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

Detalhes bibliográficos
Autor(a) principal: Biondo,Polyana Batoqui França
Data de Publicação: 2014
Outros Autores: Boeing,Joana Schuelter, Barizão,Érica Oliveira, Souza,Nilson Evelazio de, Matsushita,Makoto, Oliveira,Claudio Celestino de, Boroski,Marcela, Visentainer,Jesuí Vergílio
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100014
Resumo: 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.
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spelling Evaluation of beetroot (Beta vulgaris L.) leaves during its developmental stages: a chemical composition studybeetroot leavesmineralsfatty acidalpha-linolenic acidantioxidant activityBeetroot 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2014-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100014Food Science and Technology v.34 n.1 2014reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612014005000007info:eu-repo/semantics/openAccessBiondo,Polyana Batoqui FrançaBoeing,Joana SchuelterBarizão,Érica OliveiraSouza,Nilson Evelazio deMatsushita,MakotoOliveira,Claudio Celestino deBoroski,MarcelaVisentainer,Jesuí Vergílioeng2014-04-25T00:00:00Zoai:scielo:S0101-20612014000100014Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2014-04-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Evaluation of beetroot (Beta vulgaris L.) leaves during its developmental stages: a chemical composition study
title Evaluation of beetroot (Beta vulgaris L.) leaves during its developmental stages: a chemical composition study
spellingShingle Evaluation of beetroot (Beta vulgaris L.) leaves during its developmental stages: a chemical composition study
Biondo,Polyana Batoqui França
beetroot leaves
minerals
fatty acid
alpha-linolenic acid
antioxidant activity
title_short Evaluation of beetroot (Beta vulgaris L.) leaves during its developmental stages: a chemical composition study
title_full Evaluation of beetroot (Beta vulgaris L.) leaves during its developmental stages: a chemical composition study
title_fullStr Evaluation of beetroot (Beta vulgaris L.) leaves during its developmental stages: a chemical composition study
title_full_unstemmed Evaluation of beetroot (Beta vulgaris L.) leaves during its developmental stages: a chemical composition study
title_sort Evaluation of beetroot (Beta vulgaris L.) leaves during its developmental stages: a chemical composition study
author Biondo,Polyana Batoqui França
author_facet Biondo,Polyana Batoqui França
Boeing,Joana Schuelter
Barizão,Érica Oliveira
Souza,Nilson Evelazio de
Matsushita,Makoto
Oliveira,Claudio Celestino de
Boroski,Marcela
Visentainer,Jesuí Vergílio
author_role author
author2 Boeing,Joana Schuelter
Barizão,Érica Oliveira
Souza,Nilson Evelazio de
Matsushita,Makoto
Oliveira,Claudio Celestino de
Boroski,Marcela
Visentainer,Jesuí Vergílio
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Biondo,Polyana Batoqui França
Boeing,Joana Schuelter
Barizão,Érica Oliveira
Souza,Nilson Evelazio de
Matsushita,Makoto
Oliveira,Claudio Celestino de
Boroski,Marcela
Visentainer,Jesuí Vergílio
dc.subject.por.fl_str_mv beetroot leaves
minerals
fatty acid
alpha-linolenic acid
antioxidant activity
topic beetroot leaves
minerals
fatty acid
alpha-linolenic acid
antioxidant activity
description 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.
publishDate 2014
dc.date.none.fl_str_mv 2014-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100014
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100014
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612014005000007
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.34 n.1 2014
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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