
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