Investigation of Antioxidant Activity from Beetroot Juice (Beta vulgaris L) as Healthy Drink for Prevention of Non-Communicable Disease

Ratih Tri Amelia* -  Pascasarjana Ilmu Gizi, Universitas Sebelas Maret, Indonesia
Tonang Dwi Ardyanto -  Departemen Pendidikan dan Penelitian, Rumah Sakit Universitas Sebelas Maret, Indonesia
Yulia Sari -  Departemen Parasitologi Fakultas Kedokteran Universitas Sebelas Maret, Indonesia

Supp. File(s): Research Results Ethical Clearance Copyright Agreement Covering Letters Etika Publikasi
Non-communicable diseases can cause oxidative stress which have a role in the pathophysiology of non-communicable diseases. One of the recommended diets for preventing complications of non-communicable diseases is a rich–antioxidants diets. One of the foods rich in antioxidants is beetroots. This study aims to assess the antioxidant content of locally obtained beetroot juice. Analytical research uses laboratory experimental methods to test the antioxidant activity of beetroot juice. Before the laboratory test was carried out, a hedonic test was carried out by the panelists. The beets are then juiced and checked for DPPH′ (2,2-diphenyl-1-picrylhydrazyl).The beetroot is then juiced and checked for DPPH′ (2,2-diphenyl-1-picrylhydrazyl). Statistical analysis using the Kruskal Walis test.  Results: The hedonic test showed that panelists preferred beetroot juice with the addition of lemon juice with a 'like' range for the aroma and viscosity and a 'neutral-like' range for the taste and color of beetroot juice. The antioxidant content in 300 ml of beetroot juice is 53,34 ± 0,13%. Conclusion: Beetroot juice has a high antioxidant content and has health benefits for preventing PTM.

Supplement Files

Keywords : Acceptance test, antioxidant, beetroot, diet, health product

  1. Abedimanesh, N., Asghari, S., Mohammadnejad, K., Daneshvar, Z., Rahmani, S., Shokoohi, S., Farzaneh, A.H., Hosseini, S.H., Jafari Anarkooli, I., Noubarani, M., Andalib, S., Eskandari, M.R. and Motlagh, B. (2021) ‘The anti-diabetic effects of betanin in streptozotocin-induced diabetic rats through modulating AMPK/SIRT1/NF-κB signaling pathway’, Nutrition & Metabolism, 18(1), p. 92. doi:10.1186/s12986-021-00621-9.
  2. Adnan, M.L., Pramaningtyas, M.D., Islamiana, D. and Sudarto, H.A. (2022) ‘Hyperlipidemia Diet Reduces Superoxide Dismutase Inhibition Rate in the Brain Organ of Rattus norvegicus’, Mutiara Medika: Jurnal Kedokteran dan Kesehatan, 22(1), pp. 14–19. doi:10.18196/mmjkk.v22i1.8167.
  3. Afshin, A., Micha, R., Khatibzadeh, S., Schmidt, L.A. and Mozaffarian, D. (2014) ‘Dietary Policies to Reduce Non‐Communicable Diseases’, in The Handbook of Global Health Policy. Wiley, pp. 175–193. doi:10.1002/9781118509623.ch9.
  4. Ahmad, A., Dempsey, S.K., Daneva, Z., Azam, M., Li, N., Li, P.L. and Ritter, J.K. (2018) ‘Role of nitric oxide in the cardiovascular and renal systems’, International Journal of Molecular Sciences, 19(9). doi:10.3390/ijms19092605.
  5. Al-Hadlaq, S.M., Balto, H.A., Hassan, W.M., Marraiki, N.A. and El-Ansary, A.K. (2022) ‘Biomarkers of non-communicable chronic disease: an update on contemporary methods’, PeerJ, 10, pp. 1–43. doi:10.7717/peerj.12977.
  6. Aliahmadi, M., Amiri, F., Bahrami, L.S., Hosseini, A.F., Abiri, B. and Vafa, M. (2021) ‘Effects of raw red beetroot consumption on metabolic markers and cognitive function in type 2 diabetes patients’, Journal of Diabetes and Metabolic Disorders, 20(1), pp. 673–682. doi:10.1007/s40200-021-00798-z.
  7. Allen, L., Williams, J., Townsend, N., Mikkelsen, B., Roberts, N., Foster, C. and Wickramasinghe, K. (2017) ‘Socioeconomic status and non-communicable disease behavioural risk factors in low-income and lower-middle-income countries: a systematic review’, The Lancet Global Health, 5(3), pp. e277–e289. doi:10.1016/S2214-109X(17)30058-X.
  8. Arazi, H. and Eghbali, E. (2021) ‘Possible Effects of Beetroot Supplementation on Physical Performance Through Metabolic, Neuroendocrine, and Antioxidant Mechanisms: A Narrative Review of the Literature’, Frontiers in Nutrition, 8(May), pp. 1–19. doi:10.3389/fnut.2021.660150.
  9. Ayoka, T.O., Ezema, B.O., Eze, C.N. and Nnadi, C.O. (2022) ‘Antioxidants for the Prevention and Treatment of Non-communicable Diseases’, Journal of Exploratory Research in Pharmacology, 000(000), pp. 000–000. doi:10.14218/jerp.2022.00028.
  10. Babarykin, D., Smirnova, G., Pundinsh, I., Vasiljeva, S., Krumina, G. and Agejchenko, V. (2019) ‘Red Beet (Beta vulgaris) Impact on Human Health’, Journal of Biosciences and Medicines, 07(03), pp. 61–79. doi:10.4236/jbm.2019.73007.
  11. Baião, D. dos S., da Silva, D.V.T. and Paschoalin, V.M.F. (2020) ‘Beetroot, a remarkable vegetable: Its nitrate and phytochemical contents can be adjusted in novel formulations to benefit health and support cardiovascular disease therapies’, Antioxidants, 9(10), pp. 1–36. doi:10.3390/antiox9100960.
  12. Baliyan, S., Mukherjee, R., Priyadarshini, A., Vibhuti, A., Gupta, A., Pandey, R.P. and Chang, C.M. (2022) ‘Determination of Antioxidants by DPPH Radical Scavenging Activity and Quantitative Phytochemical Analysis of Ficus religiosa’, Molecules, 27(4). doi:10.3390/molecules27041326.
  13. Bruins, M.J., Van Dael, P. and Eggersdorfer, M. (2019) ‘The Role of Nutrients in Reducing the Risk for Noncommunicable Diseases during Aging’, Nutrients, 11(1), p. 85. doi:10.3390/nu11010085.
  14. Budreviciute, A., Damiati, S., Sabir, D.K., Onder, K., Schuller-Goetzburg, P., Plakys, G., Katileviciute, A., Khoja, S. and Kodzius, R. (2020) ‘Management and Prevention Strategies for Non-communicable Diseases (NCDs) and Their Risk Factors’, Frontiers in Public Health, 8(November), pp. 1–11. doi:10.3389/fpubh.2020.574111.
  15. Chen, L., Zhu, Y., Hu, Z., Wu, S. and Jin, C. (2021) ‘Beetroot as a functional food with huge health benefits: Antioxidant, antitumor, physical function, and chronic metabolomics activity’, Food Science and Nutrition, 9(11), pp. 6406–6420. doi:10.1002/fsn3.2577.
  16. Chhikara, N., Kushwaha, K., Sharma, P., Gat, Y. and Panghal, A. (2019) ‘Bioactive compounds of beetroot and utilization in food processing industry: A critical review’, Food Chemistry, 272, pp. 192–200. doi:10.1016/j.foodchem.2018.08.022.
  17. Desseva, I., Stoyanova, M., Petkova, N. and Mihaylova, D. (2020) ‘Red beetroot juice phytochemicals bioaccessibility: An in vitro approach’, Polish Journal of Food and Nutrition Sciences, 70(1), pp. 45–53. doi:10.31883/pjfns/116590.
  18. Dhananjayan, I., Kathiroli, S., Subramani, S. and Veerasamy, V. (2017) ‘Ameliorating effect of betanin, a natural chromoalkaloid by modulating hepatic carbohydrate metabolic enzyme activities and glycogen content in streptozotocin – nicotinamide induced experimental rats’, Biomedicine and Pharmacotherapy, 88, pp. 1069–1079. doi:10.1016/j.biopha.2017.01.146.
  19. Esatbeyoglu, T., Wagner, A.E., Schini-Kerth, V.B. and Rimbach, G. (2015) ‘Betanin-A food colorant with biological activity’, Molecular Nutrition and Food Research, 59(1), pp. 36–47. doi:10.1002/mnfr.201400484.
  20. Finlay, B.B. (2020) ‘Are noncommunicable diseases communicable?’, Science, 367(6475), pp. 250–251. doi:10.1126/science.aaz3834.
  21. Firdausia, R.S., Sholehah, K., Kurniasih, I., Diani, A. and Rusmeilina, R. (2023) ‘Analisis Potensi Antioksidan Daun Kayu Bulan ( Pisonia alba Span .) sebagai Agen Anti Penuaan Dini’, Chimica et Natura Acta, 11(1), pp. 22–28. doi:10.24198/cna.v11.n1.43034.
  22. Fu, Y., Shi, J., Xie, S.Y., Zhang, T.Y., Soladoye, O.P. and Aluko, R.E. (2020) ‘Red Beetroot Betalains: Perspectives on Extraction, Processing, and Potential Health Benefits’, Journal of Agricultural and Food Chemistry, 68(42), pp. 11595–11611. doi:10.1021/acs.jafc.0c04241.
  23. Gantenbein, K. V. and Kanaka-Gantenbein, C. (2021) ‘Mediterranean diet as an antioxidant: The impact on metabolic health and overall wellbeing’, Nutrients, 13(6). doi:10.3390/nu13061951.
  24. Gilchrist, M., Winyard, P.G., Aizawa, K., Anning, C., Shore, A. and Benjamin, N. (2013) ‘Effect of dietary nitrate on blood pressure, endothelial function, and insulin sensitivity in type 2 diabetes’, Free Radical Biology and Medicine, 60, pp. 89–97. doi:10.1016/j.freeradbiomed.2013.01.024
  25. Guldiken, B., Toydemir, G., Nur Memis, K., Okur, S., Boyacioglu, D. and Capanoglu, E. (2016) ‘Home-processed red beetroot (Beta vulgaris L.) products: Changes in antioxidant properties and bioaccessibility’, International Journal of Molecular Sciences, 17(6). doi:10.3390/ijms17060858.
  26. Karimzadeh, L., Sohrab, G., Hedayati, M., Ebrahimof, S., Emami, G. and Razavion, T. (2022) ‘Effects of concentrated beetroot juice consumption on glycemic control, blood pressure, and lipid profile in type 2 diabetes patients: randomized clinical trial study’, Irish Journal of Medical Science (1971 -) [Preprint], (0123456789). doi:10.1007/s11845-022-03090-y.
  27. Liliana, C. and Oana-Viorela, N. (2020) ‘Red Beetroot: Composition and Health Effects - A Review’, Journal of Nutritional Medicine and Diet Care, 5(2). doi:10.23937/2572-3278.1510043.
  28. Luna, F. and Luyckx, V.A. (2020) ‘Why have Non-communicable Diseases been Left Behind?’, Asian Bioethics Review, 12(1), pp. 5–25. doi:10.1007/s41649-020-00112-8.
  29. Martinez, R., Lloyd-Sherlock, P., Soliz, P., Ebrahim, S., Vega, E., Ordunez, P. and McKee, M. (2020) ‘Trends in premature avertable mortality from non-communicable diseases for 195 countries and territories, 1990–2017: a population-based study’, The Lancet Global Health, 8(4), pp. e511–e523. doi:10.1016/S2214-109X(20)30035-8.
  30. Novatama, S.M., Kusumo, E. and Supartono (2016) ‘Identifikasi betasianin dan uji antioksidan ekstrak buah bit merah (Beta vulgaris L)’, Indonesian Journal of Chemical Science, 5(3). doi:10.5962/bhl.title.81730.
  31. Ocampo, D.A.B., Paipilla, A.F., Marín, E., Vargas-Molina, S., Petro, J.L. and Pérez-Idárraga, A. (2018) ‘Dietary nitrate from beetroot juice for hypertension: A systematic review’, Biomolecules, 8(4), pp. 1–12. doi:10.3390/biom8040134.
  32. Permanasari, D., Sari, A.E. and Aslam, M. (2021) ‘Pengaruh konsentrasi gula terhadap aktivitas antioksidan pada minuman bir pletok’, AcTion: Aceh Nutrition Journal, 6(1), p. 9. doi:10.30867/action.v6i1.321.
  33. Pinheiro, L.C., Tanus-Santos, J.E. and Castro, M.M. (2017) ‘The potential of stimulating nitric oxide formation in the treatment of hypertension’, Expert Opinion on Therapeutic Targets, 21(5), pp. 543–556. doi:10.1080/14728222.2017.1310840.
  34. Purnamasari, D. (2018) ‘The Emergence of Non-communicable Disease in Indonesia’, Acta medica Indonesiana, 50(4), pp. 273–274.
  35. Saxena, T., Ali, A.O. and Saxena, M. (2018) ‘Pathophysiology of essential hypertension: an update’, Expert Review of Cardiovascular Therapy, 16(12), pp. 879–887. doi:10.1080/14779072.2018.1540301.
  36. Senapati, S., Bharti, N. and Bhattacharya, A. (2015) ‘Modern Lifestyle Diseases : Chronic Diseases, Awareness and Prevention’, Int J Curr Res Acad Rev, 3(7), pp. 215–223.
  37. Seyedsadjadi, N. and Grant, R. (2021) ‘The potential benefit of monitoring oxidative stress and inflammation in the prevention of non-communicable diseases (NCDs)’, Antioxidants, 10(1), pp. 1–32. doi:10.3390/antiox10010015.
  38. Silva, D.V.T. da, Baião, D. dos S., Ferreira, V.F. and Paschoalin, V.M.F. (2021) ‘Betanin as a multipath oxidative stress and inflammation modulator: a beetroot pigment with protective effects on cardiovascular disease pathogenesis’, Critical Reviews in Food Science and Nutrition, 62(2), pp. 539–554. doi:10.1080/10408398.2020.1822277.
  39. Wruss, J., Waldenberger, G., Huemer, S., Uygun, P., Lanzerstorfer, P., Müller, U., Höglinger, O. and Weghuber, J. (2015) ‘Compositional characteristics of commercial beetroot products and beetroot juice prepared from seven beetroot varieties grown in Upper Austria’, Journal of Food Composition and Analysis, 42, pp. 46–55. doi:10.1016/j.jfca.2015.03.005.
  40. Zamani, H., de Joode, M.E.J.R., Hossein, I.J., Henckens, N.F.T., Guggeis, M.A., Berends, J.E., de Kok, T.M.C.M. and van Breda, S.G.J. (2021) ‘The benefits and risks of beetroot juice consumption: a systematic review’, Critical Reviews in Food Science and Nutrition, 61(5), pp. 788–804. doi:10.1080/10408398.2020.1746629.

Open Access Copyright (c) 2024 Ratih Tri Amelia, Tonang Dwi Ariyanto, Yulia Sari
Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

AcTion: Aceh Nutrition Journal
Published by: Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health.
Soekarno-Hatta Street, No. 168. Health Polytechnic of Aceh, Aceh Besar, 23352. Telp/Fax: 0651 46126 / 0651 46121.

e-issn: 2548-5741, p-issn: 2527-3310

All content is licensed under a: Creative Commons Attribution ShareAlike 4.0 International License

View My Stats

Get a feed by atom here, RRS2 here and OAI Links here