Our recent study has shown that beetroot juice protects against N-nitrosodimethylamine (NDEA)-induced liver injury and increases the activity of phase II enzymes, suggesting the activation of the nuclear factor erythroid-2-related factor 2 (Nrf2)-antioxidant response element (ARE) pathway. The aim of the present study was to further explore the mechanism of the activity of beetroot by evaluatin...

Betacyanins are betalain derivatives showing a red-violet color suitable as natural food colorant. An aqueous extract rich in betacyanin pigments and phenolic compounds from Alternanthera brasiliana was characterized using high-performance liquid chromatography system with diode array electrospray mass spectrometry detection. The major betacyanins (amaranthine, isoamaranthine, betanin isobetani...

One of the great problems in food production are surplus by-products, usually utilized for feeding animals and for preparation of dietary fibre or biofuel. These products represent potential sources of bioactive antioxidants and colour-giving compounds which could be used in the pharmaceutical industry and as food additives. In the present study beetroot pomace extract was encapsulated in soy p...

The vibrant colours of many plants are due to secondary metabolites, such as nitrogen-containing compounds, where betacyanins included. These compounds can be found in Amaranthus caudatus L. that, their high nutritional benefits, have been overproduced, which leads the accumulation large amounts bio-residues. Among these bio-residues, flowers a very intense pink colour and present no economic v...

FT-IR spectroscopy is a nondestructive technique that can be utilized for the qualitative characterization of natural dyes and dyed substrates through structure elucidation. This work aimed at dye extract from Beta vulgaris peels pomaces surface analysis optimally dyed-mordanted cotton (cellulosic) fabric using Fourier Transform Infrared (FT-IR) spectroscopy, as well colour fastness tests (ligh...

Food coloring of fruits and vegetables suffer, in general, color degradation during processing, losing an important quality indicator parameter. The beetroot is a great source of antioxidant components called betalains, which are divided into betacyanins and betaxhantins, the former imparts the purple color to beetroot and the latter gives the yellow-orange color. Red beet has been reported as ...

Effective from January 30, 2014 236 Absinth extract A substance composed mainly of sesquiterpenes obtained from the whole absinth grass. 10 α-Acetolactate decarboxylase 146 Acid clay 147 Acid phosphatase 3 Actinidine 56 Activated acid clay 55 Active carbon A substance obtained by carbonizing and activating carbon-containing substances. 5 Acylase 11 5'-Adenylic acid 2 Agarase 4 Agrobacterium suc...