Publicação
Exploring the Biochemical Profile of Beta vulgaris L.: A Comparative Study of Beetroots and Swiss Chard
| Resumo: | In this study, leaves and roots from three beetroot cultivars (cv. Albina Vereduna (white roots), cv. Burpee’s Golden (golden roots), and cv. Pablo F1 (red roots)), as well as Swiss chard leaves (also known as “rhubarb chard”, or Beta vulgaris subsp. cicla var. flavescens) were evaluated in terms of their chemical profile and bioactive properties. Roots were characterized by high carbohydrate content, which also contributed to greater energy values. In contrast, fibers were the predominant macronutrient in leaves, followed by carbohydrates. In both leaves and roots, the most abundant organic acids were quinic and oxalic, while the major free sugar was sucrose. The profile of fatty acid varied between the studied plant parts, with saturated fatty acids prevailing in root samples, while leaves exhibited higher levels of polyunsaturated fatty acids. Regarding phenolic composition, a total of 19 compounds were tentatively identified in leaves (including derivatives of vitexin, isorhamnetin, quercetin, and ferulic, sinapic, and p-coumaric acids), while the roots exhibited a less diverse composition, with a total of eight compounds identified (e.g., derivatives of ferulic, sinapic, p-coumaric and caffeic acids). A total of eight betalains were also identified, out of which seven were classified as betacyanins and one as betaxanthin. The leaves of Swiss chard presented compounds from both classes, while the roots and leaves of cv. Pablo F1 were characterized only by the presence of betacyanins, and those of cv. Burpee’s Golden only by betaxanthin. All samples exhibited relevant activity against Y. enterocolitica, L. monocytogenes, and S. aureus, although leaf samples demonstrated better antioxidant capacity. In conclusion, beetroot leaves outperformed their corresponding roots in terms of chemical composition, antioxidant, and antimicrobial activity, suggesting their high potential as nutrient-rich and functional ingredients in a diverse and well-balanced diet. |
|---|---|
| Autores principais: | Almeida, Daiana |
| Outros Autores: | Petropoulos, Spyridon A.; Silveira, Tayse F. F. da; Pires, Tânia C.S.P.; Ferreira, Isabel C.F.R.; Fernandes, Ângela; Barros, Lillian |
| Assunto: | Chemical composition Bioactive properties Betalains Phenolic composition Antimicrobial properties Antioxidant activity |
| Ano: | 2025 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867172852696875008 |
|---|---|
| author | Almeida, Daiana |
| author2 | Petropoulos, Spyridon A. Silveira, Tayse F. F. da Pires, Tânia C.S.P. Ferreira, Isabel C.F.R. Fernandes, Ângela Barros, Lillian |
| author2_role | author author author author author author |
| author_facet | Almeida, Daiana Petropoulos, Spyridon A. Silveira, Tayse F. F. da Pires, Tânia C.S.P. Ferreira, Isabel C.F.R. Fernandes, Ângela Barros, Lillian |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Almeida, Daiana\",\"Person.identifier.orcid\":\"0000-0002-6511-3626\"},{\"Person.name\":\"Petropoulos, Spyridon A.\"},{\"Person.name\":\"Silveira, Tayse F. F. da\"},{\"Person.name\":\"Pires, Tânia C.S.P.\",\"Person.identifier.orcid\":\"0000-0002-3954-3833\"},{\"Person.name\":\"Ferreira, Isabel C.F.R.\",\"Person.identifier.orcid\":\"0000-0003-4910-4882\"},{\"Person.name\":\"Fernandes, Ângela\",\"Person.identifier.orcid\":\"0000-0002-0157-9873\"},{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Almeida, Daiana Petropoulos, Spyridon A. Silveira, Tayse F. F. da Pires, Tânia C.S.P. Ferreira, Isabel C.F.R. Fernandes, Ângela Barros, Lillian |
| datacite.date.Accepted.fl_str_mv | 2025-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2025-04-07T09:55:25Z |
| datacite.date.embargoed.fl_str_mv | 2025-04-07T09:55:25Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Chemical composition Bioactive properties Betalains Phenolic composition Antimicrobial properties Antioxidant activity |
| datacite.titles.title.fl_str_mv | Exploring the Biochemical Profile of Beta vulgaris L.: A Comparative Study of Beetroots and Swiss Chard |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Almeida, Daiana Petropoulos, Spyridon A. Silveira, Tayse F. F. da Pires, Tânia C.S.P. Ferreira, Isabel C.F.R. Fernandes, Ângela Barros, Lillian |
| dc.date.Accepted.fl_str_mv | 2025-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2025-04-07T09:55:25Z |
| dc.date.embargoed.fl_str_mv | 2025-04-07T09:55:25Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/34387 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | MDPI |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Chemical composition Bioactive properties Betalains Phenolic composition Antimicrobial properties Antioxidant activity |
| dc.title.fl_str_mv | Exploring the Biochemical Profile of Beta vulgaris L.: A Comparative Study of Beetroots and Swiss Chard |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | In this study, leaves and roots from three beetroot cultivars (cv. Albina Vereduna (white roots), cv. Burpee’s Golden (golden roots), and cv. Pablo F1 (red roots)), as well as Swiss chard leaves (also known as “rhubarb chard”, or Beta vulgaris subsp. cicla var. flavescens) were evaluated in terms of their chemical profile and bioactive properties. Roots were characterized by high carbohydrate content, which also contributed to greater energy values. In contrast, fibers were the predominant macronutrient in leaves, followed by carbohydrates. In both leaves and roots, the most abundant organic acids were quinic and oxalic, while the major free sugar was sucrose. The profile of fatty acid varied between the studied plant parts, with saturated fatty acids prevailing in root samples, while leaves exhibited higher levels of polyunsaturated fatty acids. Regarding phenolic composition, a total of 19 compounds were tentatively identified in leaves (including derivatives of vitexin, isorhamnetin, quercetin, and ferulic, sinapic, and p-coumaric acids), while the roots exhibited a less diverse composition, with a total of eight compounds identified (e.g., derivatives of ferulic, sinapic, p-coumaric and caffeic acids). A total of eight betalains were also identified, out of which seven were classified as betacyanins and one as betaxanthin. The leaves of Swiss chard presented compounds from both classes, while the roots and leaves of cv. Pablo F1 were characterized only by the presence of betacyanins, and those of cv. Burpee’s Golden only by betaxanthin. All samples exhibited relevant activity against Y. enterocolitica, L. monocytogenes, and S. aureus, although leaf samples demonstrated better antioxidant capacity. In conclusion, beetroot leaves outperformed their corresponding roots in terms of chemical composition, antioxidant, and antimicrobial activity, suggesting their high potential as nutrient-rich and functional ingredients in a diverse and well-balanced diet. |
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| format | article |
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| funding.funder.alternateName_str_mv | FCT FCT FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia |
| funding.name_str_mv | 6817 - DCRRNI ID 6817 - DCRRNI ID 6817 - DCRRNI ID |
| id | ipb_609a78f1ca28bdcfcc82af4bc1cd4b9e |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/34387 |
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| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
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| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/34387 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Almeida, Daiana Almeida, Daiana https://www.ciencia-id.pt/981B-A49F-B535 981B-A49F-B535 http://orcid.org/0000-0002-6511-3626 0000-0002-6511-3626 Petropoulos, Spyridon A. Silveira, Tayse F. F. da Silveira, Tayse F. F. da https://www.ciencia-id.pt/541E-97D4-A3E5 541E-97D4-A3E5 Pires, Tânia C.S.P. Pires, Tânia C.S.P. https://www.ciencia-id.pt/321E-2D96-00CA 321E-2D96-00CA http://orcid.org/0000-0002-3954-3833 0000-0002-3954-3833 Ferreira, Isabel C.F.R. Ferreira, Isabel C.F.R. https://www.ciencia-id.pt/9418-CF95-9919 9418-CF95-9919 http://orcid.org/0000-0003-4910-4882 0000-0003-4910-4882 Fernandes, Ângela Fernandes, Ângela https://www.ciencia-id.pt/2015-0434-AE7C 2015-0434-AE7C http://orcid.org/0000-0002-0157-9873 0000-0002-0157-9873 Barros, Lillian Barros, Lillian https://www.ciencia-id.pt/9616-35CB-D001 9616-35CB-D001 http://orcid.org/0000-0002-9050-5189 0000-0002-9050-5189 |
| publishDate | 2025 |
| publisher.none.fl_str_mv | MDPI |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engMDPIengIn this study, leaves and roots from three beetroot cultivars (cv. Albina Vereduna (white roots), cv. Burpee’s Golden (golden roots), and cv. Pablo F1 (red roots)), as well as Swiss chard leaves (also known as “rhubarb chard”, or Beta vulgaris subsp. cicla var. flavescens) were evaluated in terms of their chemical profile and bioactive properties. Roots were characterized by high carbohydrate content, which also contributed to greater energy values. In contrast, fibers were the predominant macronutrient in leaves, followed by carbohydrates. In both leaves and roots, the most abundant organic acids were quinic and oxalic, while the major free sugar was sucrose. The profile of fatty acid varied between the studied plant parts, with saturated fatty acids prevailing in root samples, while leaves exhibited higher levels of polyunsaturated fatty acids. Regarding phenolic composition, a total of 19 compounds were tentatively identified in leaves (including derivatives of vitexin, isorhamnetin, quercetin, and ferulic, sinapic, and p-coumaric acids), while the roots exhibited a less diverse composition, with a total of eight compounds identified (e.g., derivatives of ferulic, sinapic, p-coumaric and caffeic acids). A total of eight betalains were also identified, out of which seven were classified as betacyanins and one as betaxanthin. The leaves of Swiss chard presented compounds from both classes, while the roots and leaves of cv. Pablo F1 were characterized only by the presence of betacyanins, and those of cv. Burpee’s Golden only by betaxanthin. All samples exhibited relevant activity against Y. enterocolitica, L. monocytogenes, and S. aureus, although leaf samples demonstrated better antioxidant capacity. In conclusion, beetroot leaves outperformed their corresponding roots in terms of chemical composition, antioxidant, and antimicrobial activity, suggesting their high potential as nutrient-rich and functional ingredients in a diverse and well-balanced diet.application/pdfengExploring the Biochemical Profile of Beta vulgaris L.: A Comparative Study of Beetroots and Swiss ChardPersonalAlmeida, DaianaDSpacehttp://dspace.org/items/f1192335-6476-4bb0-933c-151295b51a8dDSpacehttp://dspace.org/items/f1192335-6476-4bb0-933c-151295b51a8dAlmeidaDaianaCiência IDhttps://www.ciencia-id.pt981B-A49F-B535ORCIDhttp://orcid.org0000-0002-6511-3626Petropoulos, Spyridon A.PersonalSilveira, Tayse F. F. daDSpacehttp://dspace.org/items/6b60de6a-591c-4a30-95ea-cc5feebe8a30DSpacehttp://dspace.org/items/6b60de6a-591c-4a30-95ea-cc5feebe8a30SilveiraTayse F. F. daCiência IDhttps://www.ciencia-id.pt541E-97D4-A3E5PersonalPires, Tânia C.S.P.DSpacehttp://dspace.org/items/34af4d18-b8ae-4329-9450-69dc35ed448fDSpacehttp://dspace.org/items/34af4d18-b8ae-4329-9450-69dc35ed448fPiresTânia C.S.P.Ciência IDhttps://www.ciencia-id.pt321E-2D96-00CAORCIDhttp://orcid.org0000-0002-3954-3833Researcher IDhttps://www.researcherid.comQ-2842-2018Scopus Author IDhttps://www.scopus.com57057440000PersonalFerreira, Isabel C.F.R.DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8FerreiraIsabel C.F.R.Ciência IDhttps://www.ciencia-id.pt9418-CF95-9919ORCIDhttp://orcid.org0000-0003-4910-4882Researcher IDhttps://www.researcherid.comE-8500-2013Scopus Author IDhttps://www.scopus.com36868826600PersonalFernandes, ÂngelaDSpacehttp://dspace.org/items/6233e657-3885-40a3-885e-0d51cf4dbaadDSpacehttp://dspace.org/items/6233e657-3885-40a3-885e-0d51cf4dbaadFernandesÂngelaCiência IDhttps://www.ciencia-id.pt2015-0434-AE7CORCIDhttp://orcid.org0000-0002-0157-9873PersonalBarros, LillianDSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01DSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01BarrosLillianCiência IDhttps://www.ciencia-id.pt9616-35CB-D001ORCIDhttp://orcid.org0000-0002-9050-5189Researcher IDhttps://www.researcherid.comJ-3600-2013Researcher IDhttps://www.researcherid.comJ-3600-2013Scopus Author IDhttps://www.scopus.com35236343600Scopus Author IDhttps://www.scopus.com57194900801HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf2223-7747DOIIsPartOf10.3390/plants140405912025-04-07T09:55:25Z20252025-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/34387http://purl.org/coar/access_right/c_abf2open accessChemical compositionBioactive propertiesBetalainsPhenolic compositionAntimicrobial propertiesAntioxidant activity2236189 bytesFundação para a Ciência e a TecnologiaMountain Research Center6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaMountain Research Center6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaAssociate Laboratory for Sustainability and Tecnology in Mountain Regions6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871literaturehttp://purl.org/coar/resource_type/c_6501journal article2025http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/d3d29b24-0b12-48f1-a7d1-bbc66d812468/downloadPlants144135 |
| spellingShingle | Exploring the Biochemical Profile of Beta vulgaris L.: A Comparative Study of Beetroots and Swiss Chard Almeida, Daiana Chemical composition Bioactive properties Betalains Phenolic composition Antimicrobial properties Antioxidant activity |
| status | SINGLETON |
| subject.fl_str_mv | Chemical composition Bioactive properties Betalains Phenolic composition Antimicrobial properties Antioxidant activity |
| title | Exploring the Biochemical Profile of Beta vulgaris L.: A Comparative Study of Beetroots and Swiss Chard |
| title_full | Exploring the Biochemical Profile of Beta vulgaris L.: A Comparative Study of Beetroots and Swiss Chard |
| title_fullStr | Exploring the Biochemical Profile of Beta vulgaris L.: A Comparative Study of Beetroots and Swiss Chard |
| title_full_unstemmed | Exploring the Biochemical Profile of Beta vulgaris L.: A Comparative Study of Beetroots and Swiss Chard |
| title_short | Exploring the Biochemical Profile of Beta vulgaris L.: A Comparative Study of Beetroots and Swiss Chard |
| title_sort | Exploring the Biochemical Profile of Beta vulgaris L.: A Comparative Study of Beetroots and Swiss Chard |
| topic | Chemical composition Bioactive properties Betalains Phenolic composition Antimicrobial properties Antioxidant activity |
| topic_facet | Chemical composition Bioactive properties Betalains Phenolic composition Antimicrobial properties Antioxidant activity |
| url | http://hdl.handle.net/10198/34387 |
| visible | 1 |