Antioxidant and antimicrobial activities of beet root pomace extracts
J.M. Čanadanović-Brunet, S.S. Savatović, G.S. Ćetković, J.J. Vulić, S.M. Djilas, S.L. Markov, D.D. Cvetkovićhttps://doi.org/10.17221/210/2010-CJFSCitation:Čanadanović-Brunet J.M., Savatović S.S., Ćetković G.S., Vulić J.J., Djilas S.M., Markov S.L., Cvetković D.D. (2011): Antioxidant and antimicrobial activities of beet root pomace extracts. Czech J. Food Sci., 29: 575-585.
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.Keywords:
Beta vulgaris L.; phenolic compounds; bacterial culture; betalains; radical scavengig activity; electron spin resonance