Antioxidant activity and quantification of calcium, iron, magnesium in ethanolic extract of leaves of BETA vulgaris L. (beet).

• DOI: https://doi.org/10.22533/at.ed.813532508051

• Palavras-chave: BETA vulgaris L. chemical analysis, minerals, antioxidant activity.

• Keywords: BETA vulgaris L. chemical analysis, minerals, antioxidant activity.

• Abstract:

  Nutritional studies such as that of legume sprouts can improve the nutritional value in the diet, an effect that is fundamental in the state of human health. The objective was to determine the impact of the germination process on the quantification of nutrients and antioxidant activity of leaves of BETA vulgaris L. (beterraga) grown in the province of Ica. Methodology: It is a basic and correlational study of explanatory analytical design. Results: The proximal chemical analysis showed a higher concentration of carbohydrates (54.53 g/100g) in ungerminated seeds, caloric value 310.59 Kcal/100g in ungerminated seeds, 325.37 Kcal/100g in germinated seeds, in the determination of minerals, zinc with 118.9 mg/100g in germinated, concerning the antioxidant activity by the method of free radical DPPH in non-germinated seeds presented an IC50 of 4.65 mg/ml and germinated IC50 of 20.91 mg/ml, For FRAP (TEAC) equivalent to mM of trolox, in non-germinated seeds 6.81 mg/ml and germinated seeds 28.86 mg/ml. Conclusion: Germination improved the nutritional quality of the leaves of BETA vulgaris L. (beet), of the proximal chemical composition, referring to the content of minerals calcium, magnesium, iron and zinc increased during the germination process, for the antioxidant activity germination did not show any benefit.