Nutritional characteristics and antiradical activity of turmeric ( Curcuma longa L.), beetroot ( Beta vulgaris L.), and carrot ( Daucus carota L.) grown in Bangladesh

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Abstract

Curcuma longa L. (turmeric), Beta vulgaris L. (beetroot) , and Daucus carota L. (carrot) grown in Bangladesh were analyzed for nutritional and phytochemical contents to reveal their comparative nutritional compositions and antiradical properties. Ash, protein, and carbohydrate content were significantly preeminent in beetroot as compared to others. Whereas fat content was found to be high in turmeric, carrots contained a great percentage of crude fiber. Beetroot was shown to have much greater potassium, calcium, and iron levels than others. Regarding amino acids, glutamic acid was found to be greater in beetroot and carrot whereas turmeric had significantly high aspartic acid content. Leucine had the highest concentration among essential amino acids in these three samples. Total antioxidant activity, total flavonoids, and phenolic contents in the methanolic extract of turmeric were found to be substantially higher than in beetroot and carrot. Furthermore, the extract of turmeric (IC ₅₀ value: 13.46 μg/mL) scavenged 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) free radicals considerably to a greater extent than beetroot (IC ₅₀ value: 380.61 μg/mL) and carrot (IC ₅₀ value: 1252.85 μg/mL). A positive correlation was found between the phytochemical contents and antiradical activity. The information from this study will help to find the potential ingredients from these plants for functional food.

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Highlights

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The nutritional compositions and antiradical properties of Turmeric, Beetroot, and Carrot were carried out.
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Each of the plants contained a considerable amount of minerals and amino acids.
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The presence of phenols, flavonoids, and carotenes in these plants provides potent antioxidant activity.
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Turmeric showed more DPPH free radicals scavenging capacity as compared to others.
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The results of nutritional and antiradical properties are worth to promote their general adoption as a functional food.

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Most cited references 51

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In vitro plant tissue culture: means for production of biological active compounds

Claudia A. Espinosa-Leal, César Puente-Garza, Silverio García-Lara (2018)

Main conclusion Plant tissue culture as an important tool for the continuous production of active compounds including secondary metabolites and engineered molecules. Novel methods (gene editing, abiotic stress) can improve the technique. Humans have a long history of reliance on plants for a supply of food, shelter and, most importantly, medicine. Current-day pharmaceuticals are typically based on plant-derived metabolites, with new products being discovered constantly. Nevertheless, the consistent and uniform supply of plant pharmaceuticals has often been compromised. One alternative for the production of important plant active compounds is in vitro plant tissue culture, as it assures independence from geographical conditions by eliminating the need to rely on wild plants. Plant transformation also allows the further use of plants for the production of engineered compounds, such as vaccines and multiple pharmaceuticals. This review summarizes the important bioactive compounds currently produced by plant tissue culture and the fundamental methods and plants employed for their production.

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V R Young, P L Pellett (1994)

Plant protein foods contribute approximately 65% of the per capita supply of protein on a worldwide basis and approximately 32% in the North American region. These sources of protein are discussed in relation to their amino acid content, human amino acid requirements, and dietary protein quality. Mixtures of plant proteins can serve as a complete and well-balanced source of amino acids for meeting human physiological requirements. This short review ends with a list of series of myths and realities concerning the relationship between plant protein and human nutrition and a list of some nutritional issues of concern to the health professional and informed consumer.

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Food colors: Existing and emerging food safety concerns

Christopher T. Elliott, Michalina Oplatowska-Stachowiak (2015)

Food colors are added to different types of commodities to increase their visual attractiveness or to compensate for natural color variations. The use of these additives is strictly regulated in the European Union, the United States, and many other countries worldwide. There is a growing concern about the safety of some commonly used legal food colorants and there is a trend to replace the synthetic forms with natural products. Additionally, a number of dyes with known or suspected genotoxic or carcinogenic properties have been shown to be added illegally to foods. Robust monitoring programs based on reliable detection methods are required to assure the food is free from harmful colors. The aim of this review is to present an up to date status of the various concerns arising from use of color additives in food. The most important food safety concerns in the field of food colors are lack of uniform regulation concerning legal food colors worldwide, possible link of artificial colors to hyperactive behavior, replacement of synthetic colors with natural ones, and the presence of harmful illegal dyes-both known but also new, emerging ones in food. The legal status of food color additives in the EU, United States, and worldwide is summarized. The reported negative health effects of both legal and illegal colors are presented. The European Rapid Alert System for Food and Feed notifications and US import alerts concerning food colors are analyzed and trends in fraudulent use of color additives identified. The detection methods for synthetic colors are also reviewed.

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Author and article information

Contributors

Shyama Prosad Moulick

Farhana Jahan

Md Nurul Huda Bhuiyan

Journal

Journal ID (nlm-ta): Heliyon

Journal ID (iso-abbrev): Heliyon

Title: Heliyon

Publisher: Elsevier

ISSN (Electronic): 2405-8440

Publication date PMC-release: 31 October 2023

Publication date Collection: November 2023

Publication date (Electronic): 31 October 2023

Volume: 9

Issue: 11

Electronic Location Identifier: e21495

Affiliations

[a ]BCSIR Laboratories Dhaka, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka - 1205, Bangladesh

[b ]BCSIR Rajshahi Laboratories, Bangladesh Council of Scientific and Industrial Research (BCSIR), Rajshahi - 6206, Bangladesh

[c ]Institute of Technology Transfer and Innovation, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka - 1205, Bangladesh

[d ]Institute of Energy Research and Development, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka - 1205, Bangladesh

[e ]Institute of Glass and Ceramic Research & Testing, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka- 1205, Bangladesh

Author notes

[∗ ]Corresponding author. BCSIR Laboratories Dhaka, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka -1205, Bangladesh. moulik.shyama@ 123456bcsir.gov.bd

[∗∗ ]Corresponding author. BCSIR Rajshahi Laboratories, Bangladesh Council of Scientific and Industrial Research (BCSIR), Rajshahi - 6206, Bangladesh. farhana.jahan@ 123456bcsir.gov.bd

[∗∗∗ ]Corresponding author. BCSIR Rajshahi Laboratories, Bangladesh Council of Scientific and Industrial Research (BCSIR), Rajshahi - 6206, Bangladesh. nhbmb@ 123456bcsir.gov.bd

Article

Publisher Item ID: S2405-8440(23)08703-0 Publisher ID: e21495

DOI: 10.1016/j.heliyon.2023.e21495

PMC ID: 10651453

SO-VID: 2f0371de-7472-497a-9360-efe35739e0f9

License:

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

History

Date received : 25 March 2023

Date revision received : 17 October 2023

Date accepted : 23 October 2023

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Nutritional characteristics and antiradical activity of turmeric ( Curcuma longa L.), beetroot ( Beta vulgaris L.), and carrot ( Daucus carota L.) grown in Bangladesh

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Most cited references 51

In vitro plant tissue culture: means for production of biological active compounds

Plant proteins in relation to human protein and amino acid nutrition.

Food colors: Existing and emerging food safety concerns

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