Extraction of Antioxidants of Beetroot (Beta vulgaris) Residue by Ultrasound: Comparison with Conventional Method
Abstract
The beetroot residue has attracted attention among the scientific community for its nutritional composition, mainly for its antioxidants, which are important in the diet of people since they reduce the cellular damage generated by free radicals that are normally generated in the metabolism and during oxidative stress of non-communicable diseases; however, this waste is not consumed or marketed. For these reasons some methods are developed for the extraction of compounds without the use of solvents such as ultrasound (US), being an alternative for the extraction of compounds conserving their natural characteristics. The objective of this study was to extract the antioxidants from the beetroot residue (Beta vulgaris) using conventional and emerging technology. An aqueous, ethanolic, macerated and US extract was obtained. The results showed that in total phenolic compounds (TPC), the extraction by US obtained more of these compounds (534.64 AGE / 100g bs) with respect to the control. However, the highest extraction of betanins and betaxanthines was with water (1009.01 and 764.18 mg BE / 100g bs). Ultrasound is an emerging technology that could be used to extract antioxidant compounds from waste from food processing, reducing energy consumption, improving shelf life and product quality.
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References
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