No 74 (2018)
Articles

Leaf and root evaluation of bioactive compounds of different beetroot varieties

Published June 30, 2018
Tímea Rubóczki
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Horticultural Science, Debrecen
Mária Takácsné Hájos
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Horticultural Science, Debrecen
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DOI: https://doi.org/10.34101/actaagrar/74/1678
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APA

Rubóczki, T., & Takácsné Hájos, M. (2018). Leaf and root evaluation of bioactive compounds of different beetroot varieties. Acta Agraria Debreceniensis, (74), 135-139. https://doi.org/10.34101/actaagrar/74/1678
Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Abstract

The importance of beetroot lies in the numerous health benefits, attributed to its wide-ranging array of minerals, vitamins and bioactive compounds which play a key role in the human diet. Generally, beetroot is consumed for its root, however, its leaves also contain a good amount of bioactive compounds. The experiment was carried out with four beetroot varieties in order to compare the amount of bioactive compounds in the root and the leaf. The analyzed data were total dry matter content, total polyphenol, flavonoid and vitamin C. Results have shown that roots contain the highest amount of bioactive compounds. Nevertheless, leaves can be also considered a significant source. Therefore, consumption of the young leaves is highly recommended due to their availability after thinning or at maturity stage (60 days after the germination). Of the examined varieties, ‘Libero’ demonstrated the highest total polyphenol, flavonoid and vitamin C values, although it was found to be statistically insignificant.

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