Journal ArticleDOI
Phenolics and betacyanins in red beetroot (Beta vulgaris) root: distribution and effect of cold storage on the content of total phenolics and three individual compounds.
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TLDR
The distribution of total phenolics and main betacyanins in red beetroot (Beta vulgaris) root was determined, and tentative identifications of betanidin and feruloylamaranthin were made.Abstract:
The distribution of total phenolics and main betacyanins in red beetroot (Beta vulgaris) root was determined. Also, the subsequent effects of cold storage on the content of total phenolics, main betacyanins (betanin and isobetanin), and the main known ferulic acid ester (β-d-fructofuranosyl-α-d-(6-O-(E)-feruloylglucopyranoside) were determined in the peel, which is the root part containing the largest amount of total phenolics. The content of total phenolics in the red beetroot water extracts was determined according to a modification of the Folin−Ciocalteu method and expressed as gallic acid equivalents (GAE). The compounds of interest were identified by HPLC−ESI−MS and NMR techniques, and the contents of compounds were determined by HLPC analyses. The total phenolic contents in various root parts were found to decrease in the order peel, crown, flesh. Significant differences in the contents of total phenolics and individual compounds were found when the effect of cold storage (5 °C, 0−196 days) on the c...read more
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Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
TL;DR: A review of phenolic and polyphenolic compounds can be found in this article, which summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology.
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By-products of plant food processing as a source of functional compounds — recent developments
TL;DR: In this paper, the authors highlight the potential of selected by-products as a source of functional compounds and highlight the benefits of using these byproducts as functional compounds in the context of food processing.
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Functional properties of anthocyanins and betalains in plants, food, and in human nutrition
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Dietary nitrate supplementation enhances muscle contractile efficiency during knee-extensor exercise in humans
Stephen J. Bailey,Jonathan Fulford,Anni Vanhatalo,Paul G. Winyard,Jamie R. Blackwell,Fred J. DiMenna,Daryl P. Wilkerson,Nigel Benjamin,Andrew M. Jones +8 more
TL;DR: The reduced O(2) cost of exercise following dietary NO(3)(-) supplementation appears to be due to a reduced ATP cost of muscle force production.
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Antioxidant property of an ethanol extract of the stem of Opuntia ficus-indica var. saboten.
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References
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Journal ArticleDOI
Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products
TL;DR: In this article, the antioxidant activity and total phenolics of 28 plant products, including sunflower seeds, flaxseeds, wheat germ, buckwheat, and several fruits, vegetables, and medicinal plants were determined.
Journal ArticleDOI
Antioxidant activity of plant extracts containing phenolic compounds
Marja P Kähkönen,Anu Hopia,Heikki Vuorela,Jussi-Pekka Rauha,Kalevi Pihlaja,Tytti S. Kujala,Marina Heinonen +6 more
TL;DR: High activities were found in tree materials, especially in willow bark, spruce needles, pine bark and cork, and birch phloem, and in some medicinal plants including heather, bog-rosemary, willow herb, and meadowsweet and potato peel and beetroot peel extracts showed strong antioxidant effects.
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Quantitative Analysis of the Flavonoid Content of Commercial Tomatoes, Onions, Lettuce, and Celery
TL;DR: In this article, the level of conjugated flavonoids present in acid-hydrolyzed extracts from commercial fruits and vegetables was analyzed using HPLC to analyze free flavonoid levels.
Journal ArticleDOI
Characterization of the antiradical activity of betalains from Beta vulgaris L. roots
TL;DR: Betalains (Betacyanins and Betaxanthins) showed an antiradical effect when measured by the destruction of the 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid (ABTS) free radical generated by the horse-radish peroxidase/hydrogen peroxide-mediated oxidation of ABTS.
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Anthocyanins and betalains: evolution of the mutually exclusive pathways
TL;DR: Future needs in physiological and molecular genetic studies of the evolutionary mechanism of the mutual exclusion of these two pathways, as well as the vegetative functions of the two groups, are emphasized in this review.