Betalain and phenolic compositions, antioxidant activity of Tunisian red beet (Beta vulgaris L. conditiva) roots and stems extracts

International Journal of Food Properties

Volumn 17, Issue 9, 2014, Pages 1934-1945

  Koubaier, Hayet Ben Haj ^a,b   Snoussi, Ahmed ^a,b   Essaidi, Ismahen ^a,b   Chaabouni, Mohamed Moncef ^a,b   Thonart, Phillipe ^c   Bouzouita, Nabiha ^a,b  

^a Ecole Superieure des Industries Alimentaires   (Tunisia)

^b FACULTÉ DES SCIENCES DE TUNIS   (Tunisia)

^c Ctr Wallon de Biologie Industrielle   (Belgium)

Author keywords

Antioxidant activity; Beta vulgaris L.; Betalains; Phenolic compounds; Roots; Stems

Indexed keywords

FLAVONOIDS; PHENOLS;

ANTI-OXIDANT ACTIVITIES; BETA VULGARIS L; BETALAINS; PHENOLIC COMPOUNDS; ROOTS; STEMS;

PLANTS (BOTANY);

EID: 84903287401     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2013.772196     Document Type: Article

References (40)

1. Ames, B.N.; Shigenaga, M.K.; Hagen, T.M. Oxidants, antioxidants, and the degenerative diseases of aging. Proceedings of the National Academy of Sciences 1993, 9, 7915-7922.
2. Dragsted, L.O.; Krath, B.; Ravn-Haren, G.; Vogel, U.B.; Vinggaard, A.M.; Jensen, P.B.; Loft, S.; Rasmussen, S.E.; Sandstrom, T.B.; Pedersen, A. Biological effects of fruits and vegetables. Proceedings of the Nutrition Society 2006, 65, 61-67.
3. Paganga, G.; Miller, M.; Rice-Evan, C.A. The polyphenolic content of fruit and vegetables and their antioxidant activities. What does a serving constitute? Free Radical Research 1999, 30, 153-162.
4. Adnan, L.; Osman, A.; Abdul Hamid, A. Antioxidant activity of different extracts of red pitaya (Hylocereus Polyrhizus) seed. International Journal of Food Properties 2011, 14, 1171-1181.
5. Clement, J.S.; Mabry, T.J. Pigment evolution in the Caryophyllales: A systematic over view. Botanica Acta 1996, 109, 360-367.
6. Herbach, K.M.; Stintzing, F.C.; Carle, R. Betalain stability and degradation structural and chromatic aspects. Journal of Food Science 2006, 71, 41-50.
7. Kanner, J.; Harel, S.; Granit, R. Betalains-a new class of dietary cationized antioxidants. Journal of Agriculture and Food Chemistry 2001, 49, 5178-5185.
8. Pedreno, M.A.; Escribano, J. Studying the oxidation and the antiradical activity of betalain from beetroot. Journal of Biological Education 2000, 35, 49-51.
9. Stintzing, F.C.; Carle, R. Functional properties of anthocyanins and betalains in plants, food, and in human nutrition. Trends in Food Science and Technology 2004, 15, 19-38.
10. Cai, Y.Z.; Sun, M.; Corke, H. Antioxidant activity of betalains from plants of the Amaranthacae. Journal of Agriculture and Food Chemistry 2003, 51, 2288-2294.
11. Jackman, R.L.; Smith, J.L. Anthocyanins and betalains. In: Natural Food Colorants; Hendry, G.A.F.; Houghton, J.D.; Eds.; Chapman: London, 1996, 244-309.
12. Jastrebova. J.; Witthoäft, C.; Grahn, A.; Svensson, U.; Jaägerstad, M. HPLC determination of folates in raw and processed beetroots. Food Chemistry 2003, 80, 579-588.
13. Kujala, T.S.; Vienola, M.S.; Klika, K.D.; Loponen, J.M.; Pihlaja, K. Betalains and phenolic compositions of four beetroot (Beta vulgaris) cultivars. European Food Research and Technology 2002, 214, 505-510.
14. Georgiev, V.G.;Weber, J.; Kneschke, E.M.; Denev, P.N.; Bley, T.; Pavlov, A.I. 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 2010, 65, 105-111.
15. Ninfali, P.; Bacchiocca, M.; Antonelli, A.; Biagiotti, E.; Di Gioacchino, A.M.; Piccoli, G.; Stocchi, V.; Brandi, G. Characterization and biological activity of the main flavonoids from Swiss Chard (Beta vulgaris subspecies cycla). Phytomedicine 2007, 14, 216-221.
16. Pavlov, A.; Kovatcheva, P.; Tuneva, D.; Ilieva, M.; Bley, T. Radical scavenging activity and stability of betalains from Beta vulgaris hairy root culture in simulated conditions of human gastrointestinal tract. Plant Foods for Human Nutrition 2005, 60, 43-47.
17. Pyo, Y.H.; Lee, T.C.; Logendra, L.; Rosen, R.T. Antioxidant activity and phenolic compounds of Swiss chard (Beta vulgaris subspecies cycla) extracts. Food Chemistry 2004, 85, 19-26.
18. Escribano, J.; Pedreno, M.A.; Carmona, F.G.; Munoz, R. Characterization of the antiradical activity of betalains from Beta vulgaris L. roots. Phytochemistry Analysis 1998, 9, 124-127.
19. AOAC, Official Methods of Analysis, Association of the Official Analytical Chemists; 14th Ed., VA, USA, 1984.
20. Hidalgo, M.E.; Fernadez, E.; Quilhot, W.; Lissi, E. Antioxidant activity of depsides and depsidones. Phytochemistry 1994, 37, 1585-1587.
21. Suja, K.P.; Jayalekshmy, A.; Arumghan, C. Antioxidant activity of sesame cake extract. Food Chemistry 2005, 9, 213-219.
22. Kulisic, T.; Randonic, A.; Kantanic, V.; Milos, M. Use of different methods for testing antioxydative activity of oregano essential oil. Food Chemistry 2004, 85, 633-640.
23. Azeredo, H.M.C. Betalains: Properties, sources, applications, and stability-A review. International Journal of Food Science and Technology 2009, 44, 2365-2376.
24. Cai, Y.Z.; Sun, M.; Corke, H. Characterization and application of betalain pigments from plants of the Amaranthaceae. Trends in Food Science and Technology 2005, 16, 370-376.
25. Ibdah, M.; Krins, A.; Seidlitz, H.K.; Heller, W.; Strack, D.; Vogt, T. Spectral dependence of flavonol and betacyanin accumulation in Mesembryanthemum crystallinum under enhanced ultraviolet radiation. Plant, Cell, and Environment 2002, 25, 1145-1154.
26. Vogt, T.; Ibdah, M.; Schmidt, J.; Wray, V.; Nimtz, M.; Strack, D. Light-induced betacyanin and flavonol accumulation in bladder cells of Mesembryanthemum crystallinum. Phytochemistry 1999, 52, 583-592.
27. Kujala, T.S.; Loponen, J.M.; Klika, K.D.; Pihlaja, K. Betalains and phenolics in red beetroot (Beta vulgaris) peel extracts: Extraction and characterisation. Journal of Agriculture and Food Chemistry 2000, 48, 5338-5342.
28. McClure, W. The physiology of phenolic compounds in plants. In: Biochemistry of Plant Phenolics; Swain, T.; Harborne, J.B.; Van Sumere, C.F.; Eds.; Recent Advances in Phytochemistry 12. Plenum Press: New York, 1979; 525.
29. Davies, A.J.; Maza, G. Copigmentation of simple and acylated anthocyanins with colorless phenolic compounds. Journal of Agriculture and Food Chemistry 1993, 41, 716-720.
30. Mazza, G.; Brouillard, R. The mechanism of copigmentation of anthocyanins in aqueous solutions. Phytochemistry 1990, 29, 1097-1102.
31. Schoefs, B. Determination of pigments in vegetables. Journal of Chromatography A 2004, 1054, 217-226.
32. Puessa, T.; Janar, F.; Paul, K.; Ain, R. Survey of grapevine Vitis vinifera stem polyphenols by Liquid Chromatography-Diode Array detection tandem mass spectrometry. Journal of Agriculture and Food Chemistry 2006, 54, 7488-7494.
33. Snoussi, A.; Ben Haj Koubaier, H.; Essaidi, I.; Zgoulli, S.; Chaabouni, M.M.; Thonart, P.; Bouzouita, N.; Improvement of the composition of Tunisian myrtle berries (Myrtus communis L.) alcohol extracts. Journal of Agriculture and Food Chemistry 2012, 60, 608-614.
34. Ravichandran, K.; Abdelrahman, R.A.; Knorr, D.; Smetanska, I. The effect of different processing methods on phenolic acid content and antioxidant activity of red beet. Food Research International 2012, 48, 16-20.
35. Nazck, M.; Shahidi, F. Phenolics in cereals, fruits, and vegetables: Occurrence, extraction, and analysis. Journal of Pharmaceutical and Biomedical Analysis 2006, 41, 1523-1542.
36. Krizman, M.; Baricevic, D.; Prosek, M. Determination of phenolic compounds in fennel by HPLC and HPLC-MS using a monolithic reversed phase column. Journal of Pharmacology and Biology Analysis 2007, 43, 481-485.
37. Katalinic, V.; Smole Mozina, S.; Generalic, I.; Skroza, D.; Ljubenkov, I.; Klancnik, A. Phenolic profile, antioxidant capacity, and antimicrobial activity of leaf extracts from six Vitis Vinifera l. varieties. International Journal of Food Properties 2013, 16, 45-60.
38. Harborne, J.B.;Williams, C.A. Advances in flavonoid research since 1992. Phytochemistry 2000, 55, 481-504.
39. Vattem, A.; Shetty, K. Biological functionality of ellagic acid: A review. Journal of Food Biochemistry 2005, 29, 234-266.
40. Wootton-Beard, P.C.; Moran, A.; Ryan, L. 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 Research International 2011, 44, 217-224.