Hamdy Mohammed Hamdy El-Hefnawy
Asst. Lecturer
Characterization and Identification of Antioxidant and Bioactive Components of Beta Vulgaris L. (Root and Leaves)
Annals of Agricultural Science, Moshtohor (ASSJM) • 2025
Publication Information
Authors
Hamdy M. El-Hefnawy , Nesrein S. Salim and Salah M. Saad
Keywords
Beta vulgaris L. , Sugar beet , antioxidant , phenolic, and flavonoid compounds.
Journal
Annals of Agricultural Science, Moshtohor (ASSJM)
Publisher
Hamdy M. El-Hefnawy , Nesrein S. Salim and Salah M. Saad
Volume
63
Issue
4
Pages
210-218
publication.type
Local
Paper Link
Open Link
Supplementary Materials
Not Available
Abstract
This research evaluated the bioactive components of sugar beet roots and leaves. Sugar beet root is
mostly consisting of carbohydrates (59.41±0.10 g/100g dry weight), followed by protein and fats (34.05±0.02
g/100g and 0.29±0.05 g/100g dry weight, respectively). The major components of leaves were protein
(46.63±0.05 g/100g dry weight), lipids, and carbs (16.16±0.02 g/100g - 6.85±0.10 g/100g dry weight). Total
phenolic and flavonoid chemicals (g per 100g). sugar beet leaves (0.597±0.003) (0.374±0.025) were higher than
sugar beet root (0.386±0.003) (0.282±0.004) respectively. Scavenging radical effect on 2, 2-diphenyl
picrylhydrazyl (DPPH) radical-scavenging activity was studied. The antioxidant as well as total extract yield of
sugar beet leaves (56.96±6.32%) (31.68±0.03%) were higher than sugar beet root (56.08±5.10%)
(30.27±0.16%) respectively in methanolic extract. The phenolic and flavonoid contents of the aqueous,
ethanolic as well as methanolic extracts were measured by HPLC. The different extracts included 17 phenolic
and flavonoid substances. The root and leaves of Beta vulgaris L. contained the greatest amount of chlorogenic
acid, gallic acid, caffeic acid, syringic acid, catechin, daidzein, quercetin, and ellagic acid.
mostly consisting of carbohydrates (59.41±0.10 g/100g dry weight), followed by protein and fats (34.05±0.02
g/100g and 0.29±0.05 g/100g dry weight, respectively). The major components of leaves were protein
(46.63±0.05 g/100g dry weight), lipids, and carbs (16.16±0.02 g/100g - 6.85±0.10 g/100g dry weight). Total
phenolic and flavonoid chemicals (g per 100g). sugar beet leaves (0.597±0.003) (0.374±0.025) were higher than
sugar beet root (0.386±0.003) (0.282±0.004) respectively. Scavenging radical effect on 2, 2-diphenyl
picrylhydrazyl (DPPH) radical-scavenging activity was studied. The antioxidant as well as total extract yield of
sugar beet leaves (56.96±6.32%) (31.68±0.03%) were higher than sugar beet root (56.08±5.10%)
(30.27±0.16%) respectively in methanolic extract. The phenolic and flavonoid contents of the aqueous,
ethanolic as well as methanolic extracts were measured by HPLC. The different extracts included 17 phenolic
and flavonoid substances. The root and leaves of Beta vulgaris L. contained the greatest amount of chlorogenic
acid, gallic acid, caffeic acid, syringic acid, catechin, daidzein, quercetin, and ellagic acid.