Antioxidant Capacity, Antitumor Activity and Metabolomic Profile of a Beetroot Peel Flour

Coimbra, Pedro Paulo Saldanha; Silva-e-Silva, Anna Carolina Alves Gomes da; Antonio, Ananda da Silva; Pereira, Henrique Marcelo Gualberto; Veiga, Valdir Florêncio da; Felzenszwalb, Israel; Araújo-Lima, Carlos Fernando; Teodoro, Anderson Junger

doi:10.3390/metabo13020277

Cited by 2 publications

(1 citation statement)

References 66 publications

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“…Quantification of betalains in the red beetroot extract was performed according to the modified method of [7][8][9][10][11][12][13][14][15][16][17][18][19][20][21][22][23]. Chemical and microbiological analysis: The titratable acidity and pH were assessed utilizing the modified method of [25].…”

Section: Quantification Of Betalains In Red Beetroot Extractmentioning

confidence: 99%

Red beetroot betalains as a novel source of colorent in ice-cream as compared with Red Dye 40 (E129)

Ali¹,

Jameel

2023

FFHD

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Background: Although there is an increasing need for eco-friendly and non-toxic food colorants, plant-based colors have shown to be a promising alternative to synthetic food colors. The natural pigment (betalain) was extracted from red beetroot utilizing a magnetic stirrer shaking apparatus in the current study. Objective: The purpose of this study was to evaluate the effect of betalain (natural pigment) and red dye 40 (synthetic pigment), on the chemical, microbiological, and sensory properties of ice cream. Materials and Methods: Betalain and red dye 40 were added into ice cream at variable concentrations of 50 mg/mL, 100 mg/mL, and 200 mg/mL. Specimens were stored for 70 days and evaluated every ten days. Results: The values of titratable acidity, PH, fat, protein, total count of microorganisms, and sensory characteristics were gave higher scores samples than than in ice cream with red dye 40. Nevertheless, betalain doses of 50, 100, and 200 mg/mL have been reported to have a significant 70-day storage activity in ice cream. When compared to mixtures containing 50, 100, and 200 mg/mL of red dye 40 after 70 days. According to the findings, betalain may be utilized as a natural pigment and food preservative to boost stability during storage.Keywords: Red beetroot,Betalain, Functional foods, Red Dye 40 (E129),Antioxidants, synthetic colors, Storage stability

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Section: Quantification Of Betalains In Red Beetroot Extractmentioning

confidence: 99%

Red beetroot betalains as a novel source of colorent in ice-cream as compared with Red Dye 40 (E129)

Ali¹,

Jameel

2023

FFHD

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Comparative Analysis of Chemical Composition of Zanthoxylum myriacanthum Branches and Leaves by GC-MS and UPLC-Q-Orbitrap HRMS, and Evaluation of Their Antioxidant Activities

Zhang

Dai

et al. 2023

Molecules

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Zanthoxylum myriacanthum Wall. ex Hook. f., a plant belonging to the Rutaceae family and the Zanthoxylum genus, is extensively utilized for its medicinal properties and as a culinary seasoning in China and Southeast Asian countries. However, the chemical composition and biological activities of Z. myriacanthum branches and leaves remain insufficiently explored. In this study, the volatile and non-volatile components of Z. myriacanthum branches and leaves were analyzed using GC-MS and UPLC-Q-Orbitrap HRMS techniques. A total of 78 volatile compounds and 66 non-volatile compounds were identified. The volatile compounds were predominantly terpenoids and aliphatic compounds, while the non-volatile compounds were primarily flavonoids and alkaloids. The branches contained 52 volatile compounds and 33 non-volatile compounds, whereas the leaves contained 48 volatile compounds and 40 non-volatile compounds. The antioxidant activities of the methanol extracts from Z. myriacanthum branches and leaves were evaluated using ABTS and DPPH free-radical-scavenging assays, both of which demonstrated certain antioxidant activity. The methanol extract of leaves demonstrated significantly higher antioxidant activity compared to that of the branches, possibly due to the higher presence of flavonoids and phenols in the leaves, with IC50 values of 7.12 ± 0.257 μg/mL and 1.22 × 102 ± 5.01 μg/mL for ABTS and DPPH, respectively. These findings enhance our understanding of the chemical composition and antioxidant potential of Z. myriacanthum. The plant holds promise as a natural source of antioxidants for applications in pharmaceuticals, cosmetics, and functional foods. Further research can explore its broader biological activities and potential applications.

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Antioxidant Capacity, Antitumor Activity and Metabolomic Profile of a Beetroot Peel Flour

Cited by 2 publications

References 66 publications

Red beetroot betalains as a novel source of colorent in ice-cream as compared with Red Dye 40 (E129)

Red beetroot betalains as a novel source of colorent in ice-cream as compared with Red Dye 40 (E129)

Comparative Analysis of Chemical Composition of Zanthoxylum myriacanthum Branches and Leaves by GC-MS and UPLC-Q-Orbitrap HRMS, and Evaluation of Their Antioxidant Activities

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