Red Beetroot Research Articles

PEG assisted valorization of discarded red beetroot

PEG assisted valorization of discarded red beetroot

Optimization of ultrasonic-assisted osmotic dehydration as a pretreatment for microwave drying of beetroot (Beta vulgaris).

The aim of this study was to optimize drying conditions during ultrasonic-assisted osmotic dehydration and subsequent microwave drying of red beetroot using the Box-Behnken design. For this purpose, ultrasonic-assisted osmotic dehydration was performed at different ultrasonic powers (50, 75, and 100 W), sonication times (20, 40, and 60 min), and salt concentrations (0%, 15%, and 30%). The subsequent drying procedures were conducted with 231, 518, and 805 W microwave power. The best condition was selected as 5.15% salt concentration, 20 min sonication time, 50 W ultrasonic power, and 716.45 W microwave power. The responses obtained under optimum conditions were determined as 68.06%, 9.54 mg GAE/g dm, 28.23, 42.66, and 3.08 for DPPH• % inhibition, total phenolic content, L*, a*, and b* values, respectively. While favorable impacts on color were detected for the applied pretreatments, the DPPH• scavenging activities of the dried beetroot were determined to be more significant after ultrasonic-assisted osmotic dehydration. Furthermore, the drying kinetics of beetroot were evaluated according to the Midilli et al. model. When the fit to the model was investigated, it was compatible at R2 > 0.90 level. As a result, the ultrasonic-assisted osmotic dehydration pretreatment performed before the microwave drying method preserved the quality characteristics of beetroot samples and was successfully applied.

Hypolipidemic Effects of Beetroot Juice in SHR-CRP and HHTg Rat Models of Metabolic Syndrome: Analysis of Hepatic Proteome

Recently, red beetroot has attracted attention as a health-promoting functional food. Studies have shown that beetroot administration can reduce blood pressure and ameliorate parameters of glucose and lipid metabolism; however, mechanisms underlying these beneficial effects of beetroot are not yet fully understood. In the current study, we analysed the effects of beetroot on parameters of glucose and lipid metabolism in two models of metabolic syndrome: (i) transgenic spontaneously hypertensive rats expressing human C-reactive protein (SHR-CRP rats), and (ii) hereditary hypertriglyceridemic (HHTg) rats. Treatment with beetroot juice for 4 weeks was, in both models, associated with amelioration of oxidative stress, reduced circulating lipids, smaller visceral fat depots, and lower ectopic fat accumulation in the liver compared to the respective untreated controls. On the other hand, beetroot treatment had no significant effects on the sensitivity of the muscle and adipose tissue to insulin action in either model. Analyses of hepatic proteome revealed significantly deregulated proteins involved in glycerophospholipid metabolism, mTOR signalling, inflammation, and cytoskeleton rearrangement.

Different parts from the whole red beet (Beta vulgaris L.) valorization with stimulatory effects on probiotic lactobacilli and protection against gastrointestinal conditions

This study evaluated the effects of freeze-dried red beet (Beta vulgaris L.) root (FDBR) and stem/leaves (FDBSL) on the growth and metabolic activities of the probiotics Lactobacillus acidophilus La-05, Lacticaseibacillus casei 26, and Lismosilactobacillus fermentum 296, as well as on their survival and physiological states when exposed to simulated gastrointestinal conditions (SGIC). The changes in the contents of phenolic compounds and antioxidant activity of FDBR and FDBSL when exposed to SGIC were also evaluated. FDBR and FDBSL had high contents of soluble (5.25 and 11.10 g/100 g) and insoluble fiber (21.43 and 37.03 g/100 g), pectins (8.45 and 9.51 g/100 g), betalains (3.36–28.99 g/100 g), and a variety of phenolic compounds. FDBR and FDBSL stimulated the growth of the probiotic strains with high viable counts (>9 log CFU/mL), the production of acetic, butyric, lactic, and propionic acids, and alterations in the contents of phenolic compounds during 72 h of cultivation. FDBR and FDBSL had positive prebiotic activity scores on the tested probiotics (≥0.17) linked to selective stimulatory effects. FDBR and FDBSL increased the survival and maintenance of active physiological functions in the probiotic during exposure to SGIC. The contents of phenolic compounds and the antioxidant activity of FDBR and FDBSL increased after exposure to the stomach conditions, while the antioxidant activity decreased after exposure to intestine conditions. The stimulatory and protective effects of FDBR and FDBSL on probiotic strains could be associated with their dietary fiber and phenolic compound contents, which could be exploited in the formulation of functional foods or dietary supplements.

Developing Core/Shell Capsules Based on Hydroxypropyl Methylcellulose and Gelatin through Electrodynamic Atomization for Betalain Encapsulation

Betalains are bioactive compounds with remarkable functional and nutritional activities for health and food preservation and attractiveness. Nevertheless, they are highly sensitive to external factors, such as oxygen presence, light, and high temperatures. Therefore, the search for new structures, polymeric matrices, and efficient methods of encapsulation of these compounds is of great interest to increase their addition to food products. In this work, betalains were extracted from red beetroot. Betacyanin and betaxanthin contents were quantified. Subsequently, these compounds were successfully encapsulated into the core of coaxial electrosprayed capsules composed of hydroxypropyl methylcellulose (HPMC) and gelatin (G). The effect of incorporating the carbohydrate and the protein both in the core or shell structures was studied to elucidate the best composition for betalain protection. Morphological, optical, and structural properties were analyzed to understand the effect of the incorporation of the bioactive compounds in the morphology, color, and chemical interactions between components of resulting electrosprayed capsules. The results of the thermogravimetric and encapsulation efficiency analysis coincided that the incorporation of beetroot extract in G in the core and HPMC in the shell resulted in the structure with greater betalain protection. The effectiveness of the core/shell structure was confirmed for future food applications.

Valorization of discarded red beetroot through the recovery of bioactive compounds and the production of pectin by surfactant-assisted microwave extraction

Discarded red beetroot (DRB) is an organic waste generated in the food industry. This study is focused on the valorization of DRB through the recovery of bioactive compounds. The characterization of the DRB juice confirmed a higher content of antioxidants (DPPH 504 ± 24 μmol TE/L, FRAP 10920 ± 440 μmol TE/L, ABTS 22012 ± 592 μmol TE/L), phenolic compounds (1789 ± 56 mg GAE/L), flavonoids (471 ± 17 mg CE/L) and betalains (1426 ± 24 mg/L) than commercial juices. DRB pomace contains pectin that was recovered by microwave extraction aided by a surfactant (polyethylene glycol, PEG4000). Conditions (temperature, time and surfactant concentration) for the extraction of galacturonic acid (GalA) or pectooligosaccharides (POS) were optimized by a central composite experimental design. POS were extracted at high temperatures (160 °C, 5.3 min, 8.4 g PEG4000/L, yield of 271.2 g POS/kg dry pomace). In comparison, galacturonic acid extraction was favored at moderate conditions (137 °C, 5 min, 2.5 g PEG4000/L, yield of 120.1 g GalA/kg dry pomace). The characterization of the freeze-dried hydrolysates revealed that the solid obtained under moderate temperature conditions (137 °C) showed a higher GalA content (49.5%) and lower neutral sugars (11.4%), as GalA degrades at lower temperatures than pentoses. The recovered pectin can be considered high-methoxyl pectin, as the degree of esterification was higher than 50%. FTIR spectra of the freeze-dried hydrolysates showed functional groups consistent with pectin. MALDI-TOF-MS analysis revealed the presence of oligosaccharides of hexoses and pentoses with different structures and degrees of polymerization. Thus, DRB, a low-value vegetable waste, can be converted into high-value-added bioproducts in a biorefinery framework.

Natural pigments in fruit and vegetable juices: the content of anthocyanins, carotenoids and betalaines

The color of the juice is determined by the color of the corresponding fruit or vegetable from which the juice is made. The color of a fruit or vegetable, in turn, is determined by the presence of natural coloring pigments - secondary plant metabolites, which include mainly anthocyanins, carotenoids and betalains. These substances, in addition to bright colors, give the juices properties that largely provide a positive effect on health. The quantitative content of these pigments in juices (especially in commercially produced juices, the most commonly consumed by the population at present) is important for understanding of the contribution of that juices in real intake of these bioactive compounds with diet. The purpose of the work was to study the content of anthocyanins, carotenoids and betalaines in juices a nd nectars (cherry, pomegranate, red grapes, tomato, carrot, peach and vegetable juices containing red beetroot) widely represented on the Russian market. Material and methods. The content of natural coloring pigments was determined by HPLC: anthocyanins - according to GOST 32709-2014 "Juice products. Methods for the determination of anthocyanins», carotenoids - in accordance with R 4.1.1672-03 "Guidelines for methods of quality control and safety of biologically active food supplements", betalains by revised IFU method of analysis No 71 (rev. 2023) "Anthocyanins and Betalains by HPLC". The results of measurements in 66 samples selected from Russian retail chains were analyzed. Results. The highest content of anthocyanins (in terms of cyanidin-3-O-glucoside) was found in cherry nectars - an average of 11.4 mg/100 cm3, lower values were obtained for red grape juices (an average of 2.5 mg/100 cm3) and pomegranate juices (0.9 mg/100 cm3). In tomato juices, in addition to lycopene (7.0-14.1 mg/100 cm3), β-carotene was found in an amount of 0.3- 1.2 mg/100 cm3. In carrot juices, the content of β-carotene was at the level of 5.7-12.5 mg/100 cm3, in peach nectars - 0.14- 0.38 mg/100 cm3. The highest concentrations of betalains were found in directly pressed red beet juice at a level of 156.2 mg/100 cm3, with a predominance of betacyanins (99.4 mg/100 cm3) over betaxanthins (56.8 mg/100 cm3). The content of betacyanins decreased to 51.5 mg/100 cm3 in directly pressed lacto-fermented juice and to 2-3 mg/100 cm3 in multi-vegetable juices; betaxanthins were not detected in these samples. Conclusion. The study showed high levels of natural coloring substances - anthocyanins, carotenoids and in some extent betalains in juice products. A serving (200 cm3) of cherry nectar can provide up to 100% of an adequate daily intake of anthocyanins, a serving of red grape juice and a serving of pomegranate juice can provide up to 20% and up to 10%, respectively. The content of β-carotene in a serving of carrot juice is several times higher than the daily requirement for adults; a serving of peach nectar contains up to 10% of the daily requirement for β-carotene. Tomato juice is rich in lycopene, this carotenoid content in a serving is several times higher than the adequate daily intake, while the content of β-carotene is also at a high level - up to 50% of the daily requirement for this substance. Despite the fact that direct data on the adequate daily intake of betalains have not yet been established, relatively high concentrations of betalains, especially in directly pressed red beet juices, determine their significant potential in increasing the nutritive value of the diet through beet-based juices intake.

Effects of pasteurization on the physicochemical, sensory properties and microbiological quality of beetroot (Beta vulgaris L.) wine during storage

Introduction: In the beverage sector, pasteurization is combined with another means of preservation such as concentration, acidification to extend product shelf-life by inactivating all non-spore-forming pathogenic bacteria and the majority of vegetative spoilage microorganisms, as well as inhibiting or stopping microbial and enzyme activity. The main objective of this study was to focus on the effect of pasteurization and storage on the physical, antioxidant, and microbiological properties of red beetroot (beta vulgaris l.) wine. Method: After fermentation in 10 days, the red beetroot wine was either pasteurized at 700C in 10 minutes or unpasteurized before storing at 40C in different time (1 month, 2 months). Physicochemical properties and microbiological quality of beetroot wine were analyzed to study effect of pasteurization and storage on those properties of beetroot wine. Results: Physical properties like pH, total dissolved solids content were significantly affected by pasteurization (higher pH and higher TTS in pasteurized samples than in unpasteurized samples) but they were not affected by storage time in this project. After fermentation, the TPC of red beetroot wine was lost but it kept unchanged after pasteurization. Vitamin C of the wine sample was lost after pasteurization only when storage. Pasteurization and 2 month-storage caused significant reduction on antioxidant capacity of red beetroot wine. Sensory quality of beetroot wine was not affected by pasteurization but it was in the case of storage. Microorganism quality of wine was acceptable for consumption. Pasteurization process is effective in increasing shelf life of red beetroot wine but does not significantly affect its nutritional and sensory values.

Equilibrium isotherms of red beetroots

The equilibrium moisture content of red beetroot has been studied and the corresponding sorption- desorption curves have been obtained at temperature 20°C. The strain measurement method has been used to establish the sorption curves. Analytical dependence describing the sorption and desorption curves have also been derived. Values of equilibrium moisture contents for temperatures higher than 20°C have been obtained by the Pass and Slepchenko’s method. The results are presented in graphical and table form.

Red beetroot juice fermented by water kefir grains: physicochemical, antioxidant profile and anticancer activity

Red beetroot juice fermented by water kefir grains: physicochemical, antioxidant profile and anticancer activity

RESEARCH OF THE KINETICS OF THE DRYING PROCESS OF COMBINED PLANT MATERIALS

The general trend of energy consumption, which leads to an increase in the amount of energy consumed in the world, has shown that its cost is constantly increasing, and the shortage of energy carriers is increasing. So, the problem of creating and large-scale implementation of modern energy-efficient heat-technologies, which ensure the reduction of energy consumption and the maximum preservation of the high quality of the dehydrated product, is relevant today.
 In order to solve the above-mentioned problem, this work has developed an innovative pre-treatment of combined plant materials. A study of pH results for different ratios of red beetroot with rhubarb/tomato is presented. We managed to obtain the most optimal content of components in the red beetroot:rhubarb mixture as 2:1, with a pH value of 3.75, and betanin in the studied material after drying remains at the level of 96.5% for red beetroot:tomato - 3:1, in which pH is 3.9, and betanin is 94.7%. Also, with the preservation of earnings and increasing the functionality of the phytoestrogen properties of plant raw materials, the conditions for the stabilization of plant ingredients have been developed. Mixtures of plant materials with different ratios of initial components of plant origin were created and optimal drying modes were developed.
 The kinetics of the drying process of combined plant materials with their preliminary preparation was experimentally investigated.
 On the basis of the obtained data on the change in the nature of the Rebinder number depending on the humidity, the combined plant material and the temperature of the heat carrier, staged drying regimes were developed.
 The theoretical processing of the obtained experimental data on the red beetroot:tomato mixture was performed according to the method of V.A. Danilov. The generalized drying kinetics curves of the red beetroot:tomato mixture coincide with the fast drying regimes.
 The duration of the drying process of the soybean:spinach mixture on the experimental convective stand was calculated according to the method of V.V. Krasnikov. The generalized curve of the drying kinetics of the soybean:spinach mixture made it possible to apply the relative drying coefficients. And it became possible to calculate the total drying time of the soybean:spinach mixture. The deviation of the calculated value from the experimental duration of drying does not exceed 5%.

Plant biomass as a source of low-temperature yeasts

More than 40 yeast strains were isolated from various types of plant biomass and then evaluated for potential applications in biotechnological processes conducted at low temperature. Adaptation to low temperature was tested by passaging the isolates at decreasing temperatures, from 30 to 15 °C. Only the strains that were able to adapt to the final temperature and reached the stationary growth phase relatively quickly were submitted to further experimentation. These included eight environmental yeast isolates from four types of materials of plant origin: wheat, rye, and cucumber, containing glucose, fructose, sucrose, and starch; yeast-fermentable sugars; red beetroot, containing large amounts of glucose and fructose; and fruits (grapes and apples) containing glucose, fructose, and sucrose. The strains were identified and then subjected to a series of experiments to assess their suitability for use in low-temperature biotechnological industrial processes incorporating microbial biomass. The growth dynamics and assimilation profiles of the yeast strains were investigated, as well as their ability to produce volatile compounds.

Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland

Fermentation of two red beet cultivars (Wodan and Alto) with single-strain starter cultures consisting of selected strains of lactic acid bacteria (LAB) of plant origin (Weissella cibaria KKP2058, Levilactobacillus brevis ZF165) and a multi-strain culture (containing W. cibaria KKP2058, L. brevis ZF165, Lactiplantibacillus plantarum KKP1822, Limosilactobacillus fermentum KKP1820, and Leuconostoc mesenteroides JEIIF) was performed to evaluate their impact on betalains, free amino acids, formation of biogenic amines, and antioxidative properties of the juice formed. Next-generation sequencing data analysis used to identify the microbial community revealed that the starter cultures promoted the dominance of the genus Lactobacillus, and decreased the proportion of spoilage bacteria compared to spontaneously fermented juices. Generally, the fermentation process significantly influenced the amount of the analyzed compounds, leading in most cases to their reduction. The observed changes in the studied parameters depended on the starter culture used, indicating different metabolic activities of the LAB strains towards bioactive compounds. The use of multi-strain starter cultures allowed to largely prevent the reduction of betacyanins and histamine formation.

Effect of two-week red beetroot juice consumption on modulation of gut microbiota in healthy human volunteers – A pilot study

With very little research exploring intestinal effects of red beetroot consumption, the present pilot study investigated gut microbial changes following red beetroot consumption, via a 14-day intervention trial in healthy adults. Compared to baseline, the study demonstrates transient changes in abundance of some taxa e.g., Romboutsia and Christensenella, after different days of intervention (p < 0.05). Enrichment of Akkermansia muciniphila and decrease of Bacteroides fragilis (p < 0.05) were observed after 3 days of juice consumption, followed by restoration in abundance after 14 days. With native betacyanins and catabolites detected in stool after juice consumption, betacyanins were found to correlate positively with Bifidobacterium and Coprococcus, and inversely with Ruminococcus (p < 0.1), potentiating a significant rise in (iso)butyric acid content (172.7 ± 30.9 µmol/g stool). Study findings indicate the potential of red beetroot to influence gut microbial populations and catabolites associated with these changes, emphasizing the potential benefit of red beetroot on intestinal as well as systemic health.

Impact of the Anodic and Cathodic Electro-Activation Treatment on the Physico-Chemical and Antioxidant Capacity of Red Beetroot Juice

The aim of the present work was to study the feasibility of using electro-activation as a nonthermal treatment to produce stable beetroot juice. Specifically, red beetroot juice was electro-activated under two different reactor configurations by using three electric current intensities (100, 200, and 300 mA) during 120 min. Different parameters of the juice were measured such as the pH, redox potential, juice titratable acidity, Brix degree and total dry matter, color, betalain and polyphenolic contents, and antioxidant capacity of the electro-activated juice. By using the reactor Configuration A in which the targeted juice was electro-activated in the anodic compartment of the used reactor, acidic juice with pH 4 and 5 as well as a redox potential close to +300 mV was obtained. The Brix degree, color, dry matter, and phenolic content were not significantly influenced by this electro-activation. However, the treatment permitted increasing the antioxidant capacity of the juice as measured by the DPPH and ABTS assays. By using the reactor Configuration B in which the targeted beet juice was electro-activated in the cathodic compartment of the used compartment, a juice with an alkaline pH of approximately pH 9 and a reducing redox potential of -697 mV was obtained. With this reactor configuration, the Brix degree and total dry matter were not affected, but the color and total polyphenolic content changed. The betalains and polyphenolic compounds were degraded under the alkaline conditions of this electro-activation treatment, which had a negative consequence on the juice quality by decreasing its antioxidant capacity. In conclusion, this study demonstrated that anodic electro-activation of a beet juice can be technologically feasible since this treatment permitted producing stable juice as well as maintaining the main physico-chemical properties of the juice, enhancing its antioxidant capacity, and keeping the juice color at high level.

Red Beetroot and Banana Peels as Value-Added Ingredients: Assessment of Biological Activity and Preparation of Functional Edible Films.

In the present study, water extracts from banana and red beetroot peels were evaluated as a potential source of biologically active compounds for the formulation of edible films. Using spectrophotometric and HPLC-DAD methodologies, banana peel extract was found to be a valuable source of dopamine (156.08 mg L-1), while red beetroot peel extract was abundant in red-violet pigments betacyanins (90.1 mg betanin L-1). The biological activity of the extracts was studied by determining their effects on macromolecular models, including DNA (plasmid phiX RF1 DNA), protein (bovine serum albumin), and lipid (linoleic acid) models, as well as on continuous human cell lines of colon cancer Caco-2 and hepatocellular liver cancer Hep G2 at concentrations of 0.2 and 1 mg mL-1. Results showed that the extracts had no adverse effects and both were further used for the formulation of edible films using alginate in combination with three types of plant proteins-rice, peanut, and pumpkin. In general, edible films based on banana peel extract were characterized by better bioactive properties compared with the films based on red beetroot peel extract. The addition of peanut proteins into the formulations resulted in the most desirable bioactive profile of the formulated edible films, including total phenolic content and antioxidant capacity. Aside from the control sample prepared only with the alginate, the highest dopamine content was determined in the film with incorporated pumpkin proteins (10.72 mg g-1 dw), while the sample prepared with peanut proteins was richest in betacyanins (175.58 mg betanin g-1 dw).

Evaluation of Proximate Composition, Mineral Elements and Bioactive Compounds in Skin and Flesh of Beetroot Grown in Lithuania

In the world, red beetroot is regarded as one of the most important vegetables due to its valuable nutritional features; however, the industrial processing of beetroot produces large amounts of waste, such as skin, which could be a relevant source of bioactive compounds, minerals, fiber, and so on. In this study, the variations in the proximate composition, mineral element amounts, and some antioxidants in the skin and flesh of beetroot genotypes grown in Lithuania were appraised. Proximate compositions (total soluble solids, dry matter, fiber, protein, ash, and total sugars), amounts of some minerals (N, P, Ca, Mg, K, Fe, Zn, Cu, B, and Mn), total phenolics, and total anthocyanins and betalains were determined. The results revealed that proximate composition, minerals, total phenolics, and total anthocyanins and betalains depends on the root part and genotype of the beetroot. All investigated beetroot skin samples have significantly greater amounts of protein, dry matter ash, fiber, total sugars, minerals (except K), total phenolics, and total anthocyanins and betalains than the flesh. ‘Alto F1’ skins had the highest amounts of protein, fiber, ash, Na, Mg, and Zn. ‘Kosak’ skins contained the greatest amounts of dry matter, total sugars, K, P, Ca, Fe, Mn, and total anthocyanins and betalains. It can be concluded that the tested beetroot skins (especially ‘Alto F1’ and ‘Kosak’), due to their valuable nutritional compositions, can be used as a source of natural supplements that can enrich the quality of various food products or be used for the manufacture of functional food.

Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features.

The European culinary culture relies on a wide range of fermented products of plant origin, produced mostly through spontaneous fermentation. Unfortunately, this kind of fermentations is difficult to standardize. Therefore, the use of commercial starter cultures is becoming common to achieve more stable, reproducible, and predictable results. Among plant-based fermentation processes, that of the red beet (Beta vulgaris L. var. conditiva) is scarcely described in the scientific literature. In this work, we compared different types of fermentation methods of beetroot and evaluated the processes’ micro-biological, physico-chemical, structural, and volatilome features. A multi-variate analysis was used to match the production of specific VOCs to each starter and to define the correlations between the process variables and volatilome. Overall, the results showed a successful lactic acid fermentation. The analysis of the volatilome clearly discriminated the metabolic profiles of the different fermentations. Among them, the sample fermented with the mixture was the one with the most complex and diversified volatilome. Furthermore, samples did not appear softened after fermentation. Although this work had its weaknesses, such as the limited number of samples and variety, it may pave the way for the standardization of artisanal fermentation procedures of red beetroot in order to improve the quality and safety of the derived food products.

FORMULASI DAN EVALUASI KARAKTERISTIK SERUM ANTIOKSIDAN EKSTRAK ETANOL UMBI BIT MERAH (Beta vulgaris L.)

Red Beetroot Tubers have the benefit of providing a natural colour in the manufacture of food products. In the red beetroot fruit, there is the pigment betacyanin which is a derivative of betalain. Betasianin is a red or violet pigment which is a group of polar flavonoids because it binds to nitrogen pigment sugars and is a substitute for anthocyanins. The purpose of this study was to determine which red beet tuber ethanol extract face serum formula (Beta vulgaris L.) was the best, based on the results of the physical evaluation (organoleptic, pH, dispersion, viscosity, homogeneity), proving the presence of antioxidant content based on qualitative testing using KLT and specific spotting (DPPH 0.4%) in each formulation. The result of this study is that the content of secondary metabolites of red beetroot tuber extract (Beta vulgaris L.) positively contains flavonoid compounds, alkaloids, quinones, saponins, and flavonoids, based on the results of the physical evaluation (organoleptic liquid textured and brownish-yellow in colour, pH (5.00), dispersion power (5.5), viscosity (1997), homogeneity test with homogeneous results and based on qualitative antioxidant activity tests using Thin Layer Chromatography and spotting appearance specific (DPPH 0.4%) is F2 because it has a more pronounced yellow spot colour against the background of a purple colour plate, this means that the red beet tuber face serum preparation contains a class of antioxidant compounds. So it can be concluded that the best formula is formula 2 because it has good dosage characteristics and is suspected to contain antioxidant compounds based on qualitative analysis

Anti-myocardial Infarctus, Efficient Antipoison and Anti-prostate Mighty Spicy Miscellany

Background: Cardiovascular diseases, cancers and diabetes that are the main cause of mortality in the world have as principal origine the lack of food (life) hygiene and environmental pollution at which it should be added the synthesis chemical products and the poisons playing a prominent and active role in this human drama. In this paper it is shown that with spicy blend rationally performed on the basis of their natural properties, prostate and myocardial infarction can be healed. Also this mixture can treat some poisons when detected before.&#x0D; Aim and Objective: The laboratory of physical organic chemistry, food and physical cardiochemistry, Lacopa-CCP in acronym, has just developed a powerful blend of spices based on Turmeric called PdeluxeKK (Paulin Deluxe KUNYIMA KUNYIMA), conceived at the beginning to treat a myocardial infarction caused by poisoning clinically established and after become unexpectedly efficient in the treatment of a prostate and other poisons.&#x0D; Methodology: This mixture contains in order turmeric in large quantity, ginger, black pepper, garlic and red onion, original pure honey and the variant of PdeluxeKK incorporates at the end before the honey the red beetroot to make this mixture more reliable against cyanide poisons through its betacyanin and to prevent eventual anemic problems during the treatment. The order of the mixture is of great importance because it has been observed that its effectiveness changes not only with the proportions of the components involved but also according to the order of addition of the components which constitute this mixture. The mixture pastry should be kept between - 5°C and 0°C.&#x0D; Results: Prostate and myocardial infarction clinically established have been satisfactorily treated by PdeluxeKK. Also many poisons detected in human body are successfully treated by PdeluxeKK.&#x0D; Conclusion: This mighty spicy miscellany successfully treats prostate, myocardial infarction and certain poisons.