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Phenolic Compounds of Sugar Beet (Beta Vulgaris L.): Separation Method, Chemical Characterization, and Biological Properties Publisher



Arjeh E1 ; Khodaei SM2 ; Barzegar M3 ; Pirsa S1 ; Karimi Sani I1 ; Rahati S4 ; Mohammadi F5
Authors
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Authors Affiliations
  1. 1. Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
  2. 2. Faculty of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
  3. 3. Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
  4. 4. Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
  5. 5. Afagh Higher Education Institute, Urmia, Iran

Source: Food Science and Nutrition Published:2022


Abstract

Sugar beet (Beta vulgaris L.) is a good source of bioactive compounds. However, information on the biological properties of sugar beet root is limited and its beneficial effects have not been completely understood. In this work, 10 phenolic compounds have been separated and identified in various parts of sugar beet for the first time, including the most abundant epicatechin (31.16 ± 1.89 mg/100 g), gallic acid (30.57 ± 2.69 mg/100 g), and quercetin-3-O-rutinoside (30.14 ± 3.63 mg/100 g). The biological activity tests indicated that sugar beet peel potently scavenged the nitric oxide and DPPH (2,2-diphenyl-1-picrylhydrazyl) free radicals with IC50 values of 88.17 ± 05.14 and 28.77 ± 0.62 μg/ml, respectively. In addition, sugar beet peel exhibited the highest reducing power, IC50 values of 11.98 ± 1.20 μg/ml, and the highest ion-chelating activity, IC50 values of 48.52% and 55.21% for cupric and ferrous ions at 250 μg/ml, respectively. Compared to synthetic antioxidants, sugar beet showed promising biological activities, which could be considered further in future studies. © 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
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