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Antioxidant and antimicrobial activities of beet root pomace extracts

Author

Listed:
  • Jasna M. Čanadanović-Brunet

    (Faculty of Technology, University of Novi Sad, Novi Sad, Serbia)

  • Sladjana S. Savatović

    (Faculty of Technology, University of Novi Sad, Novi Sad, Serbia)

  • Gordana S. Ćetković

    (Faculty of Technology, University of Novi Sad, Novi Sad, Serbia)

  • Jelena J. Vulić

    (Faculty of Technology, University of Novi Sad, Novi Sad, Serbia)

  • Sonja M. Djilas

    (Faculty of Technology, University of Novi Sad, Novi Sad, Serbia)

  • Siniša L. Markov

    (Faculty of Technology, University of Novi Sad, Novi Sad, Serbia)

  • Dragoljub D. Cvetković

    (Faculty of Technology, University of Novi Sad, Novi Sad, Serbia)

Abstract

We described the in vitro antioxidant and antimicrobial activities of ethanol, acetone, and water extracts of beet root pomace. Total contents of phenolics (316.30-564.50 mg GAE/g of dry extract), flavonoids (316.30-564.50 mg RE/g of dry extract), betacyanins (18.78-24.18 mg/g of dry extract), and betaxanthins (11.19-22.90 mg/g of dry extract) after solid-phase extraction were determined spectrophotometrically. The antioxidant activity was determined by measuring the reducing power and DPPH scavenging activity by spectrometric metod, and hydroxyl and superoxide anion radical scavenging activity by ESR spectroscopy. In general, the reducing power of all the beet root pomace extracts increased with increasing concentrations. The DPPH-free radical scavenging activity of the extracts, expressed as EC50, ranged from 0.133 mg/ml to 0.275 mg/ml. Significant correlation was observed between all phytochemical components and scavenging activity. 0.5 mg/ml of ethanol extract completely eliminated hydroxyl radical, which had been generated in Fenton system, while the same concentration of this extract scavenged 75% of superoxide anion radicals. In antibacterial tests, Staphylococcus aureus and Bacillus cereus showed higher susceptibility than Escherichia coli and Pseudomonas aeruginosa.

Suggested Citation

  • Jasna M. Čanadanović-Brunet & Sladjana S. Savatović & Gordana S. Ćetković & Jelena J. Vulić & Sonja M. Djilas & Siniša L. Markov & Dragoljub D. Cvetković, 2011. "Antioxidant and antimicrobial activities of beet root pomace extracts," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(6), pages 575-585.
    • Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:6:id:210-2010-cjfs
    DOI: 10.17221/210/2010-CJFS
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    Cited by:

    1. Yu-Hua Wong & Chin-Ping Tan & Kamariah Long & Kar-Lin Nyam, 2014. "In vitro simulated digestion on the biostability of Hibiscus cannabinus L. seed extract," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(2), pages 177-181.
    2. Garsa Alshehry & Amro Abdelazez & Heba Abdelmotaal & Walid Abdel-Aleem, 2021. "Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 39(6), pages 479-486.

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