ASSESSMENT OF SENSORY, FUNCTIONAL AND ANTIOXIDANT ACTIVITIES OF OXALATE-FREE BEETROOT (Beta vulgaris A.) FORMULATED JUICE

Abstract

In recent years there has been a growing interest in the biological activity of red beetroot (Beta vulgaris) and its potential utility as a health promoting and disease preventing functional food. Beetroot juice was known to be rich in oxalate which can also be a precursor to kidney stone formation. Hence, beetroot juice and deoxalated formulated derivatives were investigated in this work. In vivo antioxidant and potential hepatoprotective and renoprotective properties were evaluated with the following bioassays: liver function (Alanine amino transferase-ALT, aspartate amino transferase-AST and gamma glutamyl transferase-GGT), Kidney function (Blood urea levels and creatinine clearance rate) and antioxidant assays (xanthine oxidase, superoxide dismutase, glutathione transferase, glutathione peroxidase-GSHPx, levels of glutathione-GSH and thiobarbituric acid reactive substances (TBARS)). The best result in enhancing the antioxidant status of the system was observed in the groups administered with sample 8 (70% Beetroot, 5% Tumeric, 10% Garlic, 5% Ginger, 5% Apple, 5% Pineapple) (3ml/kg body weight). The formulation led to a significant decrease in GSHPx level, ALT and AST thereby establishing its hepatoprotective properties while increasing GSH levels confirming its antioxidant potential. Phenolics and betalains may have conferred this antioxidant and hepatoprotective status while deoxalating the juice maybe have conferred the renoprotective status. This results indicated that deoxalated beetroot formulated juice is a potential nutraceutic resource and may be used as a functional juice.