Antioxidant and cell growth activities of beet root pomace extracts

Vulić, Jelena; Čanadanović-Brunet, Jasna; Ćetković, Gordana; Tumbas, Vesna; Djilas, Sonja; Četojević-Simin, Dragana; Čanadanović, Vladimir

doi:10.1016/j.jff.2012.04.008

Cited by 95 publications

(66 citation statements)

References 25 publications

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“…Vulić et al . () reported TPC to vary between 1870 and 11 980 μg GAE g −1 in beetroot pomaces. TPC ranged from 732 to 1572 μg GAE g −1 for the extrudates containing different levels of BRP (Fig.…”

Section: Resultsmentioning

confidence: 97%

Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures

Singh

Kaur

Shevkani

et al. 2016

Int J of Food Sci Tech

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This study examines the effect of beetroot powder (BRP) incorporation (0%, 5%, 10% and 15%) at different extrusion temperatures (125, 150 and 175°C) on the physicochemical, antioxidant and sensory properties of corn grit (CG) extrudates. BRP showed higher values of total phenolic content (TPC = 9095 lg GAE g À1 ) and free radical inhibition (ABTS = 6.5 lM trolox mg À1 and DPPH = 7.9 lM trolox mg À1 ) than CG (1346 lg GAE g À1 , 1.5 lM trolox mg À1 and 2.2 lM trolox mg À1 , respectively). Pasting viscosity (peak, breakdown and final) decreased, while pasting temperature of CG increased with the level of BRP incorporation. Analyses of the extrudates showed an increase in redness, bulk density, hardness, TPC, free radical inhibition, total dietary fibre (TDF) and a decrease in water absorption index (WAI), water solubility index (WSI), expansion ratio and oil uptake with the increase in the level of BRP incorporation. On the other hand, higher extrusion temperature increased porosity, WAI, WSI, oil uptake but decreased redness, bulk density, hardness and TPC.

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Section: Resultsmentioning

confidence: 97%

Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures

Singh

Kaur

Shevkani

et al. 2016

Int J of Food Sci Tech

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“…However, in the last 15 y, there has been renewed interest in betalains since their antiradical activity was characterized for the first time in 1998. Subsequently, many studies also have reported a correlation between radical−scavenging activity (RSA) and betalain content of crude plant extracts (Czapski and others ; Canadanovic‐Brunet and others ; Vulić and others ; Vulić and others ) suggesting the possibility of using such extracts as bioactive food additives. Antiradical or antioxidant activity is a measure of the ability to delay or prevent oxidation of proteins, lipids, carbohydrates, and DNA caused by ROS and reactive nitrogen species (RNS) (Halliwell and others ).…”

Section: Dietary Safetymentioning

confidence: 97%

Plant Betalains: Safety, Antioxidant Activity, Clinical Efficacy, and Bioavailability

Khan

2015

Comp Rev Food Sci Food Safe

208

127

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Betalains are accepted food additives derived from vacuoles of plants belonging to about 17 families in the order Caryophyllales. These pigments are composed of a nitrogenous core structure, betalamic acid [4-(2-oxoethylidene)-1,2,3,4-tetrahydropyridine-2,6-dicarboxylic acid]. Betalamic acid condenses with imino compounds (cyclo-DOPA and/or its glucosyl derivatives) or amines and/or their derivatives to form violet betacyanins (for example, betanin) and yellow betaxanthins (for example, indicaxanthin), respectively. Till date, structures of 75 betalains have been elucidated from plants under the order Caryophyllales. The extracted betalains are safe to consume and they act as micronutrients in the body. In vitro studies to highlight radical-scavenging activity, cell culture studies to assess cytotoxicity and absorption of betalains, and proven clinical efficacies are compiled in this review. The literature on biological activity has not been analyzed for a synthesis of safety, clinical efficacy, and bioavailability to arrive at the concentrations required for the purported health benefits. Most betalains are under-utilized in pharmaceutical and cosmetic preparations due to poor stability and lack of scientific reports highlighting their superior tinctorial strength including flourescence, water solubility, and functional value alongside their bioavailability. This is the first comprehensive review on the dietary safety, biological activity and bioavailability of betalains. Based on this review, for future debate and input from health professionals, a human daily intake of betanin and indicaxanthin can be proposed at 100 and 50 mg, respectively.

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“…Waste generated from processed fruits and vegetables are mostly used as a source of bioactive compounds viz., tocopherols, polyphenols, carotenoids. These phytochemicals may be used as natural antioxidants and as functional food ingredients to replace their synthetic equivalents [1][2][3][4]. Beetroot is one of the most potent vegetable because of presence of significant amounts of phenolic acids that are highly antioxidants [5,6].…”

Section: Introductionmentioning

confidence: 99%

Optimizaton of extraction of betalain pigments from beta vulgaris peels by microwave pretreatment

Singh

Ganesapillai

Gnanasundaram

2017

IOP Conf. Ser.: Mater. Sci. Eng.

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View the article online for updates and enhancements. Related contentMicrowave-assisted extraction of pectin from cocoa peel M Sarah, F Hanum, M Rizky et al. Optimizaton of extraction of betalain pigments from beta vulgaris peels by microwave pretreatment Aruna Singh, Mahesh Ganesapillai and Nirmala Gnanasundaram Mass Transfer Laboratory, Department of Chemical Engineering, VIT University, Vellore -632014, Tamil Nadu, India. Email: arunasingh@vit.ac.inAbstract. The effect of microwave assissted extraction of pigments from beetroot peels was studied. Oven Drying followed by microwave assisted extraction was decided as the experimental procedure to be followed because of better absorbance in the range of 0.2-0.

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Antioxidant and cell growth activities of beet root pomace extracts

Cited by 95 publications

References 25 publications

Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures

Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures

Plant Betalains: Safety, Antioxidant Activity, Clinical Efficacy, and Bioavailability

Optimizaton of extraction of betalain pigments from beta vulgaris peels by microwave pretreatment

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