Subject term: thiobarbituric acid-reactive substances and beets

Author:: Jelena J. Vulić; Tatjana N. Ćebović; Jasna M. Čanadanović-Brunet; Gordana S. Ćetković; Vladimir M. Čanadanović; Sonja M. Djilas; Vesna T. Tumbas Šaponjac
Source:: Journal of functional foods 2014 v.6 pp. 168-175
ISSN:: 1756-4646
Subject:: 2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; beets; betalains; body weight; byproducts; food industry; free radical scavengers; free radicals; functional foods; glutathione; glutathione-disulfide reductase; hepatoprotective effect; high performance liquid chromatography; ingredients; neutralization; oxidative stress; peroxidase; pomace; pomace extracts; thiobarbituric acid-reactive substances; xanthine oxidase
Abstract:: ... Beetroot pomace, processing by-product from food industry, was investigated in this work. Free radical scavenging activity of Detroit, Cardeal-F1, Egyptian, Bicor and Kestrel beetroot pomace extracts on stable DPPH radicals and reducing power were determinated spectrophotometrically. Detroit beetroot pomace extract (DBPE) showed the best antiradical activity against DPPH radicals (EC50=2.06±0.10μg ...
DOI:: 10.1016/j.jff.2013.10.003
: https://doi.org/10.1016/j.jff.2013.10.003

Author:: Stina C.M. Burri; Anders Ekholm; Uko Bleive; Tõnu Püssa; Martin Jensen; Jarkko Hellström; Sari Mäkinen; Risto Korpinen; Pirjo H. Mattila; Vitalijs Radenkovs; Dalija Segliņa; Åsa Håkansson; Kimmo Rumpunen; Eva Tornberg
Source:: Meat science 2020 v.162 pp. 108033
ISSN:: 0309-1740
Subject:: Satureja hortensis; antioxidants; beets; ethanol; freeze drying; fruit juices; horticultural crops; leaves; linoleic acid; lipid peroxidation; model food systems; olives; oxidation; plant extracts; polyphenols; powders; processed meat; proteins; rhubarb; screening; spray drying; thiobarbituric acid-reactive substances; vegetable juices; wastewater
Abstract:: ... A meat model system was used for screening lipid oxidation inhibiting capacity of diverse horticultural plant materials. In the model, heme-containing sarcoplasmic proteins from the meat water-phase were homogenized with linoleic acid and thiobarbituric reactive substances (TBARS) were measured. 23 Plant materials were investigated at three high (50, 100, and 200 ppm) concentrations and five plant ...
DOI:: 10.1016/j.meatsci.2019.108033
: https://doi.org/10.1016/j.meatsci.2019.108033

Author:: Kujawska, Małgorzata; Ignatowicz, Ewa; Murias, Marek; Ewertowska, Małgorzata; Mikołajczyk, Katarzyna; Jodynis-Liebert, Jadwiga
Source:: Journal of agricultural and food chemistry 2009 v.57 no.6 pp. 2570-2575
ISSN:: 0021-8561
Subject:: N-nitrosodimethylamine; vegetable juices; carbon tetrachloride; liver; glutathione-disulfide reductase; DNA damage; lipid peroxidation; enzyme activity; thiobarbituric acid-reactive substances; superoxide dismutase; microsomes; glutathione peroxidase; rats; antioxidant activity; oral administration; beets; oxidative stress; protective effect
Abstract:: ... The aim of the study was to investigate the potential protective effect of beetroot juice in a model of oxidative stress induced by N-nitrosodiethylamine (NDEA) and carbon tetrachloride (CCl4). Male Wistar rats were treated with beetroot juice per os, 8 mL/kg/day for 28 days, and a single i.p. dose of the xenobiotics: 150 mg/kg NDEA or 2 mL/kg CCl4. Simultaneously, two groups of rats not pretreate ...
DOI:: 10.1021/jf803315d
PubMed:: 19292473
: https://doi.org/10.1021/jf803315d

Author:: Cisem Sucu; Gulen Yildiz Turp
Source:: Meat science 2018 v.140 pp. 158-166
ISSN:: 0309-1740
Subject:: beef; beets; color; lactic acid bacteria; nitrates; sausages; sensory evaluation; sodium nitrite; storage temperature; storage time; thiobarbituric acid-reactive substances
Abstract:: ... The objective of this study was to examine the effects of reformulation of Turkish dry fermented beef sausage (sucuk) by replacing nitrite with beetroot powder (BP), which has high nitrate content, on some quality characteristics of the product during storage at 4 °C for 84 days. Four different sausage formulations were produced containing C:150 mg/kg sodium nitrite; BS1:100 mg/kg sodium nitrite a ...
DOI:: 10.1016/j.meatsci.2018.03.012
: https://doi.org/10.1016/j.meatsci.2018.03.012

Author:: Ewelina Jamróz; Piotr Kulawik; Paulina Guzik; Iwona Duda
Source:: Food hydrocolloids 2019 v.97 pp. 105211
ISSN:: 0268-005X
Subject:: Pseudomonas; Scomber scombrus; aerobes; beets; blueberries; color; elderberries; fish; food packaging; green tea; hydrocolloids; molds (fungi); pH; plant extracts; spoilage; storage temperature; storage time; thiobarbituric acid-reactive substances; total volatile basic nitrogen; ultraviolet-visible spectroscopy; yeasts; yerba mate
Abstract:: ... The newly developed intelligent pH-indicator furcellaran (FUR) films made with beet root (BTR), elderberry (EB), blueberry (BB), green tea (GT) and yerba mate (YM) extracts were studied to establish if they can serve as pH-change indicators and to establish how their color changes correlate with the changes of the microbiological (total aerobic bacteria, Pseudomonas, yeasts and moulds), physicoche ...
DOI:: 10.1016/j.foodhyd.2019.105211
: https://doi.org/10.1016/j.foodhyd.2019.105211

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