AVALIAÇÃO DA ATIVIDADE ANTIOXIDANTE E COMPOSTOS BIOATIVOS PRESENTES EM EXTRATOS DE BETERRABA Determinação de fenólicos de extratos de beterraba
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Jul 18, 2022
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Abstract
Beetroot (Beta vulgaris rubra) is easily found throughout the year, being easily accessible and affordable to all audiences. Lately, the interest in studies with natural antioxidants has grown, this is due to the relevance of knowledge of the antioxidant properties of various foods. The aim of this work was to evaluate the concentration of phenolic compounds, flavonoids and antioxidant activity of three types of extracts of Beta vulgaris rubra. For the determination of phenolic compounds, the Folin Ciocalteau method was used, for flavonoids 2% aluminum chloride. The evaluation of the antioxidant activity was determined through the phosphomolybdenum complex reduction method. To obtain the extracts, the method of maceration and decoction was used, using three solvents: water, 77% ethanol and propylene glycol. The values of phenolic compounds obtained were between 299.97 to 457.45μg/mL, for flavonoids they were between 42.76 to 46.92μg/mL. The antioxidant activity ranged from 50.19 to 83.56μg/mL, which is justified by the presence of phenolic compounds and flavonoids. The results found promising prospects for the exploration of vegetables, which have considerable levels of antioxidant capacity and bioactive compounds.
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Pazinatto, B. C., Teixeira Marques, D., & de Lima, C. P. (2022). AVALIAÇÃO DA ATIVIDADE ANTIOXIDANTE E COMPOSTOS BIOATIVOS PRESENTES EM EXTRATOS DE BETERRABA: Determinação de fenólicos de extratos de beterraba. Cadernos Da Escola De Saúde, 21(1). https://doi.org/10.25192/issn.1984-7041.v21i16356
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References
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29. Kluge RA, Preczenhak AP. Betalaínas Em Beterraba Minimamente Processada: Perdas E Formas De Preservação. Rev Iberoam Tecnol Postcosecha [Internet]. 2016;(March):175–92. Available from: https://www.redalyc.org/jatsRepo/813/81349041005/html/index.html
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32. Lobo V, Patil A, Phatak A, Chandra N. Free radicals, antioxidants and functional foods: Impact on human health. Pharmacogn Rev. 2010;4(8):118–26.
33. Melo CMT, Faria JV. Composição centesimal, compostos fenólicos e atividade antioxidante em partes comestíveis não convencionais de seis olerícolas. Biosci J. 2014;30(1):93–100.
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35. Ziemlewska A, Nizioł-łukaszewska Z, Bujak T. Antioxidant Activity and Cytotoxicity of Medicago sativa L . Seeds and Herb Extract on Skin Cells. 2020;9:229–42.
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37. Celli GB, Brooks MSL. Impact of extraction and processing conditions on betalains and comparison of properties with anthocyanins — A current review. Food Res Int [Internet]. 2017;100:501–9. Available from: http://dx.doi.org/10.1016/j.foodres.2016.08.034
2. Azeredo HMC. Betalains: Properties, sources, applications, and stability - A review. Int J Food Sci Technol. 2009;44(12):2365–76.
3. Guldiken B, Toydemir G, Nur Memis K, Okur S, Boyacioglu D, Capanoglu E. Home-processed red beetroot (Beta vulgaris L.) products: Changes in antioxidant properties and bioaccessibility. Int J Mol Sci. 2016;17(6).
4. Gonçalves LCP, Marcato AC, Rodrigues ACB, Pagano APE, De Freitas BC, De Machado CO, et al. Betalains: From the colors of beetroots to the fluorescence of flowers. Rev Virtual Quim. 2015;7(1):292–309.
5. Mikołajczyk-Bator K, Błaszczyk A, Czyzniejewski M, Kachlicki P. Characterisation and identification of triterpene saponins in the roots of red beets (Beta vulgaris L.) using two HPLC-MS systems. Food Chem. 2016;192(June):979–90.
6. Ninfali P, Angelino D. Nutritional and functional potential of Beta vulgaris cicla and rubra. Fitoterapia [Internet]. 2013;89(1):188–99. Available from: http://dx.doi.org/10.1016/j.fitote.2013.06.004
7. Mirmiran P, Houshialsadat Z, Gaeini Z, Bahadoran Z, Azizi F. Functional properties of beetroot (Beta vulgaris) in management of cardio-metabolic diseases. Nutr Metab. 2020;17(1):1–15.
8. Marques TR, Caetano AA, Rodrigues LMA, Simão AA, Machado GHA, Corrêa AD. Caracterização dos compostos fenólicos, potencial antioxidante e antibacteriano do extrato de farinha de bagaço de acerola. Acta Sci - Technol. 2017;39(2):143–8.
9. Hudz N, Yezerska O, Shanaida M, Sedláčková VH, Wieczorek PP. Application of the Folin-Ciocalteu method to the evaluation of Salvia sclarea extracts. Pharmacia. 2019;66(4):209–15.
10. Lima CP, Cunico MM, Miyazaki CMS, Miguel OG, Côcco LC, Yamamoto CI, et al. Conteúdo polifenólico e atividade antioxidante dos frutos da palmeira Juçara (Euterpe edulis Martius). Rev Bras Plantas Med. 2012;14(2):321–6.
11. Alves E, Kubota EH. Conteúdo De Fenólicos, Favonoides Totais E Atividade Antioxidante De Amostras De Própolis Comerciais. Rev Ciencias Farm Basica e Apl. 2013;34(1):37–41.
12. Oliveira VB, Zuchetto M, Oliveira CF, Paula CS, Duarte AFS, Miguel MD, et al. Efeito de diferentes técnicas extrativas no rendimento, atividade antioxidante, doseamentos totais e no perfil por clae-dad de Dicksonia sellowiana (Presl.). Hook, dicksoniaceae. Rev Bras Plantas Med. 2016;18(1):230–9.
13. FERREIRA DF. Sisvar: a Computer Analysis System To Fixed Effects Split Plot Type Designs. Rev Bras Biometria. 2019;37(4):529.
14. Clifford T, Howatson G, West DJ, Stevenson EJ. The potential benefits of red beetroot supplementation in health and disease. Nutrients. 2015;7(4):2801–22.
15. Koubaier HBH, Snoussi A, Essaidi I, Chaabouni MM, Thonart P, Bouzouita N. Betalain and phenolic compositions, antioxidant activity of Tunisian red beet (Beta vulgaris L. conditiva) roots and stems extracts. Int J Food Prop [Internet]. 2014;17(9):1934–45. Available from: http://dx.doi.org/10.1080/10942912.2013.772196
16. Cardoso-Ugarte GA, Sosa-Morales ME, Ballard T, Liceaga A, San Martín-González MF. Microwave-assisted extraction of betalains from red beet (Beta vulgaris). LWT - Food Sci Technol [Internet]. 2014;59(1):276–82. Available from: http://dx.doi.org/10.1016/j.lwt.2014.05.025
17. Saani M, Lawrence R. Evaluation of Pigments As Antioxidant and Antibacterial Agents From Beta. Int J Curr Pharm Res. 2017;9(3):37–41.
18. Sturzoiu A, Stroescu M, Stoica A, Dobre T. Betanine extraction from Beta vulgaris - Experimental research and statistical modeling. UPB Sci Bull Ser B Chem Mater Sci. 2011;73(1):145–56.
19. Georgiev VG, Weber J, Kneschke EM, Denev PN, Bley T, Pavlov AI. 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 Hum Nutr. 2010;65(2):105–11.
20. Schiozer AL, Barata LES. Estabilidade de Corantes e Pigmentos de Origem Vegetal Stability of Natural Pigments and Dyes. Rev Fitos [Internet]. 2013;3:6–24. Available from: http://www.revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/71
21. De Oliveira LDL, De Carvalho MV, Melo L. Health promoting and sensory properties of phenolic compounds in food. Rev Ceres. 2014;61:764–79.
22. Singh B, Singh JP, Kaur A, Singh N. Phenolic composition and antioxidant potential of grain legume seeds: A review. Food Res Int [Internet]. 2017;101(October):1–16. Available from: http://dx.doi.org/10.1016/j.foodres.2017.09.026
23. Slimen IB, Najar T, Abderrabba M. Chemical and antioxidant properties of betalains. J Agric Food Chem. 2017;65(4):675–89.
24. Karabegović IT, Stojičević SS, Veličković DT, Todorović ZB, Nikolić NČ, Lazić ML. The effect of different extraction techniques on the composition and antioxidant activity of cherry laurel (Prunus laurocerasus) leaf and fruit extracts. Ind Crops Prod. 2014;54:142–8.
25. Agati G, Azzarello E, Pollastri S, Tattini M. Flavonoids as antioxidants in plants: Location and functional significance. Plant Sci [Internet]. 2012;196:67–76. Available from: http://dx.doi.org/10.1016/j.plantsci.2012.07.014
26. Nijveldt RJ, Van Nood E, Van Hoorn DEC, Boelens PG, Van Norren K, Van Leeuwen PAM. Flavonoids: A review of probable mechanisms of action and potential applications. Am J Clin Nutr. 2001;74(4):418–25.
27. Wruss J, Waldenberger G, Huemer S, Uygun P, Lanzerstorfer P, Müller U, et al. Compositional characteristics of commercial beetroot products and beetroot juice prepared from seven beetroot varieties grown in Upper Austria. J Food Compos Anal. 2015;42(3):46–55.
28. Kazimierczak R, Hallmann E, Lipowski J, Drela N, Kowalik A, Püssa T, et al. Beetroot (Beta vulgaris L.) and naturally fermented beetroot juices from organic and conventional production: Metabolomics, antioxidant levels and anticancer activity. J Sci Food Agric. 2014;94(13):2618–29.
29. Kluge RA, Preczenhak AP. Betalaínas Em Beterraba Minimamente Processada: Perdas E Formas De Preservação. Rev Iberoam Tecnol Postcosecha [Internet]. 2016;(March):175–92. Available from: https://www.redalyc.org/jatsRepo/813/81349041005/html/index.html
30. Khan MI. Stabilization of betalains: A review. Food Chem [Internet]. 2016;197:1280–5. Available from: http://dx.doi.org/10.1016/j.foodchem.2015.11.043
31. Mereddy R, Chan A, Fanning K, Nirmal N, Sultanbawa Y. Betalain rich functional extract with reduced salts and nitrate content from red beetroot (Beta vulgaris L.) using membrane separation technology. Food Chem [Internet]. 2017;215:311–7. Available from: http://dx.doi.org/10.1016/j.foodchem.2016.07.132
32. Lobo V, Patil A, Phatak A, Chandra N. Free radicals, antioxidants and functional foods: Impact on human health. Pharmacogn Rev. 2010;4(8):118–26.
33. Melo CMT, Faria JV. Composição centesimal, compostos fenólicos e atividade antioxidante em partes comestíveis não convencionais de seis olerícolas. Biosci J. 2014;30(1):93–100.
34. Tiveron AP. Atividade antioxidante e composição fenólica de legumes e verduras consumidos no Brasil. 2010;103.
35. Ziemlewska A, Nizioł-łukaszewska Z, Bujak T. Antioxidant Activity and Cytotoxicity of Medicago sativa L . Seeds and Herb Extract on Skin Cells. 2020;9:229–42.
36. Rocha GA, Fávaro-Trindade CS, Grosso CRF. Microencapsulation of lycopene by spray drying: Characterization, stability and application of microcapsules. Food Bioprod Process [Internet]. 2012;90(1):37–42. Available from: http://dx.doi.org/10.1016/j.fbp.2011.01.001
37. Celli GB, Brooks MSL. Impact of extraction and processing conditions on betalains and comparison of properties with anthocyanins — A current review. Food Res Int [Internet]. 2017;100:501–9. Available from: http://dx.doi.org/10.1016/j.foodres.2016.08.034