Nutritional Evaluation of Beetroots (Beta vulgaris L.) and Its Potential Application in a Functional Beverage

Abstract

Beetroot is a good source of minerals, fibers, and bioactive components. The present research work was conducted to evaluate the nutritional quality of beetroots (juice, peels, leaves and pomace) enhancing the extracted bioactive components, and developing a functional probiotic beverage. Chemical composition and minerals content of beetroot parts were estimated. The bioactive components were extracted by instant extraction method (IEM) and overnight extraction method (at −20 °C) (OEM) to determine total phenolics, flavonoids, and DPPH inhibition ratio. The extracted beetroot juice was mixed with milk for valorization of the beverage nutritional value and fermented with LA-5 and ABT-5 cultures to create a novel functional beverage. Chemical composition, minerals content, and bioactive components of beverages were estimated. The leaves exhibited the highest calcium content (1200 mg/100 g). Juice showed the highest amount of all minerals except for calcium and magnesium. Overnight extraction method (OEM) increased the antioxidant activity in peels and stems. Natural juice exhibited the highest activity compared to extracts. Fermentation of beet-milk beverage with LA-5 and ABT-5 cultures enhanced the beverage taste, flavor, and antioxidant capacity. Beetroot wastes and juice comprise a valuable nutritional source. Fermentation improved the nutritional value of beetroot and the acceptability of the product.

A Functional Orange Juice Fortified with Beetroot By-Products Attenuates Hyperlipidemia and Obesity Induced by A High-Fat Diet

“…The increase in the protein content was due to the high protein content of the LSJ. Although the obtained result agreed with the protein content of beetroot leaves as reported by Abdo et al [9], it was nearly three times higher than the value of 1.8 g/100 g of protein in the dried beetroot leaf and stalk samples reported by Lorizola et al [28].…”

“…The aerial part of beetroot (leaves and stalks-the non-consumed plant parts-contain massive amounts of phenolics and flavonoids that exhibit a high antioxidant capacity [9]. They contain a high concentration of the flavonoid vitexin-2-rhamnoside (V2R) [2], which represents about 42% of the total detected flavonoids [3].…”

Beetroot as a Potential Functional Food for Cancer Chemoprevention, a Narrative Review

“…The basic nutritional composition of beetroot includes sugars, dietary fibre, fatty acids, minerals and vitamins ( Table 1 ) [ 27 , 34 ]. Among sugars present, sucrose is the main component.…”

Effect of high nitrate vegetable juice supplementation on plasma nitrate and blood pressure in adults: a pilot randomized crossover intervention in healthy volunteers

“…The amount of nitrate in the BRJ and in the leafy juice was estimated based on previous research (1,27,28) . Furthermore, the nutritional compositions of the BRJ (29,30) and the GLVJ (31) were reported in previous studies. The label suggested the nutritional content of the BRJ included 34 kcal, 0 g fat, 7⋅6 g carbohydrates, 0⋅8 g protein and 0⋅08 g salt/100 ml.…”