Assessment of lipid preservation by carotenoids extracted from Daucus carota (L.) and Beta vulgaris (L.) roots

Abstract

Fruits and vegetables are good sources of phytochemicals such as carotenoids capable of preventing diseases and maintaining well-being. This study aims to investigate the antioxidant activity of carotenoids obtained from Daucus carota L. (D. carota) and Beta vulgaris L. (B. vulgaris) roots and to determine their impact on the fat preservation. Carotenoids were extracted using a mixture of an equal volume of methanol, ethyl acetate, and petroleum ether. The antioxidant activity of the roots extracts was determined using DPPH scavenging and β-carotene bleaching methods. The oxidative stability of the butter added to the roots extracts was assessed using the Schall test. Results have shown that carotenoid contents of D. carota and B. vulgaris extracts were about 2.47±0.24 and 1.44±0.09 mg β-carotene equivalent per g of roots extract, respectively. DPPH-scavenging activity revealed IC50 values of 0.58 and 0.89 mg /mL, and a percentage of β-carotene bleaching inhibition of 51.25±4.26% and 56.84% in the presence of 1mg/mL of B. vulgaris and D. carota extract, respectively. The oxidation of the butter fats was significantly reduced (P<0.05) in the presence of the two carotenoid extracts compared to the control. The present study clearly showed the protective effect of D. carota and B. vulgaris against oxidative reactions in general and lipid peroxidation in particular. In addition to its use as a natural colorant, the carotenoids roots extract of these two plants could be used as a potential food preservative.