Effect of functional beetroot pomace biscuit on phenylhydrazine induced anemia in albino rats: Hematological and blood biochemical analysis

Abdo, Eman M.; Shaltout, Omayma E.; El-Sohaimy, Sobhy A.; Abdalla, Ahmed; Zeitoun, A.

doi:10.1016/j.jff.2021.104385

Cited by 20 publications

(19 citation statements)

References 33 publications

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“…Beetroot (Beta vulgaris L.) is a vegetable belonging to the Amaranthaceae family [1]. This herbaceous plant is a root vegetable.…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, this vegetable is also a reach source of vitamins (B-complex, ascorbic acid, retinol) and minerals (sodium, potassium, iron, magnesium, phosphorus, copper, zinc, calcium) [8]. Beetroot as a source of iron, treats and prevents anemia, folate in beetroot may protect against congenital disabilities, and dietary fibers may have a beneficial effect on the colon [1]. Thus, it is very a nutritionally and economically popular vegetable [9].…”

Section: Introductionmentioning

confidence: 99%

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Effect of lacto-fermentation and freeze-drying on the quality of beetroot evaluated using machine vision and sensory analysis

Ropelewska

Wrzodak

Sabancı

et al. 2021

Eur Food Res Technol

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This study was aimed at evaluating the effect of freeze-drying and lacto-fermentation on the texture parameters of images and sensory attributes of beetroots. The samples were imaged using a flatbed scanner, and textures from images converted to color channels L, a, b, R, G, B, X, Y, Z were computed. The discrimination of raw and processed beetroots was performed using models based on textures selected for each color channel. The sensory quality of processed samples was determined using the attributes related to smell, color, texture and taste. The highest discrimination accuracy of 97.25% was obtained for the model built for color channel b. The accuracies for other channels were equal to 96.25% for channel a, 95.25% for channel R, 95% for channel Y, 94.75% for channel B, 94.5% for channel X, 94% for channel L, 92.5% for channel G, 88.25% for channel Z. In the case of some models, the raw and lacto-fermented beetroots were discriminated with 100% correctness. The freeze-dried and freeze-dried lacto-fermented samples were also the most similar in terms of sensory attributes, such as off-odor, attractiveness color, beetroot color, crunchiness, hardness, bitter taste, overall quality. The results indicated that the image parameters and sensory attributes may be related.

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“…Beetroot (Beta vulgaris L.) is a vegetable belonging to the Amaranthaceae family [1]. This herbaceous plant is a root vegetable.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of lacto-fermentation and freeze-drying on the quality of beetroot evaluated using machine vision and sensory analysis

Ropelewska

Wrzodak

Sabancı

et al. 2021

Eur Food Res Technol

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“…It can be clearly seen in the Results section that the administration of apple vinegar ameliorated the parameter changes induced by the injection of phenylhydrazine. It has been reported that the administration of phenylhydrazine enhances red blood cell destruction, which leads to the onset of hemolytic anemia [10,60,61]. Additionally, it increases the production process of reactive oxygen species [11].…”

Section: Discussionmentioning

confidence: 99%

“…Phenolic compounds exhibit a good antioxidant activity, and it has been proved that these antioxidant agents have an antianemic effect, which could correct blood disorders [60]. A study indicated that apple vinegar was rich in antioxidant substances including chlorogenic acid, gallic acid, p-coumaric acid, caffeic acid, catechin, epicatechin gallate and phlorizin [43,80].…”

Section: Discussionmentioning

confidence: 99%

Anti-Anemic Effect of Antioxidant-Rich Apple Vinegar against Phenylhydrazine-Induced Hemolytic Anemia in Rats

Ousaaid

Laaroussi

Bakour

et al. 2022

Life

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This study aims to examine the ability of apple vinegar on phenylhydrazine (PHZ)-induced hemolytic anemia in Wistar rats. In vitro, phenolic and flavonoid content and antioxidant activity were determined. In vivo, phenylhydrazine (10 mg/kg) was injected intravenously into rats for 4 days and then treated with apple vinegar daily by gavage (1 mL/kg) for five weeks. high level of polyphenols and flavonoids (90 ± 1.66 mg GAE/100 mL and 7.29 ± 0.23 mg QE/100 mL, respectively) were found in the apple vinegar which gives it a good ability to scavenge free radicals (TAC = 4.22 ± 0.18 mg AAE/100 mL and DPPH, IC50= 0.49 ± 0.004 µL/mL). The phytochemical composition of apple vinegar revealed the presence of numerous bioactive compounds including arbutin, apigenin, sinapic, ferulic and trans-ferulic acids. The major antioxidant components in apple vinegar were ferulic and trans-ferulic acids (40% and 43%, respectively). PHZ treatment induced changes in platelets, blood cell count, mean corpuscular volume, hemoglobin concentration and mean capsulated hemoglobin. However, the co-administration of apple vinegar revealed its capacity to ameliorate the changes induced by phenylhydrazine. Therefore, apple vinegar use could have a positive impact on the prevention of hemolytic anemia induced by phenylhydrazine due to the antioxidant properties of its major components.

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“…Sodium and potassium are vital for supporting human health, as studies have investigated their role in blood pressure management and cardiovascular disease treatment [30][31][32]. Similarly, iron is a crucial mineral for anemia treatment and prevention [33].…”

Section: Minerals Contentmentioning

confidence: 99%

A Functional Orange Juice Fortified with Beetroot By-Products Attenuates Hyperlipidemia and Obesity Induced by A High-Fat Diet

et al. 2022

Self Cite

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Obesity is one of the most prevalent non-communicable diseases and is interlinked with incidences of various diseases. By modulating lifestyle and food quality, obesity can be preventable. The present study investigated the ability of a novel functional beverage based on orange juice and beetroot leaf and stem juice in preventing obesity-associated health issues. To achieve this purpose, we determined the nutritive value of juices and tested their ability to prevent the effect of a high-fat diet on a rat model. Adding leaf and stem juice to orange juice increased the total soluble solids/total titratable acidity ratio, which reflects the high acceptability of the blends, and enhanced their nutritive value. All minerals increased in the blends by increasing the leaf and stem juice percentage. Copper was detected only in the juices containing 10–20% leaf and stem juice (0.01–0.11 mg/100 g). Total flavonoids and betalain increased in the blends, reaching 142.02 µg/mL and 1680 µg/mL, respectively. The mixing process synergized the blends’ radicals scavenging activity. The synergic antioxidant effect of orange enriched with 20% leaf and stem juice attenuated the oxidative stress induced by the high-fat diet by recovering catalase and glutathione peroxidase values. It also enhanced liver enzymes and lipid profile. Consequently, enriching orange with leaf and stem juice results in a functional and nutritious beverage that protects against obesity and its associated health issues.

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Effect of functional beetroot pomace biscuit on phenylhydrazine induced anemia in albino rats: Hematological and blood biochemical analysis

Cited by 20 publications

References 33 publications

Effect of lacto-fermentation and freeze-drying on the quality of beetroot evaluated using machine vision and sensory analysis

Effect of lacto-fermentation and freeze-drying on the quality of beetroot evaluated using machine vision and sensory analysis

Anti-Anemic Effect of Antioxidant-Rich Apple Vinegar against Phenylhydrazine-Induced Hemolytic Anemia in Rats

A Functional Orange Juice Fortified with Beetroot By-Products Attenuates Hyperlipidemia and Obesity Induced by A High-Fat Diet

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