Abstract
The white beetroot cv. Śnieżna Kula is the first betanin-free beetroot registered in the European Union. The aim of this study was to compare the phenolic acids profile and antioxidant capacity of leaves of white (SK) and red (CC) beetroots and red (LC) and white (BL) Swiss chard growing in Poland. LC leaves were the richest source of total phenolics (16.55 mg GAE/g FW) and phenolic acids (1.81 mg/g FW), while the highest content of flavonoids was determined in CC leaves (1.6 mg QE/g FW). The highest antiradical activity was observed for LC, whereas CC extract exhibited the highest chelating power. BL and CC leaf extracts demonstrated high LOX inhibitory potential (EC50 = 53.23 and 56.97 mg FW/mL, respectively). An uncompetitive type of LOX inhibition was obtained for all extracts. SK extracts demonstrated the highest XO inhibitory activity (EC50 = 81.04 mg FW/mL). A noncompetitive type of XO inhibition was obtained in both extracts from red leaves (CC and LC), whereas an uncompetitive mode of inhibition was observed in the case of white leaf (SK and LC) extracts. Thus, it can be assumed that the presence of betanin influences the XO inhibition mechanism.
Highlights
The red beetroot (Beta vulgaris L.) is commonly cultivated and consumed in Poland and other countries of the East
This fact prompted the determination of the phenolic acids (PA) profile as well as the content of total phenolics (TPC) and flavonoids (TFC) in the samples
The lowest content of total PA was determined in red beetroot leaves (116.89 mg/100 g fresh weight (FW))
Summary
The red beetroot (Beta vulgaris L.) is commonly cultivated and consumed in Poland and other countries of the East. A new variety of the red beetroot called “Śnieżna Kula” “snow ball”) has appeared in the world market. The plant is a result of multiyear work conducted by researchers and produced by a Polish company—TORSEED. Śnieżna Kula is the first betanin—free beetroot registered in the European Union (Figure 1). The vegetable has retained the taste and aromatic properties of the red beetroot as well as agrotechnical requirements. The white beetroot was created mainly for Italian, French, and English markets, where betanin was withdrawn from diets for babies and children due to its allergenic properties
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