Relevant bibliographies by topics / Endogenous antioxidant from the red beetroot

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Academic literature on the topic 'Endogenous antioxidant from the red beetroot'

Author: Grafiati
Published: 4 June 2021
Last updated: 12 February 2022

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Journal articles on the topic "Endogenous antioxidant from the red beetroot"

1

Rubi, Dianandha Septiana, Abrory Agus Cahya Pramana, and Sunarti Sunarti. "THE PROTECTIVE EFFECTS OF RED BEETROOT (Beta vulgaris L.) AGAINST OXIDATIVE STRESS IN RATS INDUCED BY HIGH FAT AND FRUCTOSE DIET." Acta Biochimica Indonesiana 3, no. 2 (February 1, 2021): 62–71. http://dx.doi.org/10.32889/actabioina.v3i2.53.

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Background: One of consequence high-fat and fructose diet is oxidative stress. Consumption of antioxidants from red beetroot may increase antioxidant defense.Objectives: This study aimed to evaluate red beetroot administration on improving antioxidant defense in rats induced high fat and fructose diet.Methods: A total 20 male Wistar rats were divided into 4 groups: 1) normal control group (N), received standard diet; 2) High fat and fructose diet (HF), received high fat and fructose diet (HFFD); 8 weeks induction with HFFD and received 9g red beetroot (BA); and combination of HFFD and 9g of red beetroot from beginning of the study (HFBA). At the end of the study the levels of circulatory oxidized LDL (ox-LDL) were determined using enzyme-linked immunosorbent assay (ELISA) method. Superoxide dismutase 2 (SOD2) and catalase (CAT) gene expressions were determined by quantitative polymerase chain reaction (qPCR) method.Results: Induction HFFD increased the levels of circulatory ox-LDL levels compared to normal control (10.00±0.29 vs 12.69±0.57). Administration of red beetroot for 6 weeks and combination HFFD with red beetroot during the study significantly decreased ox-LDL levels compared to high fat and fructose group (12.69±0.57 vs 9.66±0.46) and (12.69±0.57 vs 8.59±0.18), respectively. The decreased circulatory ox-LDL levels were found negatively correlated with upregulation SOD2 (r=-0.548; P=0.012) and CAT (r=-0.460; P=0.041) gene expression in the liver tissues.Conclusion: Administration of red beetroot may ameliorate oxidative stress in rats induced high-fat and fructose diet through increasing antioxidant defense.
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2

Abiodun, O. A., A. Ojo, O. S. Abdulganiu, and O. O. Olosunde. "Effect of beetroots substitution and storage on the chemical and sensory properties of wheat noodles." Agrosearch 20, no. 1 (August 18, 2020): 1–12. http://dx.doi.org/10.4314/agrosh.v20i1.1s.

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Beetroot consists of betalain, a natural red pigment which has desirable biological activities such as antioxidant, mineral and anti-inflammatory properties. Substitution of wheat flour with beetroot flour could improve the aesthetic and nutritional properties of the product. This study was conducted to determine the effects of beetroots substitution and storage on the chemical and sensory properties of wheat noodles. The noodles were prepared with beetroot powder of 5%, 10%, 15% and 100% wheat flour which serve as the control. Progressive decrease in lightness value was observed from 51.98 to 46.76 with increase in level of beetroot powder. The colour* value of control noodle was 1.13 and those of beetroot powder increased from 5.12 to 9.47, showing more reddish colour than the control. There were increase in redness (a*) value and decrease in lightness (L⃰) value with the increase of colouring pigments. At the third months of storage, the noodles became lighter losing the red colouration. No significant differences (p<0.05) in the protein contents of the noodles. The betalain contents of the noodles increased with beetroot substitution and decreased with storage. Cooking loss and swelling power of the noodles increased with increase in beetroot powder substitution. The antioxidant potential of the noodles increased with increase in beetroot powder with 15% having the highest value (39.22%) while the value decreased with storage. The sensory result showed that the appearance of the control noodles was more preferred and accepted than others. Keywords: Noodles, Betalain, Storage, Colour, Antioxidant
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Sigwela, Vuyisa, Maryna De Wit, Alba du Toit, Gernot Osthoff, and Arno Hugo. "Bioactive Betalain Extracts from Cactus Pear Fruit Pulp, Beetroot Tubers, and Amaranth Leaves." Molecules 26, no. 16 (August 18, 2021): 5012. http://dx.doi.org/10.3390/molecules26165012.

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Natural food items and the additional benefits they provide have received considerable attention in recent years. Betalains are nutritious pigments which have valuable biological properties, e.g., antioxidant and free radical scavenging activity. In this study, aqueous betalain extracts were obtained from different coloured cactus pears (purple, red/pink, and orange), amaranth, and beetroot, with and without the addition of ascorbic acid, microwave-heated, and freeze-dried and subsequently analysed by thin layer chromatography (TLC). Beetroot samples without the addition of ascorbic acid (AA) had lower phenols, flavonoids, and ascorbic acid content than beetroot samples extracted with the addition of AA. Amaranth had significantly higher contents of antioxidants than all the other plants. Results for phenolic compounds showed that there were no significant differences between cactus pear cultivars, however, significant differences were seen between the two beetroot samples (microwave-heated with and without AA) as well as amaranth. For flavonoid compounds, amaranth had significantly higher values than all other samples. The lowest flavonoid content was found in beetroot without AA (0.49 mgCE/g). For ascorbic acid, significant differences were noticed between amaranth (71.71 mg/100 g) and samples from cactus pear and beetroot. TLC results showed that purple and red cactus pear samples had the most vivid colours, a reflection of the high betacyanin and betaxanthin contents in the cultivars. Moreover, extracts from cactus pear, beetroot, and amaranth were classified according to a decision tree which was designed by the Code of Federal Regulations/Food Additives Regulation of the EU. The classification of betalain pigment extracts as colouring foods was achieved through enrichment factor calculations and the colourant decision tree. The results showed that the betalain pigment extraction method used is inexpensive, time-saving, energy-saving, non-toxic, and chemical solvent free and yields high concentrations of betalains.
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4

Min, Jin-Young, Ho-Young Park, Yoonsook Kim, Jung Sun Hong, and Hee-Don Choi. "Antioxidant Activity and Stability of Natural Pigment Extracted from Red Beetroot (Beta vulgaris L.)." Journal of the Korean Society of Food Science and Nutrition 47, no. 7 (July 31, 2018): 725–32. http://dx.doi.org/10.3746/jkfn.2018.47.7.725.

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5

García-Segovia, Purificación, Marta Igual, and Javier Martínez-Monzó. "Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties." Applied Sciences 11, no. 14 (July 20, 2021): 6658. http://dx.doi.org/10.3390/app11146658.

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Beetroot is a root vegetable with carotenoids, phenols, vitamins, minerals, and water-soluble betalain pigments such as betacyanins (red-violet color) and betaxanthins (yellow-orange color), which have many nutritional and health benefits. Its use in the food industry is mainly as a powdered natural dye. This study aims to investigate the effect of adding pea protein to beetroot juice as an encapsulating agent, and the spray-dried temperature on the physicochemical, structural, and functional properties of the powder. The spray drying was conducted at 125 and 150 °C with 3.5% and 7% pea protein used in the mixtures with the beetroot juice. The water content, bulk density, porosity, hygroscopicity, water solubility, water absorption index, color, and microstructure of the obtained powder were determined. In addition, betacyanin, total phenols, antioxidant capacity, and powder encapsulate efficiency were analyzed. Using pea protein in the spray drying of beetroot juice had shown high yields of spray drying and good characteristics of the powdered product. Beetroot powder with 7% of pea protein was more porous and luminous, and less hygroscopic than beetroot powder with 3.5% of pea protein. However, the use of 7% of pea protein increased the amount of water immobilized by the samples and reduced the soluble solids present in the product compared to beetroot powder with 3.5% of pea protein. The use of 7% of pea protein protected beetroot bioactive compound higher than the use of 3.5%. Higher spray-drying temperature (150 °C) significantly decreased phenols content and antioxidant capacity of the beetroot powders (p < 0.05). Results showed using 7% pea protein mixed with beetroot juice and a 125 °C spray-drying temperature gave the most content of the studied bioactive compounds and antioxidant capacity. Moreover, the proposal gives more stable powders from a functionality viewpoint because it showed the higher encapsulate efficiency.
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6

Wulandari, Devyana Dyah, Andreas Putro Ragil Santoso, and Devyani Diah Wulansari. "THE EFFECT OF BEETROOT (Beta vulgaris L.) JUICE ON CHOLINESTERASE ACTIVITY IN FARMERS EXPOSED TO ORGANOPHOSPHATE PESTICIDES." Indonesian Journal of Medical Laboratory Science and Technology 1, no. 2 (October 18, 2019): 80–87. http://dx.doi.org/10.33086/ijmlst.v1i2.1215.

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A decrease in cholinesterase (chE) enzyme activity is an indicator of pesticide poisoning, especially organophosphate pesticides. The chE activity reduction will result in an increase in the amount of acetylcholine and will bound to muscarinic and nicotinic receptors in the central and peripheral nervous system which can lead to the onset of Alzheimer's disease. However, antioxidant products can slow the progression of Alzheimer's disease by protecting neurons from oxidative stress. Red Beetroot (Beta vulgaris L.) contains betalains and phenolic compounds which act as an antioxidants that are capable of preventing such illness. This study aims to prove the concept that antioxidant compounds in red beetroot juice can increase the chE activity in subjects exposed to organophosphate pesticides. This research is an observational study with an experimental approach. This research used 25 farmers who were exposed to organophosphate pesticides as respondents. They were given 500 ml of beetroot juice twice a day for 2 consecutive months. Cholinesterase levels were measured before and after consuming red beet juice. Measurement of cholinesterase levels was carried out using a kinetic photometric test. This method was developed based on recommendations from the German Society of Clinical Chemistry (DGKC). The results showed that the average of chE (U/L) Level Before Treatment was 8.102 and 8.380 after treatment with a p value 0,62. It can be concluded that there was an increase in the level of cholinesterase but it was not statistically significant. This may be caused by a different response to activity of cholinesterase after consuming beetroot juice in each subjects, age difference, smoking habits, and personal protective equipment.
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7

Gawlik-Dziki, Urszula, Laura Dziki, Jakub Anisiewicz, Ewa Habza-Kowalska, Małgorzata Sikora, and Dariusz Dziki. "Leaves of White Beetroot As a New Source of Antioxidant and Anti-Inflammatory Compounds." Plants 9, no. 8 (July 26, 2020): 944. http://dx.doi.org/10.3390/plants9080944.

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The white beetroot cv. Śnieżna Kula is the first betanin-free beetroot registered in the European Union. The aim of this study was to compare the phenolic acids profile and antioxidant capacity of leaves of white (SK) and red (CC) beetroots and red (LC) and white (BL) Swiss chard growing in Poland. LC leaves were the richest source of total phenolics (16.55 mg GAE/g FW) and phenolic acids (1.81 mg/g FW), while the highest content of flavonoids was determined in CC leaves (1.6 mg QE/g FW). The highest antiradical activity was observed for LC, whereas CC extract exhibited the highest chelating power. BL and CC leaf extracts demonstrated high LOX inhibitory potential (EC50 = 53.23 and 56.97 mg FW/mL, respectively). An uncompetitive type of LOX inhibition was obtained for all extracts. SK extracts demonstrated the highest XO inhibitory activity (EC50 = 81.04 mg FW/mL). A noncompetitive type of XO inhibition was obtained in both extracts from red leaves (CC and LC), whereas an uncompetitive mode of inhibition was observed in the case of white leaf (SK and LC) extracts. Thus, it can be assumed that the presence of betanin influences the XO inhibition mechanism.
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8

Hidalgo, Alyssa, Andrea Brandolini, Jasna Čanadanović-Brunet, Gordana Ćetković, and Vesna Tumbas Šaponjac. "Microencapsulates and extracts from red beetroot pomace modify antioxidant capacity, heat damage and colour of pseudocereals-enriched einkorn water biscuits." Food Chemistry 268 (December 2018): 40–48. http://dx.doi.org/10.1016/j.foodchem.2018.06.062.

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9

Georgiev, Vasil Georgiev, Jost Weber, Eva-Maria Kneschke, Petko Nedyalkov Denev, Thomas Bley, and Atanas Ivanov Pavlov. "Antioxidant Activity and Phenolic Content of Betalain Extracts from Intact Plants and Hairy Root Cultures of the Red Beetroot Beta vulgaris cv. Detroit Dark Red." Plant Foods for Human Nutrition 65, no. 2 (February 27, 2010): 105–11. http://dx.doi.org/10.1007/s11130-010-0156-6.

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10

Şöhretoğrlu, Didem, Suna Atasayar Sabuncuoğrlu, M. Koray Sakar, Hilal Özgüneş, and Olov Sterner. "Antioxidant Effects of Secondary Metabolites from Geranium psilostemon." Natural Product Communications 5, no. 6 (June 2010): 1934578X1000500. http://dx.doi.org/10.1177/1934578x1000500616.

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An investigation was made of the effects on endogenous antioxidant enzyme activities and H2O2-induced lipid peroxidation inhibition in human red blood cells of the crude MeOH extract and its EtOAc, n-BuOH, and H2O sub-extracts obtained from aerial parts of Geranium psilostemon Ledeb., as well as compounds isolated from the most active EtOAc extract. Gallic acid (1), methyl gallate (2), pusilagin (3), 1,3,6-tri- O-galloyl-β-glucopyranoside (4), 1,2,3,4,6-penta- O-galloyl-β-glucopyranoside (5), kaempferol (6), quercetin (7), kaempferol 7- O-α-rhamnopyranoside (8), and quercetin 7- O-α-rhamnopyranoside (9) were isolated from the aerial parts of the title plant, and their structures identified from spectroscopic (UV, 1D- and 2D- NMR) and spectrometric (TOF-MS) data. All extracts and isolated compounds inhibited H2O2-induced lipid peroxidation and also enhanced the activity of superoxide dismutase (SOD) and catalase (CAT).
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Dissertations / Theses on the topic "Endogenous antioxidant from the red beetroot"

1

Mee, Simon P. H. "Synthetic approaches to alkaloid natural products using the Stille coupling." Thesis, University of Oxford, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.289400.

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