Acta Scientific Nutritional Health

Research ArticleVolume 1 Issue 3

Evaluation and Characterization of Nutritional, Microbiological and Sensory Properties of Beet Greens

María Verónica Fernández1,2*, Rosa Juana Jagus1 and María Victoria Agüero1

1University of Buenos Aires, National Council for Scientific and Technical Research (CONICET), Institute of Technologies and Engineering “Hilario Fernández Long” (INTECIN), Faculty of Engineering, Argentine
2Peruilh Foundation, Faculty of Engineering, University of Buenos Aires, Argentine

*Corresponding Author: María Verónica Fernandez, Institute of Technologies and Sciences of the Engineering “Hilario Fernández Long” (INTECIN), Faculty of Engineering, University of Buenos Aires, Argentine.

Received: July 05, 2017; Published: July 23, 2017

Citation: María Verónica Fernández., et al. “Evaluation and Characterization of Nutritional, Microbiological and Sensory Properties of Beet Greens”. Acta Scientific Nutritional Health 1.3 (2018).

Abstract

  Growing interest of consumers on incorporate healthy foods into their diets has triggered extensive research in finding and developing new food products that meet their expectations. Leaves of beet plants are an alternative source of appreciable value albeit they are usually discarded at the time of beetroot harvest. The aim of this study was to evaluate and characterize the nutritional, microbiological and sensory quality of beet greens as a prelude to the development of new products from them. Beet greens represents approximately 50% of harvested material. The proximate composition of leaves and its anti-nutritional factors (oxalate, phytates and tanins) were in the range of commonly consumed leafy vegetables, standing out for its high contents of protein, fat, fiber and iron and low content of phytates and tanins. Contents of phytochemical compounds, especially carotenoids and betalains, were higher than those reported for commonly consumed leafy vegetables, resulting in a high antioxidant potential.

  Microbiological counts were in the typical range for fresh consumed leafy vegetables while, sensorial quality resulted adequate with highly appreciated characteristics in beet greens such as red veins and green blade. This work sets the basis for several recov ery possibilities such as development of a minimally processed product for fresh consumption and the extraction of phytochemical compounds from this resource.

Keywords: Beet Leaves; Recovery; Underutilized; By-Products; Characterization; Bioactive Compounds

Copyright: © 2018 María Verónica Fernández., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



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