Essay about Key Sources Of Dietary Phenolic Compounds

1289 Words Dec 19th, 2016 6 Pages
Red beets are one of the pivotal sources of dietary phenolic compounds, including phenolic acids and flavonoids (). These compounds are secondary metabolites which are essential for the plant growth and development, provides protection against pathogens and predators and are contributors of antioxidant, anti-microbial, anti-inflammatory, anti-allergenic, anti-thrombotic, anti-atherogenic, cardioprotective and, vasodilatory properties (Balasundram et al., 2006). The total phenolic (TPC) and flavonoid content (TFC) content can be measured by spectrophotometric assays such as the Folin- Ciocalteu (FC) and aluminum chloride (AlCl3) colorimetric assays, while HPLC coupled with various detectors and other analytical techniques can be used to determine specific structures as previously described in the literature (). As indicated in Table 3, the TPC of raw red beet assessed by Folin- Ciocalteu (FC) assay ranged from number mg gallic acid equivalent (GAE) per 100g of fresh weight (FW) (Kujala et al., 2000; Lin & Tang, 2007; Isabelle et al., 2010; Sreeramulu & Raghunath, 2010; Moussa-Ayoub et al., 2011; Vulić et al., 2012; Kugler et al., 2012; Oksuz et al., 2015; Guldiken et al., 2016; Tumbas Šaponjac et al., 2016). These values of TPC are higher than those reported for some other raw vegetables, such as purple carrot (), red onion (), radish (), and potatoes (), respectively. Moreover, in one comparison study, TPC of raw red beet cv Rote Kugel 2 (140.7 mg GAE/100g FW) was…

Related Documents