Antioxidant Activities of Beetroot (Beta vulgaris L.) Extracts
نویسندگان
چکیده
منابع مشابه
Betalains, phase II enzyme-inducing components from red beetroot (Beta vulgaris L.) extracts.
Crude aqueous and ethanolic extracts of root tissue of red (Rd) and high-pigment (HP) beet (Beta vulgaris L.) strains exhibited antioxidant and phase II enzyme-inducing activities, and these extracts were fractionated using Sephadex LH-20 chromatography. These bioactivities tended to become co-enriched in early and late eluting fractions, comprising 5-25% of the material recovered from the colu...
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In this study, the effects of home-processing on the antioxidant properties and in vitro bioaccessibility of red beetroot bioactives were investigated. For this purpose, fresh red beetroot and six different home-processed red beetroot products-including boiled, oven-dried, pickled, pureed, juice-processed, and jam-processed-were analyzed and compared for their total phenolic (TP) and total flav...
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The extraction of red beetroot (Beta vulgaris) peel betalains and phenolics was compared with two extraction methods and solvents. The content of total phenolics in the extracts was determined according to a modification of the Folin-Ciocalteu method and expressed as gallic acid equivalents (GAE). The profiles of extracts were analysed by high-performance liquid chromatography (HPLC). The compo...
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Received 04 Oct., 2013 Accepted 10 Jan., 2014 (006206) 1 Department of Chemistry, State University of Maringá – UEM, Maringá, PR, Brazil, e-mail: [email protected] 2 Universidade Tecnológica Federal do Paraná – UTFPR, Campus Londrina, Tecnologia de Alimentos, Londrina, PR, Brazil 3 Federal University of Latin American Integration – UNILA, Foz do Iguaçú, PR, Brazil *Corresponding author Evalu...
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The present study was carried out to investigate the mass transfer kinetics and optimization during osmotic dehydration of beetroot. The samples were osmotically treated in different hypertonic sugar solution (55, 65 and 75 0 Brix) with salt concentration of 5 % (w/v), at different solution temperature (30, 45 & 60 °C). Mass transfer kinetics was modeled according to Magee and Azuara model, and...
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ژورنال
عنوان ژورنال: Pakistan Journal of Nutrition
سال: 2018
ISSN: 1680-5194
DOI: 10.3923/pjn.2018.500.505