Isolation of saponins from table beetroot and primary evaluation of their pharmacological activity

Атаманова, С. А.; Brezhneva, T. A.; Сливкин, А. И.; Nikolaevskii, V. A.; Селеменев, В. Ф.; Mironenko, N. V.

doi:10.1007/s11094-006-0038-2

Cited by 21 publications

(18 citation statements)

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“…Beetroots (Beta vulgaris) are rich in valuable, active compounds such as carotenoids (Dias et al, 2009), glycine betaine, (de Zwart et al, 2003), saponins (Atamanova et al, 2005), betacyanines (Patkai et al, 1997), folates (Jastrebova et al, 2003), betanin, polyphenols and flavonoids (Váli et al, 2007). Therefore, beetroot ingestion can be considered a factor in cancer prevention (Kapadia et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave methods

Figiel

2010

Journal of Food Engineering

239

168

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Section: Introductionmentioning

confidence: 99%

Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave methods

Figiel

2010

Journal of Food Engineering

239

168

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“…Many saponins are known to exhibit biological activity, such as antiviral, antidiabetic, cytotoxic, or allelopathic activity, etc., which makes those two substances, and the plants containing them, interesting objects for pharmacological investigations [1,2,3,7,15,19]. [18] As part of our ongoing studies on the isolation and identification of triterpene saponins in the roots of red beet, we found that all the found compounds were glyco- (Fig.…”

Section: Introductionmentioning

confidence: 96%

Triterpene saponins as bitter components of beetroot

Mikoajczyk-Bator¹,

Kikut-Ligaj²

2016

zntj

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S u m m a r yMany varieties of beetroots (Beta vulgaris L.) are valued for their productivity as well as their content of nutrients and pigments from a group of betalains that have strong antioxidant properties. On the other hand, the strong bitterness of roots of several beet varieties is a frequent reason for their being not accepted by consumers. The hitherto published studies describe too vaguely the diversity of beetroot varieties in terms of their bitter taste. Up to now, it is still not clear, which of the secondary metabolites that naturally occur in beetroots is responsible for their bitter taste and aftertaste. The objective of this study was to determine the group of compounds that caused that beetroots had a bitter taste and bitter aftertaste of a high intensity level. The first stage in the research study was to select the most bitter beetroot cultivars based on the sensory characteristics of fresh beet roots (of their flesh and skin) of six cultivars ('Nochowski', 'Chrobry', 'Noe 21', 'Rywal', 'Opolski', and 'Wodan'). The sensory profile of the analysed group of beets showed that the flesh and skin of the 'Nochowski', 'Chrobry', and 'Noe 21' cultivars were characterized by the most intense bitterness. The 'Rywal', 'Opolski', and 'Wodan' cultivars were marked by a relatively low intensity level of the bitterness notes. A mixture of triterpene saponins was isolated from a lyophilisate in the roots of the 'Nochowski' cultivar that, according to the sensory evaluation results, was classified into the group with the strongest bitterness traits. The results of sensory analyses of the saponin mixture of the 'Nochowski' cultivar, its concentration being C = 1.3515 g/dm 3 , confirmed that the group of those compounds had a strong bitter taste comparable to that of the quinine solution at a C 2 = 6.6 × 10 -3 g/dm 3 concentration. It was also proved that the beetroot extracts tested were a mixture composed exclusively of saponin compounds, which varied in their chemical structure.

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“…These colorful root vegetables help to protect against heart disease and certain cancers (colon cancer) (Kavalcova et al, 2015). Beetroots are rich in other valuable compounds such as carotenoids (Dias et al, 2009), glycine betaine (de Zwart et al, 2003), saponins (Atamanova et al, 2005), betacyanins (Patkai et al, 1997), folates (Jastrebova et al, 2003), betanin, polyphenols and flavonoids (Vali et al, 2007). Therefore, beetroot ingestion can be considered a factor in cancer prevention (Kapadia et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

Nutritional assessment of beetroot (Beta vulgaris L.) powder cookies

Ingle

Thorat

Kotecha

et al. 2017

AJDFR

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Fruits and vegetables are important constituents of the diet and provide significant quantities of nutrients, especially vitamins, minerals and fiber. Beetroots (Beta vulgaris L.) are a rich source of potent antioxidants and minerals including magnesium, sodium and potassium. It contains betaine, which is important for cardiovascular health. Beetroots are low in calories (about 45 Kcal per 100 g) and have zero cholesterol. The study was conducted to improve the nutritional qualities of cookies with incorporation of different levels of beetroot powder i.e. 0, 5, 7, 10, 15 and 20 %, and examined for its physical and chemical composition. The proximate composition of cookies enriched with beetroot powder from 5 to 20% indicated that protein was increased from 7.39 to 9.12 %, crude fibre 0.95 to 1.90 % and ash content 0.93 to1.89 %. The incorporation of beetroot powder in cookies lowered the lightness (L*) and yellowness (b*) but increased redness (a*) of cookies. The hardness of the cookies was increased with increasing the level of beetroot powder. Sensory evaluation of cookies concluded that the cookies prepared with addition of 10% beetroot powder were more acceptable as compared to others.

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Isolation of saponins from table beetroot and primary evaluation of their pharmacological activity

Cited by 21 publications

References 1 publication

Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave methods

Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave methods

Triterpene saponins as bitter components of beetroot

Nutritional assessment of beetroot (Beta vulgaris L.) powder cookies

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