|
KMID : 1134820210500101058
|
|
Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 10 p.1058 ~ p.1064
|
|
|
Comparison of the Antioxidant Properties and Phenolic Compositions of Different Varieties of Beets (Beta vulgaris L.) Cultivated in Korea
|
|
Park Seo-Yeon
Lee Sun-Hee
Nam Jin-Sik
|
|
|
Abstract
|
|
|
|
This study aimed to evaluate and compare the antioxidant properties and phenolic composition of 80% methanol and aqueous extracts of three different varieties of beet (red, golden, and Chioggia). The yield of extracts was the highest in the 80% methanol extract of the golden beet. The total phenolic and flavonoid content was the highest in the 80% methanol extracts of red beet, 8.24 mg gallic acid equivalent (GAE)/g, and 0.73 mg quercetin equivalent (QE)/g, respectively. The antioxidant properties were measured using four different assays including DPPH and ABTS radical scavenging activity, iron chelating activity, and nitrite scavenging activity. In all the assays except for the ABTS radical scavenging activity, the 80% methanol extract of red beet showed the highest activity. To confirm the presence of antioxidant compounds, the individual phenolic compounds were detected using a high-performance liquid chromatography coupled with diode-array detection (HPLC-DAD). The main phenolic constituent detected in the extracts was epicatechin, and the 80% methanol extract of red beet showed the highest content of epicatechin at 16.60 mg/100 g. Moreover, gallic acid, chlorogenic acid, caffeic acid, ferulic acid, and cinnamic acid were also detected. Gallic acid was highly correlated with nitrite scavenging activity (P<0.001). These results appear to enhance the value of domestic beets as food ingredients exhibiting antioxidant properties.
|
|
|
KEYWORD
|
|
|
beet, Beta vulgaris L., antioxidant property, phenolic composition, extract
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|