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Zöngür A. Antimicrobial, Antioxidant and Cytotoxic Effects of Essential Oil, Fatty Acids and Bioactive Compounds of Beta vulgaris var. crassa (Fodder Beet). Indian J Microbiol 2024; 64:719-731. [PMID: 39010984 PMCID: PMC11246347 DOI: 10.1007/s12088-024-01269-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Accepted: 03/24/2024] [Indexed: 07/17/2024] Open
Abstract
Beta vulgaris var. crassa is undoubtedly a very important plant that is not used enough in the world. In this study, it was aimed to determine the cytotoxic activities of the components (essential oils, fatty acids, total phenol and flavonoid) found in the leaf parts of Beta vulgaris var. crassa against PC-3, MCF-7 and HeLa cancer cell lines. In addition, the effectiveness of these ingredients against bacteria and fungi that can cause serious health problems in humans was tested. In experiments, three tumor cell lines were exposed to various plant extract concentrations (31.25, 62.5, 125, 250, 500 and 1000 µg/mL) for 72 h. It was found that plant extracts showed high (SI: 2.14 > 2) cytotoxicity to PC-3 cells, moderate (SI: 1.62 < 2) to HeLa cells, and low (SI: 0.93 < 2) cytotoxicity to MCF-7 cells. Also, different plant extract concentrations were found to cause an inhibition rate of 16.3-22.3% in Staphylococcus aureus, 16.8-23.5% in Streptococcus pyogenes and 12-16.2% in Cutibacterium acnes. Similarly, inhibition rates were determined between 9.5-20.7% for Candida albicans, 3.5-7.7% for Candida auris, and 5.5-15.1% for Candida glabrata. The results showed that the plant extract exhibited a concentration-dependent cytotoxic and antimicrobial effect against both cancer cell lines and microbial pathogens. Graphical Abstract Supplementary Information The online version contains supplementary material available at 10.1007/s12088-024-01269-8.
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Sarkar T, Salauddin M, Roy S, Chakraborty R, Rebezov M, Shariati MA, Thiruvengadam M, Rengasamy KRR. Underutilized green leafy vegetables: frontier in fortified food development and nutrition. Crit Rev Food Sci Nutr 2023; 63:11679-11733. [PMID: 35816152 DOI: 10.1080/10408398.2022.2095555] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
From the ancient period, Green leafy vegetables (GLV) are part of the daily diet and were believed to have several health beneficial properties. Later it has been proved that GLV has outstanding nutritional value and can be used for medicinal benefits. GLV is particularly rich in minerals like iron, calcium, and zinc. These are also rich in vitamins like beta carotene, vitamin E, K, B and vitamin C. In addition, some anti-nutritional elements in GLV can be reduced if it is grown properly and processed properly before consumption. Tropical countries have a wide variety of these green plants such as Red Spinach, Amaranth, Malabar Spinach, Taro Leaf, Fenugreek leaf, Bengal Gram Leaves, Radish Leaves, Mustard Leaves, and many more. This review focuses on listing this wide range of GLVs (in total 54 underutilized GLVs) and their compositions in a comparative manner. GLV also possesses medicinal activities due to its rich bioactive and nutritional potential. Different processing techniques may alter the nutritional and bioactive potential of the GLVs significantly. The GLVs have been considered a food fortification agent, though not explored widely. All of these findings suggest that increasing GLV consumption could provide nutritional requirements necessary for proper growth as well as adequate protection against diseases caused by malnutrition.
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Affiliation(s)
- Tanmay Sarkar
- Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, West Bengal, India
| | - Molla Salauddin
- Department of Food Processing Technology, Mir Madan Mohanlal Government Polytechnic, West Bengal State Council of Technical Education, West Bengal, India
| | - Sarita Roy
- Department of Food Processing and Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Runu Chakraborty
- Department of Food Processing and Biochemical Engineering, Jadavpur University, Kolkata, India
| | - Maksim Rebezov
- Department of Scientific Research, V. M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia
| | - Mohammad Ali Shariati
- Department of Scientific Research, K.G. Razumovsky Moscow State University of technologies and management, The First Cossack University, Moscow, Russia
| | - Muthu Thiruvengadam
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, South Korea
| | - Kannan R R Rengasamy
- Centre for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai, India
- Centre of Excellence for Pharmaceutical Sciences, North-West University, Potchefstroom, South Africa
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Dukić J, Košpić K, Kelava V, Mavrić R, Nutrizio M, Balen B, Butorac A, Halil Öztop M, Režek Jambrak A. Alternative methods for RuBisCO extraction from sugar beet waste: A comparative approach of ultrasound and high voltage electrical discharge. ULTRASONICS SONOCHEMISTRY 2023; 99:106535. [PMID: 37541125 PMCID: PMC10410599 DOI: 10.1016/j.ultsonch.2023.106535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 07/12/2023] [Accepted: 07/21/2023] [Indexed: 08/06/2023]
Abstract
Ultrasound (US) and high voltage electric discharge (HVED) with water as a green solvent represent promising novel non-thermal techniques for protein extraction from sugar beet (Beta vulgaris subsp. vulgaris var. altissima) leaves. Compared to HVED, US proved to be a better alternative method for total soluble protein extraction with the aim of obtaining high yield of ribulose-1,5-bisphosphate carboxylase-oxygenase enzyme (RuBisCO). Regardless of the solvent temperature, the highest protein yields were observed at 100% amplitude and 9 min treatment time (84.60 ± 3.98 mg/gd.m. with cold and 96.75 ± 4.30 mg/gd.m. with room temperature deionized water). US treatments at 75% amplitude and 9 min treatment time showed the highest abundance of RuBisCO obtained by immunoblotting assay. The highest protein yields recorded among HVED-treated samples were observed at a voltage of 20 kV and a treatment time of 3 min, disregarding the used gas (33.33 ± 1.06 mg/gd.m. with argon and 34.89 ± 1.59 mg/gd.m. with nitrogen as injected gas), while the highest abundance of the RuBisCO among HVED-treated samples was noticed at 25 kV voltage and 3 min treatment time. By optimizing the US and HVED parameters, it is possible to affect the solubility and improve the isolation of RuBisCO, which could then be purified and implemented into new or already existing functional products.
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Affiliation(s)
- Josipa Dukić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia.
| | - Karla Košpić
- Department of Biology, Faculty of Science, University of Zagreb, 10000 Zagreb, Croatia.
| | - Vanja Kelava
- BICRO BIOCentre Ltd, Cent Lab, 10000 Zagreb, Croatia
| | - Renata Mavrić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
| | - Marinela Nutrizio
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
| | - Biljana Balen
- Department of Biology, Faculty of Science, University of Zagreb, 10000 Zagreb, Croatia
| | - Ana Butorac
- BICRO BIOCentre Ltd, Cent Lab, 10000 Zagreb, Croatia
| | - Mecit Halil Öztop
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
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de Oliveira SPA, de Albuquerque TMR, Massa NML, Rodrigues NPA, Sampaio KB, do Nascimento HMA, Dos Santos Lima M, da Conceição ML, de Souza EL. Investigating the effects of conventional and unconventional edible parts of red beet (Beta vulgaris L.) on target bacterial groups and metabolic activity of human colonic microbiota to produce novel and sustainable prebiotic ingredients. Food Res Int 2023; 171:112998. [PMID: 37330844 DOI: 10.1016/j.foodres.2023.112998] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 05/13/2023] [Accepted: 05/16/2023] [Indexed: 06/19/2023]
Abstract
This study investigated the effects of freeze-dried red beet root (FDBR) and freeze-dried red beet stem and leaves (FDBSL) on target bacterial groups and metabolic activity of human colonic microbiota in vitro. The capability of FDBR and FDBSL to cause alterations in the relative abundance of different selected bacterial groups found as part of human intestinal microbiota, as well as in pH values, sugar, short-chain fatty acid, phenolic compounds, and antioxidant capacity were evaluated during 48 h of in vitro colonic fermentation. FDBR and FDBSL were submitted to simulated gastrointestinal digestion and freeze-dried prior to use in colonic fermentation. FDBR and FDBSL overall increased the relative abundance of Lactobacillus spp./Enterococcus spp. (3.64-7.60%) and Bifidobacterium spp. (2.76-5.78%) and decreased the relative abundance of Bacteroides spp./Prevotella spp. (9.56-4.18%), Clostridium histolyticum (1.62-1.15%), and Eubacterium rectale/Clostridium coccoides (2.33-1.49%) during 48 h of colonic fermentation. FDBR and FDBSL had high positive prebiotic indexes (>3.61) during colonic fermentation, indicating selective stimulatory effects on beneficial intestinal bacterial groups. FDBR and FDBSL increased the metabolic activity of human colonic microbiota, evidenced by decreased pH, sugar consumption, short-chain fatty acid production, alterations in phenolic compound contents, and maintenance of high antioxidant capacity during colonic fermentation. The results indicate that FDBR and FDBSL could induce beneficial alterations in the composition and metabolic activity of human intestinal microbiota, as well as that conventional and unconventional red beet edible parts are candidates to use as novel and sustainable prebiotic ingredients.
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Affiliation(s)
| | | | - Nayara Moreira Lacerda Massa
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | | | - Karoliny Brito Sampaio
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | | | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, PE, Brazil
| | - Maria Lúcia da Conceição
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil.
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Mkhari T, Kaseke T, Fawole OA. Encapsulation of betalain-rich extract from beetroot postharvest waste using a binary blend of gum Arabic and maltodextrin to promote a food circular bioeconomy. Front Nutr 2023; 10:1235372. [PMID: 37720382 PMCID: PMC10501802 DOI: 10.3389/fnut.2023.1235372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Accepted: 08/21/2023] [Indexed: 09/19/2023] Open
Abstract
Introduction The present study evaluated the potential of maltodextrin (MT), gum Arabic (GA), and their blends to produce functional beetroot waste extract powder (BWEP). Methods The beetroot waste extracts were produced using 50% ethanol and encapsulated using 10% (1:10, w/v) of the GA and MT carriers at different blending ratios, namely, GA:MT 1:0, GA:MT 0:1, GA:MT 1:1, GA:MT 2:1, and GA:MT 1:2, respectively. The BWEP were analyzed for physicochemical, technofunctional, morphological, crystallinity, and antioxidant properties. Results BWEP produced using either GA or MT exhibited better color, solubility, encapsulation efficiency, and betalain content. Powders from the blends of GA and MT showed better oil holding capacity and total phenolic content. On the other hand, powder yield, total soluble solids, titratable acidity, bulk density, and DPPH radical scavenging activity did not significantly differ (p > 0.05) among the powders. BWEP produced using GA and MT separately was relatively smaller and more regular compared to the powders from the blended biopolymers. All powders showed signs of agglomeration, which was more pronounced in the powders from the blended biopolymers. A total of 16 metabolites, including betalains (9), phenolic acids (2), and flavonoids (5), were tentatively identified. The majority of the metabolites were entrapped in the BWEP produced using GA and MT separately. The quantified metabolites included gallic acid (33.62-44.83 μg/g DM), (+)-catechin (32.82-35.84 μg/g DM), (-)-epicatechin (37.78-45.89 μg/g DM), and myricetin (30.07-35.84 μg/g DM), which were significantly higher in the BWEP produced from GA or MT separately. Discussion The study showed that although blending GA and MT has the potential to improve the quality of BWEP, using these biopolymers separately showed a promise to promote a food circular bioeconomy.
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Affiliation(s)
- Tshamisane Mkhari
- Postharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg, South Africa
| | - Tafadzwa Kaseke
- Postharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg, South Africa
- Center of Excellence for Molecular Food Sciences, Department of Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Olaniyi Amos Fawole
- Postharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg, South Africa
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Pateiro M, Domínguez R, Munekata PES, Nieto G, Bangar SP, Dhama K, Lorenzo JM. Bioactive Compounds from Leaf Vegetables as Preservatives. Foods 2023; 12:foods12030637. [PMID: 36766166 PMCID: PMC9914076 DOI: 10.3390/foods12030637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 01/23/2023] [Accepted: 01/24/2023] [Indexed: 02/05/2023] Open
Abstract
Trends toward a healthier diet are increasing attention to clean-label products. This has led to the search for new ingredients that avoid the use of chemical additives. Food industries are responding to these demands by incorporating natural preservatives into their products, which consumers perceive as healthy. Leafy vegetables would fit this strategy since they are common components of the diet and are associated with beneficial health effects. The objective of this chapter is to offer an overview of the large number of bioactive compounds (phenolic acids, flavonoids, anthocyanins, glucosinolates, and sulfur compounds) present in these plants, which would be responsible for their activity as potential preservatives. Its incorporation into food would improve the quality and extend the shelf life by reducing oxidative processes and inhibiting or retarding the microbial growth that occurs during processing and storage without reducing the organoleptic characteristics of the product.
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Affiliation(s)
- Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Gema Nieto
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Campus Mare Nostrum, 30071 Espinardo, Spain
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29631, USA
| | - Kuldeep Dhama
- Division of Pathology, ICAR-Indian Veterinary Research Institute (IVRI), Bareilly 243122, India
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Area de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, 32004 Ourense, Spain
- Correspondence:
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Chaari M, Elhadef K, Akermi S, Hlima HB, Fourati M, Chakchouk Mtibaa A, Sarkar T, Shariati MA, Rebezov M, D’Amore T, Mellouli L, Smaoui S. Multiobjective response and chemometric approaches to enhance the phytochemicals and biological activities of beetroot leaves: an unexploited organic waste. BIOMASS CONVERSION AND BIOREFINERY 2022; 13:1-15. [PMID: 36530596 PMCID: PMC9746593 DOI: 10.1007/s13399-022-03645-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 12/02/2022] [Accepted: 12/05/2022] [Indexed: 06/17/2023]
Abstract
Research on medicinal plants is developing each day due to inborn phytochemicals, which can encourage the progress of novel drugs. Most plant-based phytochemicals have valuable effects on well-being. Among them, beetroot leaves (BL) are known for their therapeutic properties. Here, three solvents, namely, acetonitrile, ethanol, and water, and their combinations were developed for BL extraction and simultaneous assessment of phytochemical compounds and antioxidant and antifoodborne pathogen bacteria activities. By using the augmented simplex-centroid mixture design, 40.40% acetonitrile diluted in water at 38.74% and ethanol at 20.86% favored the recovery of 49.28 mg GAE/mL (total phenolic content (TPC)) and 0.314 mg QE/mL (total flavonoid content (TFC)), respectively. Acetonitrile diluted in water at 50% guarantees the best antioxidant activity, whereas the optimal predicted mixture for the highest antibacterial activity matches 24.58, 50.17, and 25.25% of acetonitrile, ethanol, and water, respectively. These extraction conditions ensured inhibition of Staphylococcus aureus, Salmonella enterica, and Escherichia coli, respectively, at 0.402, 0.497, and 0.207 mg/mL. Under optimized conditions, at three concentrations of BL, minimal inhibitory concentration (MIC), 2 × MIC, and 4 × MIC, a linear model was employed to investigate the inhibition behavior against the three tested bacteria. The early logarithmic growth phase of these bacteria illustrated the bactericidal effect of optimized extracted BL with a logarithmic growth phase inferior to 6 h. Therefore, BL extract at 4 × MIC, which corresponds to 1.608, 1.988, and 0.828 mg/mL, was more efficient against S. aureus, S. enterica, and E. coli.
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Affiliation(s)
- Moufida Chaari
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018 Sfax, Tunisia
| | - Khaoula Elhadef
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018 Sfax, Tunisia
| | - Sarra Akermi
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018 Sfax, Tunisia
| | - Hajer Ben Hlima
- Laboratory of Enzymatic Engineering and Microbiology, Algae Biotechnology Unit, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, 3038 Sfax, Tunisia
| | - Mariam Fourati
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018 Sfax, Tunisia
| | - Ahlem Chakchouk Mtibaa
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018 Sfax, Tunisia
| | - Tanmay Sarkar
- Department of Food Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Govt. of West Bengal, Malda, 732102 West Bengal India
| | - Mohammed Ali Shariati
- Department of Scientific Research, Russian State Agrarian University-Moscow Timiryazev Agricultural Academy, Moscow, 127550 Russia
- Department of Scientific Research, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 109004 Moscow, Russia
| | - Maksim Rebezov
- Department of Scientific Research, Russian State Agrarian University-Moscow Timiryazev Agricultural Academy, Moscow, 127550 Russia
- Department of Scientific Research, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 109004 Moscow, Russia
- Department of Scientific Research, V. M. Gorbatov Federal Research Center for Food Systems, Moscow, 109316 Russia
| | - Teresa D’Amore
- Chemistry Department, Istituto Zooprofilattico Sperimentale Della Puglia E Della, Foggia, Italy
| | - Lotfi Mellouli
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018 Sfax, Tunisia
| | - Slim Smaoui
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018 Sfax, Tunisia
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Impact of Sample Pretreatment and Extraction Methods on the Bioactive Compounds of Sugar Beet ( Beta vulgaris L.) Leaves. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27228110. [PMID: 36432211 PMCID: PMC9697780 DOI: 10.3390/molecules27228110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/16/2022] [Accepted: 11/19/2022] [Indexed: 11/23/2022]
Abstract
To find the most optimal green valorization process of food by-products, sugar beet (Beta vulgaris L.) leaves (SBLs) were freeze-dried and ground with/without liquid nitrogen (LN), as a simple sample pretreatment method, before ultrasound-assisted extraction (UAE) of polyphenols. First, the water activity, proximate composition, amino acid (AA) and fatty acid (FA) profiles, and polyphenol oxidase (PPO) activity of dried and fresh SBLs were evaluated. Then, conventional extraction (CE) and UAE of polyphenols from SBLs using water/EtOH:water 14:6 (v/v) as extracting solvents were performed to determine the individual and combined effects of the sample preparation method and UAE. In all the freeze-dried samples, the specific activity of PPO decreased significantly (p ≤ 0.05). Freeze-drying significantly increased (p ≤ 0.05) the fiber and essential FA contents of SBLs. The FA profile of SBLs revealed that they are rich sources of oleic, linoleic, and α-linolenic acids. Although freeze-drying changed the contents of most AAs insignificantly, lysine increased significantly from 7.06 ± 0.46% to 8.32 ± 0.38%. The aqueous UAE of the freeze-dried samples without LN pretreatment yielded the most optimal total phenolic content (TPC) (69.44 ± 0.15 mg gallic acid equivalent/g dry matter (mg GAE/g DM)) and excellent antioxidant activities. Thus, combining freeze-drying with the aqueous UAE method could be proposed as a sustainable strategy for extracting bioactive compounds from food by-products.
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Asadi SZ, Khan MA, Zaidi S. A study on the shelf life of cookies incorporated with sapota and beetroot leaf powders. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3848-3856. [PMID: 36193368 PMCID: PMC9525482 DOI: 10.1007/s13197-022-05408-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/21/2022] [Accepted: 02/10/2022] [Indexed: 11/28/2022]
Abstract
The addition of edible fiber could affect the shelf life of cookies, which can have a positive or negative impact depending on the source of fiber. This study is in continuation of two previously published papers to investigate the storage stability of cookies incorporated with 4.5% beetroot leaf powder (BLP), with 7% sapota fiber powder (SFP) and reference cookies during 15 months at ambient temperature by analyses of physicochemical, microbial and sensory properties on each specified month using international standard methods. It was found that with increasing storage period, there was an increment in moisture content, peroxide value, free fatty acids and microbial population including total aerobic bacteria and yeast and mold colonies of all cookies; the lowest values being for cookies with 7% SFP (5.70%, 4.12 mEqO2/1000 g cookie's fat, 1.47%, 2.73 and 2.36 log CFU/g dried cookie, respectively). In contrast, the reverse trend was found in pH value. At the end of storage, a significant difference (p ≤ 0.05) was observed between reference cookies and other cookies regarding moisture content, peroxide value, free fatty acids and overall sensory acceptability; the quality of cookies supplemented with 7% SFP being desirable, followed by cookies with 4.5% BLP, and then reference cookies.
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Affiliation(s)
- Seyedeh Zeinab Asadi
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, 202002 India
| | - Mohammad Ali Khan
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, 202002 India
| | - Sadaf Zaidi
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, 202002 India
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Kim D, Iida F, Joo N. Texture properties of parsnip (
Pastinaca sativa
L.) for the elderly base on the enzyme treatment. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Dah‐Sol Kim
- Department of Food and Nutrition, Japan Women’s University Tokyo 112‐8681 Japan
| | - Fumiko Iida
- Department of Food and Nutrition, Japan Women’s University Tokyo 112‐8681 Japan
| | - Nami Joo
- Department of Food and Nutrition, Sookmyung Women’s University Seoul 04310 Korea
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Bioactive potential of beetroot (Beta vulgaris). Food Res Int 2022; 158:111556. [DOI: 10.1016/j.foodres.2022.111556] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2022] [Revised: 06/14/2022] [Accepted: 06/21/2022] [Indexed: 11/24/2022]
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12
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Mahdipour E. Beta vulgaris juice contains biologically active exosome-like nanoparticles. Tissue Cell 2022; 76:101800. [DOI: 10.1016/j.tice.2022.101800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 04/08/2022] [Accepted: 04/09/2022] [Indexed: 10/18/2022]
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Beta vulgaris subsp. maritima: A Valuable Food with High Added Health Benefits. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12041866] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
The present study was conducted to evaluate a natural extract, obtained from the Beta vulgaris plant, for its phytochemical composition and its beneficial health effects. Therefore, total phenolic and flavonoid contents, as well as identification and quantification of phenolic compounds by HPLC, were assessed in leaves’ extract. Moreover, antioxidant activities were investigated using free radical scavenging tests, (ABTS+ and DPPH+) and reducing power assay (FRAP) as well as ferrous ions’ (Fe2+) chelating activity. The Antiglycation effect was also evaluated, using the BSA-fructose model, and the antidiabetic effect was determined by inhibition of α-amylase and α-glucosidase enzymes. Additionally, the in vitro antitumor effect was quantified using the MTT assay, and the antibacterial activity was evaluated using the agar disc diffusion and broth microdilution methods. Both aqueous and methanolic extracts exhibited potential antioxidant capacity with a higher effect for the methanolic extract. Furthermore, the in vitro antitumor activity of the methanolic extracts exhibited potent cytotoxic effects against two breast cancer cell lines, MDA-MB-468 and MCF-7. Moreover, Beta vulgaris extracts inhibit not only α-amylase and α-glucosidase, but also advanced glycation end-products’ (AGEs) formation, which would prevent diabetes’ complications. Beta vulgaris methanolic extract revealed also a high antibacterial effect against Proteus mirabilis and Bacillus subtilis. Taken together, these results revealed that Beta vulgaris leaves’ extracts constitute a valuable food and natural source of bioactive molecules that could be used for the development of new, natural drugs against cancer and diabetes.
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Sepúlveda L, Contreras E, Cerro D, Quintulén L. Technical feasibility of natural antioxidant recovery from the mixture of the inedible fractions of vegetables produced in a wholesale market. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1915878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Luisa Sepúlveda
- Chemical Engineering Department, Faculty of Engineering, University of Santiago of Chile (USACH), Santiago, Chile
| | - Elsa Contreras
- Chemical Engineering Department, Faculty of Engineering, University of Santiago of Chile (USACH), Santiago, Chile
| | - Daniela Cerro
- Chemical Engineering Department, Faculty of Engineering, University of Santiago of Chile (USACH), Santiago, Chile
| | - Leonardo Quintulén
- Chemical Engineering Department, Faculty of Engineering, University of Santiago of Chile (USACH), Santiago, Chile
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Abdo E, El-Sohaimy S, Shaltout O, Abdalla A, Zeitoun A. Nutritional Evaluation of Beetroots ( Beta vulgaris L.) and Its Potential Application in a Functional Beverage. PLANTS (BASEL, SWITZERLAND) 2020; 9:E1752. [PMID: 33322047 PMCID: PMC7764643 DOI: 10.3390/plants9121752] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 12/08/2020] [Accepted: 12/08/2020] [Indexed: 12/13/2022]
Abstract
Beetroot is a good source of minerals, fibers, and bioactive components. The present research work was conducted to evaluate the nutritional quality of beetroots (juice, peels, leaves and pomace) enhancing the extracted bioactive components, and developing a functional probiotic beverage. Chemical composition and minerals content of beetroot parts were estimated. The bioactive components were extracted by instant extraction method (IEM) and overnight extraction method (at -20°C) (OEM) to determine total phenolics, flavonoids, and DPPH inhibition ratio. The extracted beetroot juice was mixed with milk for valorization of the beverage nutritional value and fermented with LA-5 and ABT-5 cultures to create a novel functional beverage. Chemical composition, minerals content, and bioactive components of beverages were estimated. The leaves exhibited the highest calcium content (1200 mg/100g). Juice showed the highest amount of all minerals except for calcium and magnesium. Overnight extraction method (OEM) increased the antioxidant activity in peels and stems. Natural juice exhibited the highest activity compared to extracts. Fermentation of beet-milk beverage with LA-5 and ABT-5 cultures enhanced the beverage taste, flavor, and antioxidant capacity. Beetroot wastes and juice comprise a valuable nutritional source. Fermentation improved the nutritional value of beetroot and the acceptability of the product.
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Affiliation(s)
- Eman Abdo
- Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt; (E.A.); (O.S.); (A.A.); (A.Z.)
| | - Sobhy El-Sohaimy
- Department of Technology and Organization of Public Catering, Institute of Sport Tourism and Service, South Ural State University, 454080 Chelyabinsk, Russia
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, New Borg El Arab 21934, Alexandria, Egypt
| | - Omayma Shaltout
- Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt; (E.A.); (O.S.); (A.A.); (A.Z.)
| | - Ahmed Abdalla
- Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt; (E.A.); (O.S.); (A.A.); (A.Z.)
| | - Ahmed Zeitoun
- Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt; (E.A.); (O.S.); (A.A.); (A.Z.)
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Development, in-vitro characterization and assessment of cosmetic potential of Beta vulgaris extract emulsion. J Herb Med 2020. [DOI: 10.1016/j.hermed.2020.100372] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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17
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Asadi SZ, Khan MA. The Effect of Beetroot (Beta vulgaris L.) Leaves Powder on Nutritional, Textural, Sensorial and Antioxidant Properties of Cookies. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2020. [DOI: 10.1080/15428052.2020.1787285] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Seyedeh Zeinab Asadi
- Department of Post-Harvest Engineering & Technology, Aligarh Muslim University, Aligarh, India
| | - Mohammad Ali Khan
- Department of Post-Harvest Engineering & Technology, Aligarh Muslim University, Aligarh, India
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de Oliveira SPA, do Nascimento HMA, Sampaio KB, de Souza EL. A review on bioactive compounds of beet ( Beta vulgaris L. subsp. vulgaris) with special emphasis on their beneficial effects on gut microbiota and gastrointestinal health. Crit Rev Food Sci Nutr 2020; 61:2022-2033. [PMID: 32449379 DOI: 10.1080/10408398.2020.1768510] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
This review discusses the available literature concerning the bioactive compounds of beet (Beta vulgaris L.) and their ability to modulate the gut microbiota and parameters indicative of gastrointestinal health. Data of published literature characterize beet as a source of a variety of bioactive compounds (e.g. diet fiber, pectic-oligosaccharides, betalains and phenolics) with proven beneficial effects on human health. Beet extracts and pectin and pectic-oligosaccharides from beet have shown able to modulate positively gut microbiota composition and activity, with noticeable bifidogenic effects, in addition to stimulate the growth and metabolism of probiotics. Beet betalains and phenolics seem to increase the production of metabolites (e.g. short chain fatty acids) by gut microbiota and probiotics, which are linked with different beneficial effects on host health. The outstanding contents of betalains and phenolics with antioxidant, anti-inflammatory and anti-carcinogenic properties have been linked to the positive effects of beet on gastrointestinal health. Beet should be a healthy choice for use in domestic meal preparations and a source of ingredients to formulate added-value functionalized food products.
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Affiliation(s)
| | | | - Karoliny Brito Sampaio
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
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da Silva LGS, Morelli AP, Pavan ICB, Tavares MR, Pestana NF, Rostagno MA, Simabuco FM, Bezerra RMN. Protective effects of beet (Beta vulgaris) leaves extract against oxidative stress in endothelial cells in vitro. Phytother Res 2020; 34:1385-1396. [PMID: 31989717 DOI: 10.1002/ptr.6612] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 12/04/2019] [Accepted: 12/31/2019] [Indexed: 12/22/2022]
Abstract
Beetroot is an herb used worldwide as a food product, raw material for food industry, ethanol production and source of food coloring. Beet leaves are an unconventional food with antioxidant properties, which might neutralize reactive oxygen species (ROS) induced by oxidized Low-Density Lipoprotein (LDL) present in dyslipidemias. This study aimed to elucidate the effects of beet leaves on the suppression of LDL oxidative processes. Beet leaves extract was produced, characterized, and tested for its antioxidant capacity using endothelial cells in vitro. A model of human umbilical vein endothelial cells was used in various tests, including viability assay, molecular analysis of antioxidant genes, ROS labeling, and macrophage adhesion assay. The extract improved the antioxidative protection of endothelial cells against different agents including oxidized LDL-cholesterol and H2 O2 . It acted on ROS directly due to its high content of natural antioxidants, but also due to the activation and improvement of cellular defenses such as Superoxide dismutase 1, Superoxide dismutase 2, and catalase. The inhibition of LDL-mediated oxidative effects on endothelial cells may turn this unconventional food a functional food with great potential for phytotherapy of atherosclerosis as an adjuvant for medicinal treatments.
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Affiliation(s)
- Luiz Guilherme Salvino da Silva
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, São Paulo, Brazil
| | - Ana Paula Morelli
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, São Paulo, Brazil
| | - Isadora Carolina Betim Pavan
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, São Paulo, Brazil
| | - Mariana Rosolen Tavares
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, São Paulo, Brazil
| | - Nathalie Fortes Pestana
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, São Paulo, Brazil
| | - Mauricio Ariel Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, São Paulo, Brazil
| | - Fernando Moreira Simabuco
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, São Paulo, Brazil
| | - Rosângela Maria Neves Bezerra
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, São Paulo, Brazil
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Recovery of bioactive compounds from beetroot leaves by supercritical CO2 extraction as a promising bioresource. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2019.104658] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Battistella Lasta HF, Lentz L, Gonçalves Rodrigues LG, Mezzomo N, Vitali L, Salvador Ferreira SR. Pressurized liquid extraction applied for the recovery of phenolic compounds from beetroot waste. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2019. [DOI: 10.1016/j.bcab.2019.101353] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Lasta HFB, Lentz L, Mezzomo N, Ferreira SRS. Supercritical CO2 to recover extracts enriched in antioxidant compounds from beetroot aerial parts. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2019. [DOI: 10.1016/j.bcab.2019.101169] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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23
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Supercritical CO2 extraction of bioactive compounds from radish leaves: Yield, antioxidant capacity and cytotoxicity. J Supercrit Fluids 2018. [DOI: 10.1016/j.supflu.2018.01.004] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Asgary S, Rastqar A, Keshvari M. Functional Food and Cardiovascular Disease Prevention and Treatment: A Review. J Am Coll Nutr 2018. [PMID: 29528772 DOI: 10.1080/07315724.2017.1410867] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Cardiovascular disease (CVD) is now the leading cause of death globally and is a growing health concern. Lifestyle factors, including nutrition, play an important role in the etiology and treatment of CVD. Functional foods based on their basic nutritional functions can decrease the risk of many chronic diseases and have some physiological benefits. They contain physiologically active components either from plant or animal sources, marketed with the claim of their ability to reduce heart disease risk, focusing primarily on established risk factors, which are hyperlipidemia, diabetes, metabolic syndrome, obesity/overweight, elevated lipoprotein A level, small dense low-density lipoprotein cholesterol (LDL-C), and elevated inflammatory marker levels. Functional foods are suspected to exert their cardioprotective effects mainly through blood lipid profile level and improve hypertension control, endothelial function, platelet aggregation, and antioxidant actions. Clinical and epidemiological observations indicate that vegetable and fruit fiber, nuts and seeds, sea foods, coffee, tea, and dark chocolate have cardioprotective potential in humans, as well whole-grain products containing intact grain kernels rich in fiber and trace nutrients. They are nutritionally more important because they contain phytoprotective substances that might work synergistically to reduce cardiovascular risk. This review will focus on the reciprocal interaction between functional foods and the potential link to cardiovascular health and the possible mechanisms of action.
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Affiliation(s)
- Sedigheh Asgary
- a Isfahan Cardiovascular Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences , Isfahan , Iran
| | - Ali Rastqar
- b Department of Psychiatry and Neuroscience , Université Laval, Québec , Québec , Canada.,c Research Center of University Affiliated Québec Mental Health Institute, Québec , Québec , Canada
| | - Mahtab Keshvari
- a Isfahan Cardiovascular Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences , Isfahan , Iran
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Use of Red Beet (Beta vulgaris L.) for Antimicrobial Applications—a Critical Review. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1942-z] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Kiskini A, Vissers A, Vincken JP, Gruppen H, Wierenga PA. Effect of Plant Age on the Quantity and Quality of Proteins Extracted from Sugar Beet (Beta vulgaris L.) Leaves. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8305-8314. [PMID: 27750423 DOI: 10.1021/acs.jafc.6b03095] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Effects of the developmental stage (e.g., young, mature, or senescent) of leaves on their chemical composition have been described in the literature. This study focuses on the variation in chemical composition and quantity and quality of proteins extracted from leaves due to variation in plant age (i.e., harvesting time), using leaves from sugar beets grown in a field (Rhino, Arrival) and in a greenhouse (Isabella). Within the same variety (Rhino, field; Arrival, field; Isabella, greenhouse) the protein content was similar for leaves from young and old plants (22 ± 1, 16 ± 1, and 10 ± 3% w/w db, respectively). Variation in final protein isolation yield was mostly due to variation in nitrogen extractability (28-56%), although no consistent correlation with plant age was found. A significant effect of plant age was observed on the quality (color) of the extracted protein, that is, brown (indicative of polyphenol oxidase activity) and yellow for extracts from old and young plants, respectively.
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Affiliation(s)
- Alexandra Kiskini
- Laboratory of Food Chemistry, Wageningen University , Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Anne Vissers
- Laboratory of Food Chemistry, Wageningen University , Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University , Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Harry Gruppen
- Laboratory of Food Chemistry, Wageningen University , Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Peter Alexander Wierenga
- Laboratory of Food Chemistry, Wageningen University , Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
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Improvement of hypertension, endothelial function and systemic inflammation following short-term supplementation with red beet (Beta vulgaris L.) juice: a randomized crossover pilot study. J Hum Hypertens 2016; 30:627-32. [PMID: 27278926 DOI: 10.1038/jhh.2016.34] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2015] [Revised: 04/20/2016] [Accepted: 04/22/2016] [Indexed: 01/01/2023]
Abstract
Hypertension is a major risk factor for cardiovascular disease and has a prevalence of about one billion people worldwide. It has been shown that adherence to a diet rich in fruits and vegetables helps in decreasing blood pressure (BP). This study aimed to investigate the effect of raw beet juice (RBJ) and cooked beet (CB) on BP of hypertensive subjects. In this randomized crossover study, 24 hypertensive subjects aged 25-68 years old were divided into two groups. One group took RBJ for 2 weeks and the other group took CB. After 2 weeks of treatment, both groups had a washout for 2 weeks then switched to the alternate treatment. Each participant consumed 250 ml day(-1) of RBJ or 250 g day(-1) of CB each for a period of 2 weeks. Body weight, BP, flow-mediated dilation (FMD), lipid profile and inflammatory parameters were measured at baseline and after each period. According to the results, high-sensitivity C-reactive protein (hs-CRP) and tumour necrosis factor alpha (TNF-α) were significantly lower and FMD was significantly higher after treatment with RBJ compared with CB (P<0.05). FMD was significantly (P<0.05) increased, but systolic and diastolic BP, intracellular adhesion molecule-1 (ICAM-1), vascular endothelial adhesion molecule-1 (VCAM-1), hs-CRP, interleukin-6, E-selectin and TNF-α were significantly (P<0.05) decreased with RBJ or CB. Total antioxidant capacity was increased and non-high-density lipoprotein (HDL), low-density lipoprotein (LDL) and total cholesterol (TC) were decreased with RBJ but not with CB. Although both forms of beetroot were effective in improving BP, endothelial function and systemic inflammation, the raw beetroot juice had greater antihypertensive effects. Also more improvement was observed in endothelial function and systemic inflammation with RBJ compared with CB.
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