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Extraction of Phenolic Compounds with Antioxidant Activity from Beetroot (Beta Vulgaris L.)

2018Journal article Restricted access
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dc.contributor.authorGuiné, Raquel
dc.contributor.authorGonçalves, Fernando
dc.contributor.authorLerat, C.
dc.contributor.authorIdrissi, T.E.
dc.contributor.authorRodrigo, E.
dc.contributor.authorGonçalves, João Carlos
dc.contributor.authorCorreia, Paula
dc.date.accessioned2018-08-31T09:29:58Z
dc.date.available2018-08-31T09:29:58Z
dc.date.issued2018
dc.description.abstractBACKGROUND: Beetroot is reported as an important source of polyphenols as well as betalains, which are compounds that possess high antioxidant effect and radical scavenging capacity. OBJECTIVE: The present study aimed at identifying the most suitable extracting parameters to attempt maximizing the recovery of phenolic compounds with antioxidant activity in beetroot. METHODS: Grounded beetroot was used to perform extractions with different aqueous solutions (ethanol at 50% and acetone at 60%), for different times (15 and 60 min), using different volumes of the extraction solution (25 and 50 ml). For each of the combinations three successive extraction steps were performed and in each extract were quantified the total phenolic compounds (TPC), the anthocyanins (ANT) and the antioxidant activity (AOA), all by spectrophotometric techniques. RESULTS: The results indicated the usefulness of using three successive extraction steps over the same sample besides clearly indicating clearly that an extraction time of 15 min was sufficient. It was further observed that 50 ml of extraction solvent were preferable than 25 ml and the best solution was acetone at 60%. The TPC in the fresh beetroot varied from 1.45 to 2.70 mg GAE/g, the ANT from 0.23 to 0.77 mg Mv3G/g and the AOA from 13.9 to 19.9 µmol TE/g. CONCLUSION: It was concluded that the method of using three successive extraction steps of 15 minutes each was appropriate to increase the recovery of phenolics with antioxidant activity from beetroot.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGuiné, R.P.F., Gonçalves, F., Lerat, C., Idrissi, T.E., Rodrigo, E., Correia, P.M.R., & Gonçalves, J.C. (2018). Extraction of Phenolic Compounds with Antioxidant Activity from Beetroot (Beta Vulgaris L.). Current Nutrition & Food Science, 14(4), 350-357. Doi: 10.2174/1573401313666170609102336.pt_PT
dc.identifier.doi10.2174/1573401313666170609102336pt_PT
dc.identifier.issn2212-3881
dc.identifier.urihttp://hdl.handle.net/10400.19/5072
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relation.publisherversionhttp://www.eurekaselect.com/153065/articlept_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectAnthocyaninspt_PT
dc.subjectBioactive phenolspt_PT
dc.subjectPhenolic compoundspt_PT
dc.titleExtraction of Phenolic Compounds with Antioxidant Activity from Beetroot (Beta Vulgaris L.)pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage357pt_PT
oaire.citation.issue4pt_PT
oaire.citation.startPage350pt_PT
oaire.citation.titleCurrent Nutrition & Food Sciencept_PT
oaire.citation.volume14pt_PT
person.familyNamede Pinho Ferreira Guiné
person.familyNameCorreia
person.givenNameRaquel
person.givenNamePaula
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.ciencia-id7915-FB81-4520
person.identifier.orcid0000-0003-0595-6805
person.identifier.orcid0000-0002-2023-4475
person.identifier.scopus-author-id6603138390
person.identifier.scopus-author-id24597116100
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0
relation.isAuthorOfPublication.latestForDiscovery9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0

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