Distribution of antioxidant components in roots of different red beets (Beta vulgarisL.) cultivars

Abstract

The beetroot is typically on the table in winter in form of pickles or juice, but for its nutritional values it would deserve more common consumption. Its curative effect in great part is due to the several vitamins, minerals, and compounds with antioxidant activity. But the division of biological active compounds is very different in the parts of the root. Based on our results, we could compare the differences between the morphology and some inner contents (soluble solid content, colour, betacyanin, betaxanthin, and polyphenol contents, antioxidant activity, and some fl avonoids) of two beetroot cultivars. The results of the morphological investigations showed that the 'Cylindre' cultivar had more favourable crop parameters than the 'Alto F1' cultivar. In the 'Cylindre' cultivar the polyphenol content and the antioxidant capacity were signifi cantly higher than in the 'Alto F1' cultivar. By determination of the betanin contents of the investigated beetroots, our results showed both betacyanin and betaxanthin contents were higher in the 'Cylindre' cultivar. The chlorogenic acid, gallic acid, the cumaric acid have been identifi ed based on the peaks of HPLC in the studied beetroot cultivars.Keywords: beetroot, antioxidant capacity, polyphenol content, betacyanin, betaxanthin, fl avonoidsThe beetroot is native to the Mediterranean area and ancestor of the wild form of Beta vulgaris L. var. maritime. The Greeks and Romans knew and cultivated and consumed the beetroot in the 2 nd -3 nd centuries. It became known in Hungary in the 17 th . century. The beetroot is one of the ten most powerful vegetables regarding antioxidant capacity. The polyphenol content for the total dry matter is 50-60 mol g -1 (VINSON et al., 1998;KAHKONEN et al., 1999).Its curative effect in great part is due to the numerous vitamins (C-, B vitamins, folic acid and beta carotenes among others) and high mineral content (iron, copper, magnesium, and calcium). BERRADA and co-workers (2007) have determined the K, Cl, P, Mg, and Na contents in natural red beet by 14 MeV neutron activation analysis.KUJALA and his colleagues determined that the total phenol content of beetroot is decreasing towards the inside of the beet body. Fifty percent of the total phenol content is in the peel, 37% is in the crown, and 13% is in the body. Betalain content of the crown is 32% and of the root is 14% (KUJALA et al., 2000). The valuable colour contents of the beetroot are nitrogen-containing, water-soluble pigments, these are the betalains. These can be divided into two main groups; the red betacyanins and the yellow betaxanthins. The major betacyanin pigment in the beetroot is betanin, which is a betanidin-5-O-β-glucoside. The betanidin is the aglycolic form of the betanin. The major betaxanthin is the vulgaxanthin in the red beet (KUGLER et al., 2007). The beetroot also contains anthocyanins, which are responsible for the * To whom correspondence should be addressed. Phone: +36-1-482-6035, fax: +36-1-482-6327, e-mail: dora.szekely@uni-corvinus.hu SZÉKELY et al.: D...

Yield parameters, antioxidant activity, polyphenol and total soluble solids content of beetroot cultivars with different flesh colours

“…Similar results of root weight were presented in several studies with beetroot. Within the Austrian experiment (Wruss et al, 2015), the average root weight of seven beetroot cultivars ranged from 214 to 366 g. Székely et al (2014) found root weight variability of beetroot, depending on its cultivar, from 298.5 to 395.5 g in Hungary. The significant variability of root weight, depending on the beetroot cultivar, was presented by Nizioł-Łukaszewska and Gawęda (2014) in the study realised in Poland (83.7-336.7 g).…”

“…The beetroot (Beta vulgaris L. var. vulgaris) is a biennial vegetable species from the Amaranthaceae family (Székely et al, 2014). The beetroot (or red beet) is native to the Mediterranean area, and it is originated from the wild ancestor of Beta vulgaris L. var.…”

Effect of Drying Methods on Physicochemical Parameters of Different Red Beetroots (Beta vulgaris L.) Species

“…The results were provided in mg g -1 betacyanin DW and mg g -1 betaxantin DW dimension. The phenolic acids content was measured as described previously by Székely et al [14]. The separation of the phenolic components was done with Shimadzu HPLC instrument which consists of a gradients pump (LC 10), an UV-Vis detector (SDP-10A), a degasser (DGU-20A9), a column-thermostating unit (CTO-10A), a control unit (CBM-20A), and a computer software (LC Solution Software) that makes the processing and analysis of data easier.…”

Recovery of Phytochemicals via Electromagnetic Irradiation (Microwave-Assisted-Extraction): Betalain and Phenolic Compounds in Perspective

“…Peroxidases (POX), polyphenol oxidases (PPO), ß -glucosidase, and betalain oxidase are the most responsible enzymes for betalain degradation during processing [ 14 , 37 ]. The disturbance of some endogenous enzymes can be overcome by blanching at 70 °C for 2 min [ 13 , 27 ]. Betalain colorants are available in the form of concentrates [ 44 ] and dried powder through air, freeze, or spray drying [ 43 , 45 ], and are normally used in dairy and confectioneries and even in meat products [ 27 , 46 ], although addition in cold products is preferable because of their thermal sensitiveness.…”

“…Among the acknowledged sources of betalains, i.e., beetroot, swiss chard, dragon fruit, and prickly pear [3][4][5][6], beetroot has gained the most attention since, apart from the whole tuber, even their waste parts such as stalk [7], peel [8,9], and pomace [10,11] are rich in betalains. The ratio of color contents is decisively influenced by specie source, genetic, cultivar, or the environment of cultivation throughout growing, and the stages of harvesting [4,12,13]. Practically, one kilogram of fresh beetroot contains 300-600 mg of betacyanin and 320-420 mg of betaxanthin [14]; compared to the flesh, betalain concentration ranges from 40 to 70% higher in the peel and it also depends on genotypes [15].…”