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Green Techniques for Preparation of Red Beetroot Extracts with Enhanced Biological Potential

Red beetroot is well known for its high proportion of betalains, with great potential as functional food ingredients due to their health-promoting properties. The objective of this study was to investigate the influence of processing techniques such as Soxhlet, cold, ultrasound and supercritical flu...

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Autores principales: Borjan, Dragana, Šeregelj, Vanja, Andrejč, Darija Cör, Pezo, Lato, Šaponjac, Vesna Tumbas, Knez, Željko, Vulić, Jelena, Marevci, Maša Knez
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9138100/
https://www.ncbi.nlm.nih.gov/pubmed/35624669
http://dx.doi.org/10.3390/antiox11050805
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author Borjan, Dragana
Šeregelj, Vanja
Andrejč, Darija Cör
Pezo, Lato
Šaponjac, Vesna Tumbas
Knez, Željko
Vulić, Jelena
Marevci, Maša Knez
author_facet Borjan, Dragana
Šeregelj, Vanja
Andrejč, Darija Cör
Pezo, Lato
Šaponjac, Vesna Tumbas
Knez, Željko
Vulić, Jelena
Marevci, Maša Knez
author_sort Borjan, Dragana
collection PubMed
description Red beetroot is well known for its high proportion of betalains, with great potential as functional food ingredients due to their health-promoting properties. The objective of this study was to investigate the influence of processing techniques such as Soxhlet, cold, ultrasound and supercritical fluid extraction on the betalains content and its antioxidant, anti-inflammatory and antihyperglycemic activities. Whilst Soxhlet extraction with water has provided the highest yield, the highest content of total phenolics was found in an extract prepared using Soxhlet extraction with 50% ethanol. Amongst eight phenolic compounds detected in the extracts, protocatechuic acid was the most abundant. The concentrations of total phenolics ranged from 12.09 mg/g (ultrasound extraction with 30% methanol) to 18.60 mg/g (Soxhlet extraction with 50% ethanol). The highest anti-inflammatory activity was observed for cold extraction with 50% methanol extract. The high radical scavenging activity of supercritical fluid extracts could be a consequence of nonphenolic compounds. The chemometrics approach was further used to analyse the results to find the “greenest” method for further possible application in the processing of beetroot in the food and/or pharmaceutical industry. According to the standard score, the best extraction method was determined to be Soxhlet extraction with 50% ethanol.
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spelling pubmed-91381002022-05-28 Green Techniques for Preparation of Red Beetroot Extracts with Enhanced Biological Potential Borjan, Dragana Šeregelj, Vanja Andrejč, Darija Cör Pezo, Lato Šaponjac, Vesna Tumbas Knez, Željko Vulić, Jelena Marevci, Maša Knez Antioxidants (Basel) Article Red beetroot is well known for its high proportion of betalains, with great potential as functional food ingredients due to their health-promoting properties. The objective of this study was to investigate the influence of processing techniques such as Soxhlet, cold, ultrasound and supercritical fluid extraction on the betalains content and its antioxidant, anti-inflammatory and antihyperglycemic activities. Whilst Soxhlet extraction with water has provided the highest yield, the highest content of total phenolics was found in an extract prepared using Soxhlet extraction with 50% ethanol. Amongst eight phenolic compounds detected in the extracts, protocatechuic acid was the most abundant. The concentrations of total phenolics ranged from 12.09 mg/g (ultrasound extraction with 30% methanol) to 18.60 mg/g (Soxhlet extraction with 50% ethanol). The highest anti-inflammatory activity was observed for cold extraction with 50% methanol extract. The high radical scavenging activity of supercritical fluid extracts could be a consequence of nonphenolic compounds. The chemometrics approach was further used to analyse the results to find the “greenest” method for further possible application in the processing of beetroot in the food and/or pharmaceutical industry. According to the standard score, the best extraction method was determined to be Soxhlet extraction with 50% ethanol. MDPI 2022-04-20 /pmc/articles/PMC9138100/ /pubmed/35624669 http://dx.doi.org/10.3390/antiox11050805 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Borjan, Dragana
Šeregelj, Vanja
Andrejč, Darija Cör
Pezo, Lato
Šaponjac, Vesna Tumbas
Knez, Željko
Vulić, Jelena
Marevci, Maša Knez
Green Techniques for Preparation of Red Beetroot Extracts with Enhanced Biological Potential
title Green Techniques for Preparation of Red Beetroot Extracts with Enhanced Biological Potential
title_full Green Techniques for Preparation of Red Beetroot Extracts with Enhanced Biological Potential
title_fullStr Green Techniques for Preparation of Red Beetroot Extracts with Enhanced Biological Potential
title_full_unstemmed Green Techniques for Preparation of Red Beetroot Extracts with Enhanced Biological Potential
title_short Green Techniques for Preparation of Red Beetroot Extracts with Enhanced Biological Potential
title_sort green techniques for preparation of red beetroot extracts with enhanced biological potential
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9138100/
https://www.ncbi.nlm.nih.gov/pubmed/35624669
http://dx.doi.org/10.3390/antiox11050805
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