Evaluation and characterization of nutritional, microbiological and sensory properties of beet greens

Autores
Fernandez, María Verónica; Jagus, Rosa Juana; Agüero, Maria Victoria
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 recovery possibilities such as development of a minimally processed product for fresh consumption and the extraction of phytochemical compounds from this resource.
Fil: Fernandez, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
Fil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
Fil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
Materia
BEET LEAVES
RECOVERY
BY-PRODUCTS
CHARACTERIZATION
BIOACTIVES COMPOUNDS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/103186
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/103186
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Evaluation and characterization of nutritional, microbiological and sensory properties of beet greensFernandez, María VerónicaJagus, Rosa JuanaAgüero, Maria VictoriaBEET LEAVESRECOVERYBY-PRODUCTSCHARACTERIZATIONBIOACTIVES COMPOUNDShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Growing 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 recovery possibilities such as development of a minimally processed product for fresh consumption and the extraction of phytochemical compounds from this resource.Fil: Fernandez, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaFil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaFil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaActa Scientific2017-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/103186Fernandez, María Verónica; Jagus, Rosa Juana; Agüero, Maria Victoria; Evaluation and characterization of nutritional, microbiological and sensory properties of beet greens; Acta Scientific; Acta Scientific Nutritional Health; 1; 3; 7-2017; 37-452582-1423CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.actascientific.com/ASNH/pdf/ASNH-01-0030.pdfinfo:eu-repo/semantics/altIdentifier/url/https://www.actascientific.com/ASNH/ASNH-01-0030.phpinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:11:20Zoai:ri.conicet.gov.ar:11336/103186instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:11:20.872CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Evaluation and characterization of nutritional, microbiological and sensory properties of beet greens
title Evaluation and characterization of nutritional, microbiological and sensory properties of beet greens
spellingShingle Evaluation and characterization of nutritional, microbiological and sensory properties of beet greens
Fernandez, María Verónica
BEET LEAVES
RECOVERY
BY-PRODUCTS
CHARACTERIZATION
BIOACTIVES COMPOUNDS
title_short Evaluation and characterization of nutritional, microbiological and sensory properties of beet greens
title_full Evaluation and characterization of nutritional, microbiological and sensory properties of beet greens
title_fullStr Evaluation and characterization of nutritional, microbiological and sensory properties of beet greens
title_full_unstemmed Evaluation and characterization of nutritional, microbiological and sensory properties of beet greens
title_sort Evaluation and characterization of nutritional, microbiological and sensory properties of beet greens
dc.creator.none.fl_str_mv Fernandez, María Verónica
Jagus, Rosa Juana
Agüero, Maria Victoria
author Fernandez, María Verónica
author_facet Fernandez, María Verónica
Jagus, Rosa Juana
Agüero, Maria Victoria
author_role author
author2 Jagus, Rosa Juana
Agüero, Maria Victoria
author2_role author
author
dc.subject.none.fl_str_mv BEET LEAVES
RECOVERY
BY-PRODUCTS
CHARACTERIZATION
BIOACTIVES COMPOUNDS
topic BEET LEAVES
RECOVERY
BY-PRODUCTS
CHARACTERIZATION
BIOACTIVES COMPOUNDS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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 recovery possibilities such as development of a minimally processed product for fresh consumption and the extraction of phytochemical compounds from this resource.
Fil: Fernandez, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
Fil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
Fil: Agüero, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentina
description 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 recovery possibilities such as development of a minimally processed product for fresh consumption and the extraction of phytochemical compounds from this resource.
publishDate 2017
dc.date.none.fl_str_mv 2017-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/103186
Fernandez, María Verónica; Jagus, Rosa Juana; Agüero, Maria Victoria; Evaluation and characterization of nutritional, microbiological and sensory properties of beet greens; Acta Scientific; Acta Scientific Nutritional Health; 1; 3; 7-2017; 37-45
2582-1423
CONICET Digital
CONICET
url http://hdl.handle.net/11336/103186
identifier_str_mv Fernandez, María Verónica; Jagus, Rosa Juana; Agüero, Maria Victoria; Evaluation and characterization of nutritional, microbiological and sensory properties of beet greens; Acta Scientific; Acta Scientific Nutritional Health; 1; 3; 7-2017; 37-45
2582-1423
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.actascientific.com/ASNH/pdf/ASNH-01-0030.pdf
info:eu-repo/semantics/altIdentifier/url/https://www.actascientific.com/ASNH/ASNH-01-0030.php
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Acta Scientific
publisher.none.fl_str_mv Acta Scientific
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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