Antioxidant Activities of Beetroot (Beta vulgaris L.) Extracts
Authors
-
T.K. Nahla
Department of Food Science, College of Agriculture, University of Baghdad, Baghdad, Iraq
- S.U. Wisam Basic Science Section, College of Agriculture, University of Baghdad, Baghdad, Iraq
- N.M. Tariq Department of Food Science, College of Agriculture, University of Baghdad, Baghdad, Iraq
DOI:
https://doi.org/10.3923/pjn.2018.500.505Keywords:
Antioxidants, aqueous extract, Beta vulgaris L., chelating capacities, ethanolic extract, flavonoids, phenolic, reducing powerAbstract
Background and Objective: Beetroot (Beta vulgaris L.) is one of the most commonly produced vegetables around the world, recently, plant extracts containing phenolic compounds have been screened to find new natural food ingredients. The antioxidant activity of phenolic compounds is mainly due to their redox properties, which can play an important role in their ability to chelate and neutralize free radicals, quench singlet and triplet oxygen and decompose peroxides. This study was designed to determine the antioxidant activity of the aqueous and ethanolic extracts of beetroot by using two different methods. Methodology: The samples of beetroot were locally obtained, cleaned and ground. Twenty grams of the ground material was extracted with 250 mL of distilled water or 95% ethanol at reflux for 1 h. The extract was filtered and concentrated at 50°C for dryness. Results: The phenolic compounds and flavonoids in the ethanolic extract of beetroot were 16.88 and 10.80%, respectively, of the mass of the extract and their contents in the aqueous extract were 7.812 and 4.77%, respectively. The reducing powers of the ethanolic and aqueous extracts were also determined. The reducing power was increased by increasing the sample concentration and reached 88.89% for the ethanolic and 80.89% for the aqueous extract. The aqueous extract showed a lower chelating capacity than EDTA (absorbances of 53.98 and 93.00, respectively) and a lower capacity than that of the ethanolic extract, which had an absorbance of 68.11. Conclusion:It is concluded that natural antioxidants from edible sources are considered safer alternatives to synthetic antioxidants for food preservation.
References
Cao, Y. and R. Cao, 1999. Angiogenesis inhibited by drinking tea. Nature, 398: 381-381.
Yen, G.C., P.D. Duh and H.L. Tsai, 2002. Antioxidant and pro-oxidant properties of ascorbic acid and gallic acid. Food Chem., 79: 307-313.
Madsen, H.L. and G. Bertelsen, 1995. Spices as antioxidants. Trends Food Sci. Technol., 6: 271-277.
Shahidi, F., P.K. Janitha and P.D. Wanasundara, 1992. Phenolic antioxidants. Crit. Rev. Food Sci. Nutr., 32: 67-103.
Wisam, S.U., T.K. Nahla and N.M. Tariq, 2018. Antioxidant activities of thyme extracts. Pak. J. Nutr., 17: 46-50.
Osawa, T., 1994. Novel Natural Antioxidants for Utilization in Food and Biological Systems. In: Post Harvest Biochemistry of Plant Food Materials in Tropics, Uritani, L., V.V. Garcia and E.M. Mendoza (Eds.). Japan Scientific Societies Press, Tokyo, Japan, pp: 241-251.
Vali, L., E. Stefanovits-Banyai, K. Szentmihalyi, H. Febel and E. Sardi et al., 2007. Liver-protecting effects of table beet (Beta vulgaris var. rubra) during ischemia-reperfusion. Nutrition, 23: 172-178.
Ninfali, P. and D. Angelino, 2013. Nutritional and functional potential of Beta vulgaris cicla and rubra. Fitoterapia, 89: 188-199.
Singh, A., V.K. Garg, P.K. Sharma and S. Gupta, 2011. Wound healing activity of ethanolic extract of Beta vulgaris. Pharmacologyonline, 1: 1031-1038.
Jain, S., V.K. Garg and P.K. Sharma, 2011. Anti-inflammatory activity of aqueous extract of Beta vulgaris L. J. Basic Clin. Pharm., 2: 83-86.
Kujala, T.S., J.M. Loponen, K.D. Klika and K. Pihlaja, 2000. Phenolics and betacyanins in red beetroot (Beta vulgaris) root: Distribution and effect of cold storage on the content of total phenolics and three individual compounds. J. Agric. Food Chem., 48: 5338-5342.
Chakole, R., S. Zade and M. Charde, 2011. Antioxidant and anti-inflammatory activity of ethanolic extract of Beta vulgaris Linn. roots. Int. J. Biomed. Adv. Res., 2: 124-130.
Kapadia, G.J., M.A. Azuine, G.S. Rao, T. Arai, A. Iida and H. Tokuda, 2011. Cytotoxic effect of the red beetroot (Beta vulgaris L.) extract compared to doxorubicin (adriamycin) in the human prostate (PC-3) and breast (MCF-7) cancer cell lines. Anti-Cancer Agents Med. Chem., 11: 280-284.
Reddy, M.K., R.L. Alexander-Lindo and M.G. Nair, 2005. Relative inhibition of lipid peroxidation, cyclooxygenase enzymes and human tumor cell proliferation by natural food colors. J. Agric. Food Chem., 53: 9268-9273.
Canadanovic-Brunet, J.M., S.S. Savatovic, G.S. Cetkovic, J.J. Vulic, S.M. Djilas, S.L. Markov and D.D. Cvetkovic, 2011. Antioxidant and antimicrobial activities of beet root pomace extracts. Czech J. Food Sci., 29: 575-585.
Sharma, N., B.S. Tanwer and R. Vijayvergia, 2011. Study of medicinal plants in Aravali regions of Rajasthan for treatment of kidney stone and urinary tract troubles. Int. J. PharmTech Res., 3: 110-113.
Ormsbee, M.J., J. Lox and P.J. Arciero, 2013. Beetroot juice and exercise performance. Nutr. Dietary Suppl., 5: 27-35.
Ormsbee, M.J., C.W. Bach and D.A. Baur, 2014. Pre-exercise nutrition: The role of macronutrients, modified starches and supplements on metabolism and endurance performance. Nutrients, 6: 1782-1808.
Vinson, J.A., Y. Hao, X. Su and L. Zubik, 1998. Phenol antioxidant quantity and quality in foods: Vegetables. J. Agric. Food Chem., 46: 3630-3634.
Kähkönen, M.P., A.I. Hopia, H.J. Vuorela, J.P. Rauha, K. Pihlaja, T.S. Kujala and M. Heinonen, 1999. Antioxidant activity of plant extracts containing phenolic compounds. J. Agric. Food Chem., 47: 3954-3962.
Wruss, J., G. Waldenberger, S. Huemer, P. Uygun and P. Lanzerstorfer et al., 2015. Compositional characteristics of commercial beetroot products and beetroot juice prepared from seven beetroot varieties grown in Upper Austria. J. Food Compos. Anal., 42: 46-55.
Kujala, T.S., M.S. Vienola, K.D. Klika, J.M. Loponen and K. Pihlaja, 2002. Betalain and phenolic compositions of four beetroot (Beta vulgaris) cultivars. Eur. Food Res. Technol., 214: 505-510.
Oksuz, T., E. Surek, Z. Tacer-Caba and D. Nilufer-Erdil, 2015. Phenolic contents and antioxidant activities of persimmon and red beet jams produced by sucrose impregnation. Food Sci. Technol., 3: 1-8.
Al-Sheekhly, N.T., 2011. Extraction of beet root (Beta vulgaris) pigment and using it as colorants in ice water and jelly. Jordan J. Agri. Sci., 7: 339-350.
Wootton-Beard, P.C., A. Moran and L. Ryan, 2011. Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin-Ciocalteu methods. Food Res. Int., 44: 217-224.
Schilderman, P.A.E.L., F.J. ten Vaarwerk, J.T. Lutgerink, A. Van Der Wurff, F. ten Hoor and J.C.S. Kleinjans, 1995. Induction of oxidative DNA damage and early lesions in rat gastro-intestinal epithelium in relation to prostaglandin H synthase-mediated metabolism of butylated hydroxyanisole. Food Chem. Toxicol., 33: 99-109.
Biglari, F., A.F.M. AlKarkhi and A.M. Easa, 2008. Antioxidant activity and phenolic content of various date palm (Phoenix dactylifera) fruits from Iran. Food Chem., 107: 1636-1641.
Zhishen, J., T. Mengcheng and W. Jianming, 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem., 64: 555-559.
Chou, H.J., J.T. Kuo and E.S. Lin, 2009. Comparative antioxidant properties of water extracts from different parts of beefsteak plant (Perilla frutescens). J. Food Drug Anal., 17: 489-496.
Su, M.S., Y.T. Shyu and P.J. Chien, 2008. Antioxidant activities of citrus herbal product extracts. Food Chem., 111: 892-896.
Yen, G.C. and H.Y. Chen, 1995. Antioxidant activity of various tea extracts in relation to their antimutagenicity. J. Agric. Food Chem., 43: 27-32.
Lee, Y.R., K.S. Woo, K.J. Kim, J.R. Son and H.S. Jeong, 2007. Antioxidant activities of ethanol extracts from germinated specialty rough rice. Food Sci. Biotechnol., 16: 765-770.
Packman, E.W. and S.J. London, 1980. The utility of artificially induced cough as a clinical model for evaluating the antitussive effects of aromatics delivered by inunction. Eur. J. Respir. Dis. Suppl., 110: 101-109.
Shimada, K., K. Fujikawa, K. Yahara and T. Nakamura, 1992. Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. J. Agric. Food Chem., 40: 945-948.
El Gamal, A.A., M.S. AlSaid, M. Raish, M. Al-Sohaibani and S.M. Al-Massarani et al., 2014. Beetroot (Beta vulgaris L.) extract ameliorates gentamicin-induced nephrotoxicity associated oxidative stress, inflammation and apoptosis in rodent model. Med. Inflammat., Vol. 2014.
Viuda-Martos, M., Y.R. Navajas, E.S. Zapata, J. Fernandez-Lopez and J.A. Perez-Alvarez, 2010. Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet. Flavour Fragrance J., 25: 13-19.
Mehmood, T., S. Shafique, Q. Tabassam, M. Afzal and S. Ahmad, 2015. Variation in antioxidant attributes, individual phenolic acids composition and biological activities of Thymus vulgaris: Effects of extraction solvents. Int. J. Biosci., 6: 73-86.
Al-Hilfi, S.A.H., 2009. Extraction of some phytophenolic compounds and its utility as antioxidant and antimicrobial in some food systems. Ph.D. Thesis, College of Agriculture, Basra University, Iraq.
Aldini, G., M. Carini, A. Piccoli, G. Rossoni and R.M. Facino, 2003. Procyanidins from grape seeds protect endothelial cells from peroxynitrite damage and enhance endothelium-dependent relaxation in human artery: New evidences for cardio-protection. Life Sci., 73: 2883-2898.
Kumaran, A. and R.J. Karunakaran, 2006. Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus. Food Chem., 97: 109-114.
Downloads
Published
Issue
Section
License
Copyright (c) 2018 The Author(s)
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
