Table 1.
Phytochemical content and phenolics HPLC analysis of Beta vulgaris juice (BVJ).
| Phytochemical constituents | Content |
|---|---|
| Total betalains (mg g−1 BVJ) | 5.73 ± 0.04 |
| Betacyanins (mg g−1 BVJ) | 3.68 ± 0.07 |
| Betaxanthins (mg g−1 BVJ) | 2.04 ± 0.05 |
| Triterpenoids (µg UA eq g−1 BVJ) | 25.16 ± 0.722 |
| Flavonols (µg QR Eq g−1 BVJ) | 606.40 ± 0.00 |
| Total phenolics (mg GA Eq. g−1 BVJ) | 17.26 ± 0.825 |
| Total flavonoids (mg QR Eq. g−1 BVJ) | 1.47 ± 0.00 |
| HPLC analysis of phenolic compounds (µg g−1 BVJ) | |
| Pyrogallol | 44.095 ± 0.739 |
| p-Hydroxy benzoic acid | 191.900 ± 1.572 |
| Chlorogenic acid | 10.860 ± 0.548 |
| Caffeic acid | 20.915 ± 0.680 |
| Vanillin | 8.193 ± 0.380 |
| p-Coumaric acid | 6.878 ± 0.201 |
| Salicylic acid | 476.725 ± 2.783 |
| Myricetin | 3979.998 ± 110.604 |
| Cinnamic acid | 3.276 ± 0.146 |
| Quercetin | 881.732 ± 4.585 |
| Naringenin | 212.253 ± 1.582 |
| Catechol | ND |
| Kaempferol | ND |
The results are presented as mean ± SE (n = 3). QR quercetin, UA ursolic acid, GA gallic acid, Eq equivalent, ND not detected.