Determination of Some Organic and Inorganic Nutritional Constituents in Beta Vulgaris Roots Prepared in Different Methods

Authors

  • Wathiq A. Al-Hachami Department of pharmaceutical chemistry, College of Pharmacy, Mustansiriyah University, Baghdad, Iraq

DOI:

https://doi.org/10.32947/ajps.v23i4.1094

Keywords:

Beta vulgaris roots; Organic; Inorganic; Nutritional constituents, Betalains; Atomic Absorption Spectroscopy; Ion Selective Electrode

Abstract

The nutritional value of the roots of Iraqi Beta vulgaris plant that have been prepared using several conventional techniques will be evaluated in the current research. One of the best and most important nutritional sources of iron, nitrate of nitrogen, magnesium, potassium, ascorbic acid, and folic acid is the juice of beta vulgaris roots.

Spectrophotometric techniques like UV-Visible, HPLC, and AAS have been used to estimate the levels of some organic and inorganic nutritional constituents and determine the level of the nitrate ion using an ion selective electrode technique in the prepared beta vulgaris root juice. The concentration of these organic and inorganic components varies depending on how the Beta vulgaris juice is prepared. The roots of Beta vulgaris have been processed in four different ways.

Ascorbic acid content is greatest in the prepared sample with sodium chloride (4.124 mg in 200 mL), while the sample treated with acetic acid has a high concentration of Betalains (10.96 mg in 200 mL) and folic acid (5.736 mg in 200 mL).

The potassium (552 mg in 200 mL) and magnesium (54 mg in 200 mL) concentrations in juice from the acetic acid-treated sample were relatively higher than those obtained from other methods, whereas the prepared sample with NaCl has a high concentration of NO3- (616 mg in 200 mL) and the prepared sample with cool water has a high concentration of iron (0.75 mg in 200 mL).  

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Published

2023-10-09