Scholarlink

<p>Triterpenoids are versatile secondary metabolites found in plants. However, the information regarding their actual content in red beet, optimal extraction methods, and antioxidant activity is limited. This study aimed to investigate the effects of ultrasonic temperature, power, material-to-liquid ratio, and extraction time on the total triterpenoids content in red beet. The extraction process was optimized using a combination of single-factor experiments and response surface methodology. Various free radical scavenging methods were employed to evaluate the antioxidant activity of the extracts. High-performance liquid chromatography (UPLC) coupled with tandem mass spectrometry (MS/MS) was used to identify and quantify the primary triterpenoids. The optimized ultrasonic-assisted extraction conditions were as follows: ultrasonic power of 405&#xa0;W, material-to-liquid ratio of 1:10&#xa0;(g/mL), ultrasonic temperature of 52&#xa0;°C, and extraction time of 33&#xa0;min. The total triterpenoids yield from red beet was 0.978% under these conditions, which closely aligned with the model-predicted value of 0.987%. Compared with vitamin C and <i>Ganoderma lucidum</i>, red beet triterpenoids scavenged 1,1-diphenyl-2-trinitrophenylhydrazine, 2,2′-biazido-bis-3-ethylbenzothiazoline-6-sulfonate + , and carboxyl radicals and also exhibited strong total antioxidant capacity. The UPLC-MS/MS analysis identified the major triterpenoids as medicagenic acid-3-O-glucuronide-28-O-xylosyl(1,4)-rhamnosyl(1,2)-arabinoside, momordin Ic, camaldulenic acid, hederagenin, corosolic acid, and jujubogenin. These naturally derived compounds from plants demonstrated remarkable antioxidant activity and effectively inhibited the oxidative processes in food. Given current consumer preferences for natural and healthy food additives, red beet triterpenoids have the potential to replace certain synthetic antioxidants, thereby contributing to food preservation and quality enhancement. Furthermore, the elevated levels of triterpenoids in red beet, including camaldulenic acid, hederagenin, and corosolic acid, demonstrated enhanced anticancer, hypoglycemic, and antidepressant properties, suggesting significant potential for clinical applications.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Optimization of Total Triterpenoids Extraction from Red Beet (Beta vulgaris L.) Using Response Surface Methodology and Evaluation of Their Antioxidant Activity

  • 期刊论文

  • 发表日期：

    2025年7月18日

查看全文
  • Qing Zhang,
  • Naixin Liu,
  • Qin Zhou,
  • Wenzhao Liang,
  • Kaixin Yue,
  • Mengpu Jin

摘要

Triterpenoids are versatile secondary metabolites found in plants. However, the information regarding their actual content in red beet, optimal extraction methods, and antioxidant activity is limited. This study aimed to investigate the effects of ultrasonic temperature, power, material-to-liquid ratio, and extraction time on the total triterpenoids content in red beet. The extraction process was optimized using a combination of single-factor experiments and response surface methodology. Various free radical scavenging methods were employed to evaluate the antioxidant activity of the extracts. High-performance liquid chromatography (UPLC) coupled with tandem mass spectrometry (MS/MS) was used to identify and quantify the primary triterpenoids. The optimized ultrasonic-assisted extraction conditions were as follows: ultrasonic power of 405 W, material-to-liquid ratio of 1:10 (g/mL), ultrasonic temperature of 52 °C, and extraction time of 33 min. The total triterpenoids yield from red beet was 0.978% under these conditions, which closely aligned with the model-predicted value of 0.987%. Compared with vitamin C and Ganoderma lucidum, red beet triterpenoids scavenged 1,1-diphenyl-2-trinitrophenylhydrazine, 2,2′-biazido-bis-3-ethylbenzothiazoline-6-sulfonate + , and carboxyl radicals and also exhibited strong total antioxidant capacity. The UPLC-MS/MS analysis identified the major triterpenoids as medicagenic acid-3-O-glucuronide-28-O-xylosyl(1,4)-rhamnosyl(1,2)-arabinoside, momordin Ic, camaldulenic acid, hederagenin, corosolic acid, and jujubogenin. These naturally derived compounds from plants demonstrated remarkable antioxidant activity and effectively inhibited the oxidative processes in food. Given current consumer preferences for natural and healthy food additives, red beet triterpenoids have the potential to replace certain synthetic antioxidants, thereby contributing to food preservation and quality enhancement. Furthermore, the elevated levels of triterpenoids in red beet, including camaldulenic acid, hederagenin, and corosolic acid, demonstrated enhanced anticancer, hypoglycemic, and antidepressant properties, suggesting significant potential for clinical applications.