National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Beetroot (Beta vulgaris L.) is recognized as a functional vegetable owing to its abundance of betalains, dietary nitrate, phenolic compounds, vitamins, and essential minerals. However, comprehensive compositional profiling integrating physicochemical, nutritional, mineral, and bioactive characteristics with antioxidant activity remains limited for locally available cultivars. This study comprehensively evaluated the physicochemical properties, proximate composition, mineral profile, bioactive compounds, and antioxidant potential of fresh beetroot procured from Srinagar, Jammu and Kashmir, India. Fresh mature roots were analysed using standard analytical methods. Beetroot exhibited high moisture content (88.24%), total soluble solids of 10.18 °Brix, pH 5.72, and titratable acidity of 0.19%. The roots contained 9.59% carbohydrates, 2.74% dietary fibre, 1.68% protein, 0.18% fat, and 0.91% ash. Potassium was the predominant mineral (349.62 mg/100 g), followed by sodium (78.14 mg/100 g), phosphorus (41.27 mg/100 g), magnesium (23.81 mg/100 g), calcium (16.42 mg/100 g), and iron (0.82 mg/100 g). Beetroot was also rich in vitamin C (4.96 mg/100 g), total phenolics (146.82 mg GAE/100 g), total flavonoids (41.53 mg QE/100 g), betacyanin (64.81 mg/100 g), betaxanthin (36.47 mg/100 g), and inorganic nitrate (336.84 mg/100 g). The samples exhibited high antioxidant activity, with DPPH and ABTS radical scavenging activities of 72.64% and 89.18%, respectively, and a FRAP value of 13.84 µmol Fe²⁺/g fresh weight. Significant positive correlations were observed between phenolic compounds, betalains, and antioxidant activities, indicating their major contribution to the antioxidant potential of beetroot. These findings demonstrate that fresh beetroot is a nutrient-dense source of natural antioxidants, minerals, and dietary nitrate, supporting its utilization as a functional food ingredient, natural colourant, and value-added raw material for the development of health-promoting food products.
Abeysuriya, H. I., Bulugahapitiya, V. P., & Loku Pulukkuttige, J. (2020). Total vitamin C, ascorbic acid, dehydroascorbic acid, antioxidant properties, and iron content of underutilized and commonly consumed fruits in Sri Lanka. International Journal of Food Science, 2020(1), 4783029.
Azeredo, H. M. C. (2009). Betalains: Properties, sources, applications, and stability—A review. International Journal of Food Science & Technology, 44(12), 2365–2376.
Baião, D. D. S., da Silva, D. V., Del Aguila, E. M., & Paschoalin, V. M. F. (2017). Nutritional, bioactive and physicochemical characteristics of different beetroot formulations. Food additives, 6(6), 21-43.
Baryga, A., Ziobro, R., Gumul, D., Rosicka-Kaczmarek, J., & Miśkiewicz, K. (2023). Physicochemical properties and evaluation of antioxidant potential of sugar beet pulp—Preliminary analysis for further use (future prospects). Agriculture, 13(5), 1039.
Benzie, I. F. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay. Analytical Biochemistry, 239(1), 70–76.
Bhat, T. A., Hussain, S. Z., Wani, S. M., Rather, M. A., Reshi, M., Naseer, B., et al., (2022). The impact of different drying methods on antioxidant activity, polyphenols, vitamin C and rehydration characteristics of Kiwifruit. Food Bioscience, Article 101821.
Bibiana, I., Grace, N., & Julius, A. (2014). Quality evaluation of composite bread produced from wheat, maize and orange fleshed sweet potato flours. American journal of Food science and Technology, 2(4), 109-115.
Boatemaa, E., Larbie, C., Tandoh, M. A., & Lutterodt, H. E. (2025). Assessment of the Nutritional and Phytochemical Composition in Beta vulgaris bulb, stalk and leaves Powder. Applied Food Research, 101442.
Bunkar, D. S., Anand, A., Kumar, K., Meena, M., Goyal, S. K., & Paswan, V. K. (2020). Development of production technology for preparation of beetroot powder using different drying methods. Ann. Phytomed, 9(2), 293-301.
Bunkar, E. D. (2019). PROCESS OPTIMIZATION OF OSMOTIC DEHYDRATION FOR BEETROOT (Doctoral dissertation, BANARAS HINDU UNIVERSITY VARANASI).
Cataldo, D. A., Maroon, M., Schrader, L. E., & Youngs, V. L. (1975). Rapid colorimetric determination of nitrate in plant tissue by nitration of salicylic acid. Communications in soil science and plant analysis, 6(1), 71-80.
Chen, L., Zhu, Y., Hu, Z., Wu, S., & Jin, C. (2021). Beetroot as a functional food with huge health benefits: Antioxidant, antitumor, physical function, and chronic metabolomics activity. Food science & nutrition, 9(11), 6406-6420.
Chhikara, N., Kushwaha, K., Jaglan, S., Sharma, P., & Panghal, A. (2019). Nutritional, physicochemical, and functional quality of beetroot (Beta vulgaris L.) incorporated Asian noodles. Cereal Chemistry, 96(1), 154-161.
Fotiou, D., & Goula, A. M. (2026). Ethanol Pretreatment Before Air Drying of Beetroot: Water Sorption Isotherms, Glass Transition Temperature and Shrinkage During Drying. Applied Sciences, 16(2), 768.
Gandía-Herrero, F., & García-Carmona, F. (2013). Biosynthesis of betalains: yellow and violet plant pigments. Trends in plant science, 18(6), 334-343.
Gandía-Herrero, F., Escribano, J., & García-Carmona, F. (2010). Biological activities of plant pigments betalains. Critical Reviews in Food Science and Nutrition, 50, 675–688.
Georgiev, V. G., Weber, J., Kneschke, E. M., Denev, P. N., Bley, T., & Pavlov, A. I. (2010). Antioxidant activity and phenolic content of betalain extracts from intact plants and hairy root cultures of the red beetroot (Beta vulgaris cv. Detroit Dark Red). Plant Foods for Human Nutrition, 65(2), 105–111.
Hamid, M. G., & Mohamed Nour, A. A. A. (2018). Effect of different drying methods on quality attributes of beetroot (Beta vulgaris) slices. World Journal of Science, Technology and Sustainable Development, 15(3), 287-298.
Herbach, K. M., Stintzing, F. C., & Carle, R. (2006). Betalain stability and degradation—structural and chromatic aspects. Journal of food science, 71(4), R41-R50.
Hord, N. G., Tang, Y., & Bryan, N. S. (2009). Food sources of nitrates and nitrites: the physiologic context for potential health benefits. The American journal of clinical nutrition, 90(1), 1-10.
Jahan, N., Rahman, A., Nishiyama, A., & Kitada, K. (2025). Involvement of Phosphate and the Consequences of Its High Consumption in Energy Metabolism and Muscle Functions. Journal of Nutrition and Metabolism, 2025(1), 5383415.
Jones, A. M. (2014). Dietary nitrate supplementation and exercise performance. Sports medicine, 44(Suppl 1), 35-45.
Kanner, J., Harel, S., & Granit, R. (2001). Betalains a new class of dietary cationized antioxidants. Journal of Agricultural and Food chemistry, 49(11), 5178-5185.
Kaur, S., Kaur, N., Aggarwal, P., & Grover, K. (2022). Sensory attributes, bioactive compounds, antioxidant activity and color values of jam and candy developed from Beetroot (Beta vulgaris L.). Journal of Applied and Natural Science, 14(2), 459.
Kowey, P. R. (2002). The role of potassium. In Women’s Health and Menopause: New Strategies—Improved Quality of Life (pp. 151-157). Boston, MA: Springer US.
Kujala, T. S., Loponen, J. M., Klika, K. D., & Pihlaja, K. (2000). Phenolics and betacyanins in red beetroot (Beta v ulgaris) root: Distribution and effect of cold storage on the content of total phenolics and three individual compounds. Journal of agricultural and food chemistry, 48(11), 5338-5342.
Mejía-Correal, K. B., Marcelo, V., Sanz-Ablanedo, E., & Rodríguez-Pérez, J. R. (2023). Total soluble solids in grape must estimation using vis-nir-swir reflectance measured in fresh berries. Agronomy, 13(9), 2275.
Meléndez-Martínez, A. J., Mandić, A. I., Bantis, F., Böhm, V., Borge, G. I. A., Brnčić, M.,... & O’Brien, N. (2022). A comprehensive review on carotenoids in foods and feeds: Status quo, applications, patents, and research needs. Critical Reviews in Food Science and Nutrition, 62(8), 1999-2049.
Milton-Laskibar, I., Martínez, J. A., & Portillo, M. P. (2021). Current knowledge on beetroot bioactive compounds: Role of nitrate and betalains in health and disease. Foods, 10(6), 1314.
Mirmiran, P., Houshialsadat, Z., Gaeini, Z., Bahadoran, Z., & Azizi, F. (2020). Functional properties of beetroot (Beta vulgaris) in management of cardio-metabolic diseases. Nutrition & metabolism, 17(1), 3.
Mudgal, D., Singh, S., & Singh, B. R. (2022). Nutritional composition and value added products of beetroot: A review. Journal of Current Research in Food Science, 3(1), 01-09.
Padayatty, S. J., Katz, A., Wang, Y., Eck, P., Kwon, O., Lee, J. H.,... & Levine, M. (2003). Vitamin C as an antioxidant: evaluation of its role in disease prevention. Journal of the American college of Nutrition, 22(1), 18-35.
Paul, S. K. (2022). Agronomic Management of Sugar Beet. In Sugar Beet Cultivation, Management and Processing (pp. 257-274). Singapore: Springer Nature Singapore.
Paulauskienė, A., Šileikienė, D., Karklelienė, R., Tarasevičienė, Ž., & Česonienė, L. (2023). Quality Research of the Beetroots (Beta vulgaris L., ssp. vulgaris var. conditiva Alef.) Grown in Different Farming Systems Applying Chemical and Holistic Research Methods. Sustainability, 15(9), 7102.
Perera, D. N., Palliyaguruge, C. L., Eapasinghe, D. D., Liyanage, D. M., Seneviratne, R. H., Demini, S. M. D.,... & Samarakoon, S. R. (2023). Factors affecting iron absorption and the role of fortification in enhancing iron levels. Nutrition Bulletin, 48(4), 442-457.
Petek, M., Toth, N., Pecina, M., Karažija, T., Lazarević, B., Palčić, I.,... & Ćustić, M. H. (2019). Beetroot mineral composition affected by mineral and organic fertilization. PLoS One, 14(9), e0221767.
Prieto-Santiago, V., Cavia, M. M., Alonso-Torre, S. R., & Carrillo, C. (2020). Relationship between color and betalain content in different thermally treated beetroot products. Journal of Food Science and Technology, 57(9), 3305-3313.
Prior, R. L., Wu, X., & Schaich, K. (2005). Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of agricultural and food chemistry, 53(10), 4290-4302.
Sadowska-Bartosz, I., & Bartosz, G. (2021). Biological properties and applications of betalains. Molecules, 26(9), 2520.
Satish, S. K. (2018). Development of technology for beetroot (Beta vulgaris) candy by using different types of sweeteners.
Sawicki, T., Bączek, N., & Wiczkowski, W. (2016). Betalain profile, content and antioxidant capacity of red beetroot dependent on the genotype and root part. Journal of functional foods, 27, 249-261.
Shahidi, F., & Ambigaipalan, P. (2015). Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects–A review. Journal of functional foods, 18, 820-897.
Sil, R., & Chakraborti, A. S. (2025). Major heme proteins hemoglobin and myoglobin with respect to their roles in oxidative stress–a brief review. Frontiers in Chemistry, 13, 1543455.
Sokolova, D. V., Shvachko, N. A., Mikhailova, A. S., Popov, V. S., Solovyeva, A. E., & Khlestkina, E. K. (2024). Characterization of betalain content and antioxidant activity variation dynamics in table beets (Beta vulgaris L.) with differently colored roots. Agronomy, 14(5), 999.
Stintzing, F. C., & Carle, R. (2007). Betalains–emerging prospects for food scientists. Trends in Food Science & Technology, 18(10), 514-525.
Stoica, F., Râpeanu, G., Rațu, R. N., Stănciuc, N., Croitoru, C., Țopa, D., & Jităreanu, G. (2025). Red beetroot and its by-products: A comprehensive review of phytochemicals, extraction methods, health benefits, and applications. Agriculture, 15(3), 270.
Thiruvengadam, M., Chung, I. M., Samynathan, R., Chandar, S. H., Venkidasamy, B., Sarkar, T., & Simal-Gandara, J. (2024). A comprehensive review of beetroot (Beta vulgaris L.) bioactive components in the food and pharmaceutical industries. Critical Reviews in Food Science and Nutrition, 64(3), 708-739.
Vaitkevičienė, N., Sapronaitė, A., & Kulaitienė, J. (2022). Evaluation of proximate composition, mineral elements and bioactive compounds in skin and flesh of beetroot grown in Lithuania. Agriculture, 12(11), 1833.
Wootton-Beard, P. C., & Ryan, L. (2011). A beetroot juice shot is a significant and convenient source of bioaccessible antioxidants. Journal of functional foods, 3(4), 329-334.
Wruss, J., Waldenberger, G., Huemer, S., Uygun, P., Lanzerstorfer, P., Müller, U.,... & Weghuber, J. (2015). Compositional characteristics of commercial beetroot products and beetroot juice prepared from seven beetroot varieties grown in Upper Austria. Journal of Food Composition and Analysis, 42, 46-55.
Citations
|
|
|
