Betalain profile, content and antioxidant capacity of red beetroot dependent on the genotype and root part

By T. Sawicki, N. Bączek, W. Wiczkowski. 2016

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Abstract Betalain profile and content by HPLC–TOF-MS/MS method and antioxidant capacity by four in vitro assays in thirteen varieties and root parts of red beet were determined. Red beetroot tissues contained thirty betalains, constituting of eighteen betacyanins and twelve betaxanthins. Among the betalains identified, betanin and isobetanin (betacyanins) and vulgaxanthin I (betaxanthins) were predominant. In varieties and root parts, betalain contents were 10.26–17.15 mg/g dm and 7.20–17.24 mg/g dm, respectively, differing significantly across varieties and root parts (P

Subfields: Food Science, Organic Chemistry

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