BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING FOOD PROCESSING OF BEET STALKS AND LEAVES (Beta vulgaris L.)

Autores

  • Isabela Micheletti Lorizola State University of Campinas
  • Vitor Xavier Crivelin State University of Campinas
  • Rosângela Maria Neves Bezerra State University of Campinas
  • Luane Freitas Ferla State University of Campinas
  • Nathália Valim Francischini State University of Campinas
  • Luciene Lauer Machado University of São Paulo
  • Caroline Dário Capitani State University of Campinas

DOI:

https://doi.org/10.5380/bceppa.v36i2.59225

Palavras-chave:

Beetroot, antioxidant, phenolic compound

Resumo

We assessed the effect of cooking methods (baking and steaming) on the phytochemicals and antioxidant activity of aqueous and ethanolic extracts of beet (Beta vulgaris L.) stalks and leaves using FRAP and DPPH assays. Steaming for 45 minutes increased (p < 0.05) the concentration of phenolic compounds compared to raw beet stalks and leaves. In contrast, we observed a reduction of these compounds (p < 0.05) when beet leaves and stalks were baked. The type of solvent used to prepare the extracts also influenced the concentration of phytochemicals and antioxidant activity. The ethanolic extract was more efficient in extracting phenolic compounds from the steamed samples and yielded the highest antioxidant values measured by the DPPH assay (p < 0.05).. The results suggest that beet leaves and stalks should be consumed after steaming. This vegetable can contribute to phenolic compounds in a balanced diet, contributing to the reduction of food waste.

Biografia do Autor

Isabela Micheletti Lorizola, State University of Campinas

Laboratory of Functional Properties in Foods

Vitor Xavier Crivelin, State University of Campinas

Laboratory of Functional Properties in Foods

Rosângela Maria Neves Bezerra, State University of Campinas

Laboratory of Functional Properties in Foods - Professor and Coordinator

Luane Freitas Ferla, State University of Campinas

School of Applies Sciences

Nathália Valim Francischini, State University of Campinas

School of Applied Sciences

Luciene Lauer Machado, University of São Paulo

Department of Food and Experimental Nutrition

Caroline Dário Capitani, State University of Campinas

Laboratory of Functional Properties in Foods - Professor and Coordinator

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Publicado

2020-10-05

Como Citar

Lorizola, I. M., Crivelin, V. X., Bezerra, R. M. N., Ferla, L. F., Francischini, N. V., Machado, L. L., & Capitani, C. D. (2020). BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING FOOD PROCESSING OF BEET STALKS AND LEAVES (Beta vulgaris L.). Boletim Do Centro De Pesquisa De Processamento De Alimentos, 36(2). https://doi.org/10.5380/bceppa.v36i2.59225

Edição

v. 36 n. 2 (2018)

Seção

Artigos

Licença

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.