Antioxidant properties of ethanolic extract of sugar beet pulp

Sakač, B Marijana; Pericin, M Draginja; Mandić, Anamarija; Kormanjos, M Sandor

doi:10.2298/apt0435255s

Cited by 9 publications

(8 citation statements)

References 15 publications

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“…Commonly used dietary fibers in these products are legume fiber, wheat bran insoluble fiber, inulin, psyllium fiber, olive powder, psyllium seed husk, oat β‐glucans, Lentinus edodes β‐glucans, common bean flour, and some nonstarch polysaccharides such as locust bean gum, xanthan gum, guar gum, and pectin (Brennan and Tudorica ; Choo and Aziz ; Heo and others ). Ozboy and Koksel () incorporated sugar beet fiber into semolina samples to make spaghetti while Sakac and others () reported the antioxidant properties of this fiber. Bamboo fiber has also been reported to be a potential ingredient for pasta production, which may also improve texture in the final product (Chongtham and others ).…”

Section: Improving Pasta and Noodle Quality With Natural Additivesmentioning

confidence: 99%

Natural Additives in Wheat‐Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties

Zhu

Guo

et al. 2014

Comp Rev Food Sci Food Safe

117

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Pasta products and noodles have been staple foods since ancient times in many countries all over the world. These cereal products are still increasingly popular worldwide for their convenience, nutritional properties, special flavor, and taste. Pasta and noodles are essentially the same type of food but differ in their raw materials and shaping process, as well as the people and regions in the world consuming them. Many additives have been developed and are being used today in pasta and noodle products for various purposes. However, due to lack of knowledge about specific uses for some additives, they are sometimes misused by manufacturers. This can lead to opposite technological effects instead and may even cause damage to human health. Due to consumer demands, interest now focuses on natural "green" food additives with broad-spectrum functions, high effectiveness, and low toxicity. In order to provide detailed references for noodle and pasta production, as well as to provide ideas for developing new types of these products, here we summarize the types of natural additives that are being incorporated in pasta and noodle products, mainly for quality improvement and food preservation.

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Section: Improving Pasta and Noodle Quality With Natural Additivesmentioning

confidence: 99%

Natural Additives in Wheat‐Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties

Zhu

Guo

et al. 2014

Comp Rev Food Sci Food Safe

117

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“…Beside agricultural importance, sugarbeet plays very important role in industrial area as sunless tanner dihydroxyacetone extracted from sugar beet ( 9 ). For human health, it has good medical potentials for anticancerous activity ( 10 ) and is a good source of antioxidant ( 11 ), aphrodisiac ( 12 ), antidepressant ( 13 ) and organic dyes ( 14 ).…”

Section: Introductionmentioning

confidence: 99%

SBMDb: first whole genome putative microsatellite DNA marker database of sugarbeet for bioenergy and industrial applications

et al. 2015

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DNA marker plays important role as valuable tools to increase crop productivity by finding plausible answers to genetic variations and linking the Quantitative Trait Loci (QTL) of beneficial trait. Prior approaches in development of Short Tandem Repeats (STR) markers were time consuming and inefficient. Recent methods invoking the development of STR markers using whole genomic or transcriptomics data has gained wide importance with immense potential in developing breeding and cultivator improvement approaches. Availability of whole genome sequences and in silico approaches has revolutionized bulk marker discovery. We report world’s first sugarbeet whole genome marker discovery having 145 K markers along with 5 K functional domain markers unified in common platform using MySQL, Apache and PHP in SBMDb. Embedded markers and corresponding location information can be selected for desired chromosome, location/interval and primers can be generated using Primer3 core, integrated at backend. Our analyses revealed abundance of ‘mono’ repeat (76.82%) over ‘di’ repeats (13.68%). Highest density (671.05 markers/Mb) was found in chromosome 1 and lowest density (341.27 markers/Mb) in chromosome 6. Current investigation of sugarbeet genome marker density has direct implications in increasing mapping marker density. This will enable present linkage map having marker distance of ∼2 cM, i.e. from 200 to 2.6 Kb, thus facilitating QTL/gene mapping. We also report e-PCR-based detection of 2027 polymorphic markers in panel of five genotypes. These markers can be used for DUS test of variety identification and MAS/GAS in variety improvement program. The present database presents wide source of potential markers for developing and implementing new approaches for molecular breeding required to accelerate industrious use of this crop, especially for sugar, health care products, medicines and color dye. Identified markers will also help in improvement of bioenergy trait of bioethanol and biogas production along with reaping advantage of crop efficiency in terms of low water and carbon footprint especially in era of climate change.Database URL: http://webapp.cabgrid.res.in/sbmdb/

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“…The composition of sugar beet pulp can vary on the process of extraction, the degree of maturation and the geographical origin of the sugar beet root, but generally, it is lignocellulosic material characterized by good energy value and strong antioxidant activity (5). This agro-industrial effluent is mainly composed of cellulose (22-30%), hemicellulose (24-32%) and pectin (15-32%), with small amounts of protein (10-11%), lignin (3-6%), ash (approx.…”

Section: Introductionmentioning

confidence: 99%

The effect of cultivation technique on enzymes production from sugar beet pulp by Neurospora crassa

et al. 2019

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This study is concerned with the effect of different cultivation techniques on enzymes production from sugar beet pulp by strain Neurospora crassa isolated from the environment. Cultivation of selected producing microorganism was carried out under the same process conditions using five techniques. Bioprocess efficacy was estimated based on amylolytic, cellulolytic and xylanolytic activity of prepared enzymes mixtures. The obtained results indicate that the selection of cultivation technique had a statistically significant effect on the production of examined hydrolytic enzymes. It was confirmed that solid state cultivation with spontaneous aeration is the best cultivation technique for the production of amylolytic, cellulolytic and xylanolytic enzymes from sugar beet pulp by Neurospora crassa. Submerged cultivation of producing strain with spontaneous aeration resulted in the lowest production of all investigated enzymes under applied experimental conditions. The obtained results are the basis for further research aimed to increase the enzymes yield and activity of their mixture.

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Antioxidant properties of ethanolic extract of sugar beet pulp

Cited by 9 publications

References 15 publications

Natural Additives in Wheat‐Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties

Natural Additives in Wheat‐Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties

SBMDb: first whole genome putative microsatellite DNA marker database of sugarbeet for bioenergy and industrial applications

The effect of cultivation technique on enzymes production from sugar beet pulp by Neurospora crassa

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