Antioxidant properties of ethanolic extract of sugar beet pulp | Zendy

Marijana Sakač | Zendy; Draginja Pericin | Zendy; Anamarija Mandić | Zendy; Sandor Kormanjos | Zendy

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Antioxidant properties of ethanolic extract of sugar beet pulp

Author(s) -

Marijana Sakač,

Draginja Pericin,

Anamarija Mandić,

Sandor Kormanjos

Publication year - 2004

Publication title -

acta periodica technologica

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.134

H-Index - 15

eISSN - 2406-095X

pISSN - 1450-7188

DOI - 10.2298/apt0435255s

Subject(s) - chemistry , pulp (tooth) , sugar beet , antioxidant , ferulic acid , sugar , food science , beet pulp , reducing sugar , biochemistry , horticulture , biology , medicine , pathology

The ethanolic extract of sugar beet pulp at 100% exibited good antioxidant activity of 69.74%. It showed an excellent scavenging activity on 1,1-diphenyl-2-picrylhydrazyl radicals (84.94%) and was a mild chelator for ferrous and cupric ions. On the basis of some identified phenolic acids in ethanolic extract from sugar beet pulp it is concluded that predominant acids (ferulic, gentisic and p-coumaric acid), which have been previously evidented as relatively potent antioxidants, contribute to the antioxidant properties of the investigated extract. Antioxidative nature of ethanolic extract from sugar beet pulp, that is sugar beet pulp itself, indicate that it could be used as antioxidative component for decreasing oxidative changes in foods

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