Table 1.
Composition of some constituents in Beta vulgaris juice (BVJ)
| Content | Constituents |
|---|---|
| 1823.000 ± 87.000 | Phenolics (μg 4-HCA Eq/ g BVJ) |
| 14,187.000 ± 216.000 | Flavonoids (μg RU Eq/ g BVJ) |
| 88.394 ± 0.063 | Anthocyanins (μg Cy-3-glc Eq./g BVJ) |
| 96.526 ± 9.717 | Tannins (μg catechin Eq/ g BVJ) |
| 5730.000 ± 40.000 | Total betalains (μg/g BVJ) |
| 3680.000 ± 70.000 | Betacyanins (μg/ g BVJ) |
| 2040.000 ± 50.000 | Betaxanthins (μg/ g BVJ) |
| 105.666 ± 30.819 | Vitamin C (μg/ g BVJ) |
| HPLC analysis of Phenolic compounds (μg g− 1 BVJ) | |
| 16.021 | Quinol |
| ND | Caffeine |
| 881.732 | Quercitin |
| ND | Rutin |
| 35.074 | Rosmarinic acid |
| 132.339 | Benzoic acid |
| ND | Ferulic acid |
| 0.386 | Ellagic acid |
| 1031.673 | Syringic acid |
| 0.867 | Gallic acid |
| 35.297 | Vanillic acid |
| 121.048 | o- Coumaric acid |
Results are presented as Mean ± SE (n = 3). HCA Hydroxyl cinnamic acid, RU Rutin, Cy-3-glc Cyanidin-3-glucoside, Eq Equivalent, ND Not detected.