Characterization of Betalain Content and Antioxidant Activity Variation Dynamics in Table Beets (Beta vulgaris L.) with Differently Colored Roots

Abstract

Antioxidant properties, betalain profiles and biochemical composition were studied in table beets with maroon and yellow root colors. Features of dynamic changes during the growing season were described. Significant differences in antioxidant activity were found in table beet accessions with differently colored roots. Negative dynamics of antioxidant activity were observed in all accessions. Statistically significant differences were registered among the accessions in the total amounts of phenolic compounds, chlorophylls, and betalains. The group of maroon accessions demonstrated strong positive correlations between their antioxidant activity and total phenolics (r = 0.91), antioxidant activity and betacyanins (r = 0.80), and between betacyanins and phenolics (r = 0.90). The antioxidant activity in the accessions with yellow roots was associated with chlorophyll b (r = 0.85), ascorbic acid (r = 0.83), and total phenolics (r = 0.83). The data are presented on the structure of betalains in two table beet groups contrasting in their root color. The results of the study made it possible to identify key components in the biochemical profile of differently colored beetroots, associated with their high antioxidant activity. Dynamic changes were shown for the antioxidant activity and fractional composition of betalains in table beet during its growing season, and a conclusion was made concerning the higher nutritional value of maroon cultivars.