Beetroot peel flour: Characterization, betalains profile, in silico ADMET properties and in vitro biological activity.

• Tác giả: Ananda da Silva Antonio, Carlos Fernando Araujo-Lima, Gabriel Oliveira Brito, Pedro Paulo Saldanha Coimbra, Israel Felzenszwalb, Henrique Marcelo Gualberto Pereira, Anna Carolina Alves Gomes da Silva-E-Silva, Lays Souza, Adrielli de Carvalho Teixeira, Anderson Junger Teodoro, Maria Eduarda Flores Trindade, Valdir Florêncio da Veiga-Junior
• Ngôn ngữ: eng
• Ký hiệu phân loại: 553.3 Iron
• Thông tin xuất bản: England : Food chemistry , 2025
• Bộ sưu tập: NCBI
• ID: 199370

Tóm tắt

The use of vegetable residues as a source of bioactive components is a global trend. The production of flours reintroduces these materials into the productive chain and extend their shelf-life. Processing may reduce the diversity of pigments present in the fresh matter. We analysed a beetroot peel flour (BPF) that presented relevant protein and fibre contents and preserved the colour of the in natura beetroot (Beta vulgaris L.) due to the presence of betacyanins and betaxanthins. The bioavailability, pharmacokinetics and mutagenicity of the pigments were predicted using bioinformatics. No mutagenicity was confirmed according to the OECD guidelines. A chemoprotective effect and cancer cell anti-clone activities were observed. BPF processing ensured a good nutritional value and maintained this product as a good source of bioactive compounds and of pigments with antitumor activity, suggesting this vegetable residue as a food industry pigments source for use in the elaboration of functional products.