Antioxidant and cell growth activities of beet root pomace extracts

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• 作者：Jelena Vuli膰^a ; ^{jvulic@uns.ac.rs} ; Jasna 膶anadanovi膰-Brunet^a ; Gordana 膯etkovi膰^a ; Vesna Tumbas^a ; Sonja Djilas^a ; Dragana 膶etojevi膰-Simin^b ; Vladimir 膶anadanovi膰^c
• 关键词：Beetroot pomace ; Phenolics ; Betalains ; Antioxidant activity ; ESR ; Cell growth activity
• 刊名：Journal of Functional Foods
• 出版年：2012
• 期刊代码：P18_17564646
• 类别：bio
• 出版时间：July, 2012
• 卷：4
• 期：3
• 页码：670-678
• 文件大小：768 K

摘要

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 渭g/ml in MRC-5 and MCF7, respectively.