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Title:Green techniques for preparation of red beetroot extracts with enhanced biological potential
Authors:ID Borjan, Dragana (Author)
ID Šeregelj, Vanja (Author)
ID Cör Andrejč, Darija (Author)
ID Pezo, Lato (Author)
ID Tumbas Šaponjac, Vesna (Author)
ID Knez, Željko (Author)
ID Vulić, Jelena J. (Author)
ID Knez Marevci, Maša (Author)
Files:.pdf Green_Techniques_for_Preparation_o-Borjan-2022.pdf (944,05 KB)
MD5: 7FD55ADB2BB5A04B4D323962CDEEC72A
 
URL https://www.mdpi.com/2076-3921/11/5/805
 
Language:English
Work type:Scientific work
Typology:1.01 - Original Scientific Article
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
MF - Faculty of Medicine
Abstract: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.
Keywords:red beetroot, supercritical fluid extraction, antioxidant activity, anti-inflammatory activity, antihyperglycemic activity, chemometric approach
Publication status:Published
Publication version:Version of Record
Publication date:01.01.2022
Year of publishing:2022
Number of pages:19 str.
Numbering:Letn. 11, št. 5
PID:20.500.12556/DKUM-85093 New window
UDC:543
ISSN on article:2076-3921
COBISS.SI-ID:105535747 New window
DOI:10.3390/antiox11050805 New window
Publication date in DKUM:18.08.2023
Views:249
Downloads:17
Metadata:XML RDF-CHPDL DC-XML DC-RDF
Categories:Misc.
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Record is a part of a journal

Title:Antioxidants
Shortened title:Antioxidants
Publisher:MDPI AG
ISSN:2076-3921
COBISS.SI-ID:522976025 New window

Document is financed by a project

Funder:ARRS - Agencija za raziskovalno dejavnost Republike Slovenije
Project number:P2-0046
Name:Separacijski procesi in produktna tehnika

Funder:Drugi - Drug financer ali več financerjev
Project number:BI-RS/20-21-004

Funder:ARRS - Agencija za raziskovalno dejavnost Republike Slovenije
Project number:J2-1725
Name:Pametni materiali za bioaplikacije

Licences

License:CC BY 4.0, Creative Commons Attribution 4.0 International
Link:http://creativecommons.org/licenses/by/4.0/
Description:This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.

Secondary language

Language:Slovenian
Keywords:rdeča pesa, superkritična ekstrakcija fluidov, antioksidanti


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