| Titles |
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English :
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The antioxidant and anticancer activities of swiss chard and red beetroot leaves
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Arabic :
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دراسة النشاط المضاد للأكسدة والأورام لأوراق نباتى السلق و البنجر الاحمر
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| Abstract |
Plants have been used for many years as a source of traditional medicine to treat various diseases and conditions. Many of these medicinal plants are also excellent sources for phytochemicals, which contain potent antioxidant and anticancer activities. Swiss chard (Beta vulgaris, Cicla, BVc) and beetroot (Beta vulgaris Rubra, BVr) are vegetables belong to the Chenopodiaceae family, widely consumed in traditional western cooking.
These vegetables represent a highly renewable and cheap source of nutrients. In Eygpt, beetroot leaves (Beta vulgaris L.) are commonly cut off and discarded before using its bulb due to lack of knowledge of how to use them. Aiming to use these leaves, in the present study, in fresh swiss chard and beetroot leaves were chemically characterized in terms of total phenolic compounds, flavonoids, antioxidant activity by DPPH, Chlorophyll A, B and carotenoids. The beetroot leaves showed the highest levels compared with swiss chard leaves. In addition, the anticancer activity of chard and beetroot leaves were examined. The major phenolic acids in water extract of chard leaves were e- vanillic, caffeine, ellagic acid and pyrogallol while the methanolic extract of chard leaves was enriched with e- vanillic, salycillic, protocatchoic acid and catechol. On contrary, the water and methanolic extracts of beetroot leaves were enriched with e- vanillic, pyrogallol, ellagic acid and protocatchoic acid. The water extract of chard leaves was enriched with hesperidin and rosmarinic, while the methanolic extracts of chard and beetroot leaves were enriched with vitexin and hesperidin, the water and methanolic extracts of beetroot leaves were enriched with rosmarinic. Dried powder of chard and beetroot leaves were added to mango and orange juices as an application to make use of it, all samples had significant different compared to the pure juices but generally they were acceptable by the sensory evaluation. Overall, the results suggested that chard and red beetroot leaves may provide a natural sources of antioxidant and anticancer activities and it can be added to juices as they raise the nutritional value of the juices and does not noticeably impact on the sensory properties of them.
Key words: Phytochemicals, antioxidant , anticancer, Swiss Chard, Beetroot Leaves
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| Publication year |
2015
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| Pages |
491-498
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Current Science International
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| Author(s) from ARC |
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| External authors (outside ARC) |
عبد المنعم سامى حشيش
معهد بحوث تكنولوجيا الاغذيه
غادة حسين حامد إسماعيل
معهد بحوث تكنولوجيا الاغذيه
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| Publication Type |
Journal
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