Abstract
There is a lack of data on the actual composition and effectiveness of beetroot-based dietary supplements. The research aimed to determine the profile of 22 elements (Na, K, Ca, Mg, P, Fe, As, Se, Zn, Cu, Ag, Co, Ni, Mo, Al, Mn, Sr, Cr, Ba, Li, Pb, Cd) in beetroot and its supplements by the microwave plasma atomic emission spectrometry (MP-AES) method. The analytical procedure was optimised and validated. The composition of both groups was compared, assessing compliance with the recommended daily doses for the chosen elements, and the health risk was estimated. Furthermore, chemometric analysis was applied. Beetroots constituted a significant source of elements, especially K, Na, Mg, Ca, P, in contrast to supplements which contained their negligible amounts except from iron-enriched products which provided notable amounts of Fe (38.3–88% of the Recommended Dietary Allowance for an adult male from 19 to 75 years old). Some products were significantly contaminated with toxic elements (As, Cd). Factor and cluster analyses were helpful in the differentiation of beetroot and its supplements in view of their type (vegetable, supplement, iron-enriched supplement), origin, type of cultivation (conventional, organic), and form (capsule, tablet) based on their mineral composition. The obtained results indicate the need for more stringent control of supplements, as they may pose a significant health risk to consumers.
Highlights
Beetroot (Beta vulgaris L.) belongs to the Chenopodiaceae family, consisting of approximately 1400 species, and within the genus, Beta L. abundant species are identified [1]
The research aimed to determine the profile of 22 elements (Na, K, Ca, Mg, P, Fe, As, Se, Zn, Cu, Ag, Co, Ni, Mo, Al, Mn, Sr, Cr, Ba, Li, Pb, Cd) in twenty-one beetroot samples and fifty-one beetroot-based dietary supplements samples using the microwave plasma atomic emission spectrometry (MP-AES) method
Results were expressed as mg/100 g fresh weight for beetroot samples and as μg/dosage unit for dietary supplements
Summary
Beetroot (Beta vulgaris L.) belongs to the Chenopodiaceae family, consisting of approximately 1400 species, and within the genus, Beta L. abundant species are identified [1]. Beta vulgaris L. and its subspecies, such as the commercially available B. vulgaris ssp. Vulgaris, known as beetroot, which is used both for industrial and noncommercial purposes, are the most relevant [2]. It is a biennial (rarely perennial) plant that produces an edible tuber with a colour that varies depending on the variety, from yellow to dark red [3], young leaves (chard), and seeds [2]. Beetroot is a rich source of nutrients (especially carbohydrates and proteins) with a relatively low energy value (43 kcal/100 g of fresh product) and bioactive ingredients; such as, betalains, inorganic nitrates, betaine, polyphenols, folates and elements [3]. It is a good source of microminerals such as iron (Fe), zinc (Zn), manganese (Mn), and copper (Cu) [2,4,5]
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