Evaluation of beetroot (Beta vulgaris L.) leaves during its developmental stages: a chemical composition study

Food Science and Technology (Campinas)

Polyana Batoqui França Biondo²  Joana Schuelter Boeing²  Érica Oliveira Barizão²  Nilson Evelazio De Souza¹  Makoto Matsushita²  Claudio Celestino De Oliveira²  Marcela Boroski²  Jesuí Vergílio Visentainer² 

[1] ,State University of Maringá Department of Chemistry Maringá PR ,Brazil

关键词: beetroot leaves;    minerals;    fatty acid;    alpha-linolenic acid;    antioxidant activity;   

DOI  :  10.1590/S0101-20612014005000007

来源: SciELO

【 摘 要 】

Beetroot leaves (Beta vulgaris L.) are commonly cut off and discarded before using its bulb due to lack of knowledge of how to use them. Aiming at using these leaves, in the present study, in natura and dehydrated beetroot leaves were chemically characterized in terms of fatty acid composition, proximate composition, minerals, total phenolic compounds (TPC), and antioxidant activity by DPPH• in different stages (60, 80, and 100 days) of development. The beetroot leaves showed significant levels of protein and lipids in all developmental stages, and all proximate composition nutrients decreased during these maturation stages; the highest content was observed at 60 days. The Fe content decreased during the developmental stages (from 342.75 to 246.30 mg.kg-1), while the content of K increased (from 13,367.64 to 20,784.90 mg.kg-1). With regard to to fatty acid composition, linolenic acid was present in the greatest quantity, and it increase up to 2.58 mg.g-1 (in natura) and 40.11 mg.g-1 (dehydrated) at 100 days of development. The n-6/n-3 ratios were low in all stages. The TPC and antioxidant activity by DPPH• changed during the developmental stages. The TPC was highest in the 100-day dehydrated leaves (15.27±0.12 mg GAE.g-1 FW), and the 50% inhibition of DPPH• (IC50 89.52 µg.mL-1) were better in the 60-day in natura leaves. This study shows that all developmental stages produced satisfactory results, and therefore, these leaves can be reused as food. The antioxidant activity and the chemical constituents, mainly the ω-3fatty acid, increased during the stages of development.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License