Red Beet and Tarragon Microgreens: Phytochemical Composition, Antioxidant Activity, and Sensory Properties of Cold-Pressed Juices

We assessed the effect of cooking methods (baking and steaming) on the phytochemicals and antioxidant activity of aqueous and ethanolic extracts of beet (Beta vulgaris L.) stalks and leaves using FRAP and DPPH assays. Steaming for 45 minutes increased (p < 0.05) the concentration of phenolic compounds compared to raw beet stalks and leaves. In contrast, we observed a reduction of these compounds (p < 0.05) when beet leaves and stalks were baked. The type of solvent used to prepare the extracts also influenced the concentration of phytochemicals and antioxidant activity. The ethanolic extract was more efficient in extracting phenolic compounds from the steamed samples and yielded the highest antioxidant values measured by the DPPH assay (p < 0.05).. The results suggest that beet leaves and stalks should be consumed after steaming. This vegetable can contribute to phenolic compounds in a balanced diet, contributing to the reduction of food waste.

Fresh fruit and vegetable juices are commonly consumed as a valuable source of nutrients, while wheatgrass juice is, due to its nutritional value, used as a natural dietary supplement. The main aim of this research was to evaluate the effect of wheatgrass juice addition to apple, beet, carrot, orange, and lemon juice on total and in vitro bioaccessible concentrations of K, Ca, Mg, Mn, Fe, and Zn, vitamin C concentration, total phenolic and flavonoid content, and antioxidant activity. In comparison to other juices, wheatgrass juice had the highest total and in vitro bioaccessible concentrations of Ca, Mg, Mn, Fe, and Zn, while beet juice had the highest K concentration. Lemon and orange juices had the highest vitamin C concentration, while the highest total phenolic and flavonoid content were found in wheatgrass juice. After the addition of wheatgrass juice, Ca, Mg, Mn, and Zn concentration increased in all examined juices, vitamin C concentration increased in apple, beet, and carrot juice, total phenolic content increased in carrot juice, while total flavonoid content increased in apple, carrot, and orange juice. In comparison to the examined juices, wheatgrass juice has better nutritional value, and it could be used in a mixture with other juices to improve their nutritional value.

About 35-45% of the global population is affected by iodine deficiency. Iodine intake can be increased through the consumption of biofortified vegetables. Given the increasing interest in wild edible species of new leafy vegetables due to their high nutritional content, this study aimed to evaluate the suitability of Swiss chard (Beta vulgaris ssp. vulgaris var. cicla) and its wild ancestor sea beet (Beta vulgaris ssp. maritima) to be fortified with iodine. Plants were cultivated hydroponically in a nutrient solution enriched with four different concentrations of iodine (0, 0.5, 1.0, and 1.5 mg L-1 ), and the production and quality of baby leaves were determined. Sea beet accumulated more iodine than Swiss chard. In both subspecies, increasing the iodine concentration in the nutrient solution improved leaf quality as a result of greater antioxidant capacity - the ferric reducing ability of plasma (FRAP) index increased by 17% and 28%, at 0.5 and 1.5 mg L-1 iodine, respectively - the content of flavonoids (+31 and + 26%, at 1 and 1.5 mg L-1 of iodine, respectively), and the lower content of nitrate (-38% at 1.5 mg L-1 of iodine) and oxalate (-36% at 0.5 mg L-1 of iodine). In sea beet, however, iodine levels in the nutrient solution higher than 0.5 mg L-1 reduced crop yield significantly. Both subspecies were found to be suitable for producing iodine-enriched baby leaves. The optimal iodine levels in the nutrient solution were 1.0 in Swiss chard and 0.5 mg L-1 in sea beet, as crop yield was not affected at these concentrations and leaves contained enough iodine to satisfy an adequate daily intake with a serving of 100 g. © 2023 Society of Chemical Industry.

Beet root (Beta vulgaris L.) is well known in cuisine and is also used in traditional medicine to prevent many diseases. We investigated the methanolic extract and juice with respect to the phenolic and flavonoid contents and evaluated their antioxidant, anticoagulant and genotoxic activities. Genotoxicity was studied with the bacterial Vitotox test and the alkaline comet assay involving human C3A liver cells. The methanolic extract had the highest phenolic and flavonoid contents with values of 39.75 mg GAE/g and 20.73 mg CE/g extract, respectively. Methanolic extract and juice showed surprising anticoagulant and antioxidant activities. They were devoid of any genotoxicity or cytotoxic effects. The results show the potential of the plant, especially the juice, as a new source of bioactive molecules for therapeutic purposes, possibly in the treatment of cardiovascular diseases.

The objective of the study was to investigate the effect of beet root and carrot as filler and natural food colourant on the chemical, physical and sensory properties of kamaboko. Kamaboko from catfish (Clarias gariepinus) surimi was processed with carrot (Daucus carota) and beet root (Beta vulgaris) at two concentrations (12 and 16% of surimi weight). Assesment was done on chemical (proximate, pH), physical (folding test, WHC, gel strength and breaking force) properties as well as sensory evaluation. The results showed that kamaboko gel processed using beet root had better performance than kamaboko gel processed using carrot. Kamaboko processed using beet root has protein content, folding test, water holding capacity, gel strength, breaking force, and sensory characteristics (appearance, colour, odor, texture, and taste) better than kamaboko processed with carrot. Increasing concentration of filler only affect on the gel strength and breaking force of kamaboko processed with beet root. The best characteristic of kamaboko was obtained from kamaboko processed using beet root with concentration of 12%. However, beet root was not recommended as colourant since the colour was not stable especially when stored at freezer.

Antioxidant properties, betalain profiles and biochemical composition were studied in table beets with maroon and yellow root colors. Features of dynamic changes during the growing season were described. Significant differences in antioxidant activity were found in table beet accessions with differently colored roots. Negative dynamics of antioxidant activity were observed in all accessions. Statistically significant differences were registered among the accessions in the total amounts of phenolic compounds, chlorophylls, and betalains. The group of maroon accessions demonstrated strong positive correlations between their antioxidant activity and total phenolics (r = 0.91), antioxidant activity and betacyanins (r = 0.80), and between betacyanins and phenolics (r = 0.90). The antioxidant activity in the accessions with yellow roots was associated with chlorophyll b (r = 0.85), ascorbic acid (r = 0.83), and total phenolics (r = 0.83). The data are presented on the structure of betalains in two table beet groups contrasting in their root color. The results of the study made it possible to identify key components in the biochemical profile of differently colored beetroots, associated with their high antioxidant activity. Dynamic changes were shown for the antioxidant activity and fractional composition of betalains in table beet during its growing season, and a conclusion was made concerning the higher nutritional value of maroon cultivars.

Following an application from Italsur s.r.l., submitted pursuant to Article 13(5) of Regulation (EC) No 1924/2006 via the Competent Authority of Italy, the Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver an opinion on the scientific substantiation of a health claim related to a combination of red spinach, green spinach, red chicory, green chicory, green leaf chard, red leaf chard, red Swiss chard, golden Swiss chard and white Swiss chard and maintenance of normal blood cholesterol concentration. The food that is the subject of the health claim, a combination of red spinach (Spinacia oleracea L.), green spinach (Spinacia oleracea L.), red chicory (Cichorium intybus L.), green chicory (Cichorium intybus L.), green leaf chard (Beta vulgaris L. var. cicla), red leaf chard (Beta vulgaris L. var. cicla), red Swiss chard (Beta vulgaris L. var. cicla), golden Swiss chard (Beta vulgaris L. var. cicla) and white Swiss chard (Beta vulgaris L. var. cicla), is sufficiently characterised. The claimed effect, maintenance of normal blood LDL-cholesterol concentration, is a beneficial physiological effect. No human intervention studies from which conclusions could be drawn for the scientific substantiation of the claim were provided by the applicant. The Panel concludes that a cause and effect relationship has not been established between consumption of a combination of red spinach, green spinach, red chicory, green chicory, green leaf chard, red leaf chard, red Swiss chard, golden Swiss chard and white Swiss chard and maintenance of normal blood LDL-cholesterol concentration.

Following an application from Italsur s.r.l., submitted pursuant to Article 13(5) of Regulation (EC) No 1924/2006 via the Competent Authority of Italy, the Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver an opinion on the scientific substantiation of a health claim related to a combination of red spinach, green spinach, red chicory, green chicory, green leaf chard, red leaf chard, red Swiss chard, golden Swiss chard and white Swiss chard and protection of blood lipids from oxidative damage. The food that is the subject of the health claim, a combination of the following frozen vegetables: red spinach (Spinacia oleracea L.), green spinach (Spinacia oleracea L.), red chicory (Cichorium intybus L.), green chicory (Cichorium intybus L.), green leaf chard (Beta vulgaris L.var. cicla), red leaf chard (Beta vulgaris L.var. cicla), red Swiss chard (Beta vulgaris L.var. cicla), golden Swiss chard (Beta vulgaris L.var. cicla) and white Swiss chard (Beta vulgaris L.var. cicla), is sufficiently characterised. The claimed effect, protection of blood lipids from oxidative damage, may be a beneficial physiological effect. No human intervention studies from which conclusions could be drawn for the scientific substantiation of the claim were provided by the applicant. The Panel concludes that a cause and effect relationship has not been established between consumption of a combination of red spinach, green spinach, red chicory, green chicory, green leaf chard, red leaf chard, red Swiss chard, golden Swiss chard and white Swiss chard and protection of blood lipids from oxidative damage.

The purpose of this study was to assess red beet as a natural colorant in emulsified pork sausage and to investigate the effect of red beet on quality characteristics of emulsified pork sausage during 20 d of cold storage. Red beet was prepared as a powder and a substitute with sodium nitrite at 0.5% and 1.0% levels in emulsified pork sausage. Red beet significantly increased the moisture content and pH (p<0.0001) and affected color traits. Lightness of emulsified pork sausage decreased by the addition of red beet powder (p<0.01), whereas lightness with red beet treatments slightly increased during 20 d of cold storage at 4℃ (p<0.05). Redness dramatically increased with red beet powder (p<0.0001). Color by sensory evaluation also showed a significant effect from red beet addition (p<0.05), whereas the other sensory properties such as flavor, tenderness, juiciness, and overall acceptability were not affected by the addition of red beet powder (p>0.05). Texture and 2-thiobabituric acid reactive substance were also not affected by red beet addition (p>0.05). Therefore, red beet could be a good natural colorant in emulsified pork sausage but it needs additional processing, such as betalain concentration and extraction as a juice, to be used as an antioxidant in meat products.

Effects on table beet of pre-plant organic and Na-amended inorganic fertilizers

Hypertension is an increase in systolic blood pressure, the height of which depends on the age of the individual affected. Red beet (Beta vulgaris) is one of the vegetables rich in inorganic nitrate, betalain, folic acid, riboflavin and potassium antioxidant compounds. Potassium and folic acid play an important role in the process of regulating blood pressure. The addition of pineapple aims to reduce the smell of the soil in red beets. In addition, pineapple also contains potassium and vitamin C which can help lower blood pressure. The purpose of this study was to determine the organoleptic quality, potassium levels and antioxidant activity of red beet juice (Beta vulgaris) by adding smooth cayenne pineapple (Ananas comosus (L) merr.) To patients with hypertension. This research is a RAL study (Completely Randomized Design) with three levels of treatment, namely the ratio of red bits to pineapple, P1 (100: 37.5), P2 (100: 50) and P3 (100: 62.5). Organoleptic quality analysis descriptively and Kruskal Wallis with Mann Whitney follow-up. Potassium test using the Spectometry test and the antioxidant activity test using DPPH Spectometry and converted to IC50. Chemical quality analysis using One-way ANOVA with Duncan's Multiple Range Test. The results showed that the addition of smooth cayenne pineapple had a significant influence on the quality of organoleptic juices. The panelists' acceptance of organoleptic quality of juice (smell, taste and color) tends to be favored. The level of potassium juice increased by an average of 468-1128 mg/ 100ml, the antioxidant juice activity on average was weak to moderate (166.9-101.4 µg/ml). The best treatment level is P3. Further research is needed on the use of pineapple humps, to increase antioxidant levels, and the addition of pineapple or other types of fruit is needed to increase the acceptability of juice.

Introduction: Artificial colours have been used in foods for many years with adverse side effects. As a result, many studies have focused on natural dyes, and interest in natural dyes is increasing every day due to the lack of side effects. The betalains are pigments, which are present in the Beta vulgaris L (red beet) roots; these are exploited for native colouring and additive agents in food. These compounds possess many desirable properties such as antioxidant and antimicrobial activity etc., Nanotechnology is currently being used to enhance plant medicinal applications. It is an environmentally non toxic and low cost method. Aim: To examine the role of beetroot containing betalain on synthesising silver nanoparticles (AgNPs) and determine the antibacterial activity. Materials and Methods: This in-vitro study was carried in Department of Botany, KK College in Namakkal, Tamilnadu during the period of December, 2018 to December, 2020. The 2mM of AgNPs was utilised for the preparation of nanoparticles with beetroot containing betalains. The characterisation of synthesised AgNPs was done by Fourier Transform Infrared spectroscopy (FTIR), Ultraviolet-Visible (UV-Vis) spectroscopy, Transmission Electron Microscopy (TEM) and Scanning Electron Microscopy (SEM). In addition, the antibacterial activity of AgNPs was evaluated by the agar well-diffusion method. Results: In this study, the highest concentration of betalains observed at pH 5 in both solvents [ethanol (154.4 mg/100 mg) and water (131.2±0.15/100 mg)] was recorded. The acetone recorded a maximum of 143.8 mg/100 mg at pH 4. Bio sourced AgNPs had antibacterial activity against Escherichia coli, Staphylococcus aureus, Klebsiella pneumoniae, Enterococcus faecalis, Pseudomonas aeruginosa, Proteus sp, Salmonella sp and Acinetobacter baumannii. Furthermore, synthesised AgNPs inhibited the biofilm formation in all isolates. Conclusion: This study reveals that AgNPs exhibit strong antimicrobial activity so that they can be developed as new types of antimicrobial agents to treat bacterial infections, including biofilm bacterial infections, and are attractive and environmentally friendly.

Total phenolic and flavonoid contents, antioxidant, antidiabetic and antiplasmodial activities of Garcinia forbesii King: A correlation study

Wild edible Swiss chard leaves (Beta vulgaris L. var. cicla): Nutritional, phytochemical composition and biological activities

The current Doctoral Thesis used barley and red beet as alternative carbohydrate sources in rainbow trout diets. The aim was to evaluate their effect on productive, histological and morphometric parameters, their effect on biochemical indexes after an acute stress and their effect on the quality of rainbow trout (Oncorhynchus mykiss). The different markers studied were the same in the barley and red beet experiments. In the barley experiment, increasing concentrations of barley (0-32%) were used in the diet, starting with an average weight of 127.72 ± 5.65 g and ending when they reached commercial weight after 84 days. In the red beet experiment, two red beet levels (14% and 28%) and two betaine levels (0.9% and 1.63%) were used, starting with an average weight of 69 ± 2.2 g and finishing when they reached commercial weight at the end of 105 days. The inclusion of barley in rainbow trout diets did not show significant differences in growth and biometric parameters. While the inclusion of 14% of red beet and 0.9% betaine did not affect growth, nutritive or biometric parameters and nutrient retentions compared to control, higher red beet and betaine concentrations showed a negative effect. When the histological and morphometric parameters were studied in liver and intestine, the results showed that fish fed at high barley concentrations showed smaller hepatocytes than control, while hepatocytes were larger in fish fed with red beet and betaine than control, however, in both cases, the liver had a lower level of vacuolization. Barley inclusion at 8% produced a negative effect at intestine morphological level; however, no effects were observed with the inclusion of red beet. Fish were submitted to stress, a lack of oxygen and increased of fish density, during 10 minutes. The results showed that at basal levels, the inclusion of barley and red beet did not cause any change in cortisol, glucose and MDA levels, although basal lactate values were significantly lower in the fish fed with red beet and betaine. Thirty minutes after stress the concentration of cortisol, glucose and lactate increased significantly in the fish of all groups and the concentration of MDA decreased. The inclusion of barley showed lower cortisol, glucose and lactate values than control. When fish reached commercial weight, the quality of the fillets and antioxidant properties were analysed. In both trials, fish fed with the experimental ingredients showed lower water activity values and textural and colour properties were enhanced. Red beet and betaine inclusion did not show any effect on the oxidative parameters of the fillets, while the inclusion of barley showed an inhibitory effect on fillets lipid oxidation. Concentrations of barley above 8% improved the antioxidant activity of the fillets and increased the content of alpha-tocopherol, however, fish fed with red beet and betaine showed a higher content of flavonoids and phenolics but no effect on the antioxidant properties of the fillet. Finally, when the sensory analysis was carried out, it was observed that fish fed diets with more than 8% barley showed redder gills and better texture than control, in addition to a more intense red colour of the fillet, these characteristics are correlated with an improvement of fish freshness. However, the inclusion of barley or red beet in rainbow trout diets had no effect on the acceptability of fillets.