Table 1 Composition of some constituents in Beta vulgaris juice (BVJ)
Content | Constituents |
|---|---|
1823.000 ± 87.000 | Phenolics (μg 4-HCA Eq/ g BVJ) |
14,187.000 ± 216.000 | Flavonoids (μg RU Eq/ g BVJ) |
88.394 ± 0.063 | Anthocyanins (μg Cy-3-glc Eq./g BVJ) |
96.526 ± 9.717 | Tannins (μg catechin Eq/ g BVJ) |
5730.000 ± 40.000 | Total betalains (μg/g BVJ) |
3680.000 ± 70.000 | Betacyanins (μg/ g BVJ) |
2040.000 ± 50.000 | Betaxanthins (μg/ g BVJ) |
105.666 ± 30.819 | Vitamin C (μg/ g BVJ) |
HPLC analysis of Phenolic compounds (μg g− 1 BVJ) | |
 16.021 | Quinol |
 ND | Caffeine |
 881.732 | Quercitin |
 ND | Rutin |
 35.074 | Rosmarinic acid |
 132.339 | Benzoic acid |
 ND | Ferulic acid |
 0.386 | Ellagic acid |
 1031.673 | Syringic acid |
 0.867 | Gallic acid |
 35.297 | Vanillic acid |
 121.048 | o- Coumaric acid |