Antioxidant and cell growth activities of beet root pomace extracts |
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Authors: | Jelena Vulić Jasna Čanadanović-Brunet Gordana Ćetković Vesna Tumbas Sonja Djilas Dragana Četojević-Simin Vladimir Čanadanović |
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Affiliation: | 1. Department of Organic Chemistry, Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia;2. Oncology Institute of Vojvodina, Faculty of Medicine, University of Novi Sad, Institutski put 4, 21202 Sremska Kamenica, Serbia;3. Department of Ophthalmology, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 1-3, 21000 Novi Sad, Serbia |
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Abstract: | Beetroot (Beta vulgaris) pomace, processing by-product from food industry, was investigated in this work as a starting raw material. The contents of phenolics (1.87–11.98 mg GAE/g of dry weight) and betalains (0.75–3.75 mg betalains/g of dry weight) in the extracts were determinated spectrophotometrically. Some individual phenolic compounds, including ferulic, vanillic, p-hydroxybenzoic, caffeic and protocatehuic acids, were identified and quantified by HPLC. The antioxidative activity of beetroot extracts was tested using DPPH, hydroxyl and superoxide anion radicals by ESR spectroscopy. (0.05–0.108 mg/ml), (0.183–0.333 mg/ml), and (0.198–1.000 mg/ml) were calculated. The regression analysis produced moderate to high correlation coefficients between the scavenging activities and phenolics, and some individual phenolic compounds which indicated that beetroot pomace may be used as functional food ingredient. Cell growth effects were determined in MCF7 and MRC-5 cell lines, using SRB assay. IC50 values were in the range of 362.478–503.525 and 383–587.880 μg/ml in MRC-5 and MCF7, respectively. |
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