Phytochemical and Macroelement Study
of Beta vulgaris L. Ssp. esculenta Var. rubra

Éva Stefanovits-Bányai1, Sándor A. Kiss2, Anna Csikkel-Szolnoki 3, Ilona Sz. Varga4, and Mária Takács-Hájós5

1 Department of Applied Chemistry, Faculty of Food Science, Szent István University, Budapest, Hungary
2 Hungarian Magnesium Society, Szeged, Hungary
3 Department of Inorganic and Analytical Chemistry, University of Szeged, Szeged, Hungary
4 Department of Genetic and Molecular Biology, Free Radicals Research Laboratory, University of Szeged, Szeged, Hungary
5 Department of Agricultural Water and Environmental Management, Tessedik Sámuel College, Szarvas, Hungary

Corresponding author: Éva Stefanovits-Bányai
    Department of Applied Chemistry, Faculty of Food Science,
    Szent István University
    H-1518 Budapest, Hungary
    P.O. Box 53
    Telephone: (+36)-1-372-6200
    Fax number: (+36)-1-372-6255
    E-mail address: ebanyai@omega.kee.hu

CEJOEM 2002, Vol.8. No.2–3.:167–171

Key words:
Table beet, ion ratio, antioxidant power

Abstract:
Vegetables play a very important role in human nutrition, supplying essential elements (Ca, Mg, Na, K), phytochemical components (different red or yellow pigments, soluble phenols) and providing antioxidant power. The cation content (Ca2+, Mg2+, Na+, K+), ion ratio and Ca/Mg mole rate was determined in 6 table beet root (Beta vulgaris ssp. esculenta var. rubra) varieties (Rubin, Detroit, Bordó, Cylindra, Bonel and Rocket). Total soluble phenol content and the anitoxidant power were also measured in the same samples. The magnesium content and the Ca/Mg mole rate were the best in Rocket sample but the best (lowest) cation ratio was measured in Bonel and Rocket ones. In all the six varieties the betanin contents were the same but vulgaxanthin were the highest in Bonel and Rocket. There were no significant differences in soluble phenol contents of the samples. Bordó, Cylindra, Bonel and Rocket samples showed the best antioxidant power. In order to choose the best variety for cultivation, it is of interest to know the content of nutritionally important components in the various table beet root varieties.

Received:  3 July 2002
Accepted:  22 November 2002
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