article · Antioxidants
Agricultural waste can yield valuable natural additives to replace synthetic antioxidants. Dried red beetroot peel extract was evaluated for its phytochemical profile, including phenolic compounds, flavonoids, and betalains, as well as its radical-scavenging properties. The extract exhibited substantial antioxidant activity, with an IC50 detected at 80 milligrams per 100 millilitres. When tested as an aqueous preservative on Nile tilapia fillets stored at 5 degrees Celsius for 10 days, the extract demonstrated strong protective properties. Fillets treated with 100 milligrams per 100 millilitres proved superior to both an untreated control and the synthetic antioxidant butylated hydroxytoluene in limiting increases in thiobarbituric acid, a key marker of lipid oxidation. These outcomes confirm that beetroot peel extracts can serve as effective natural preservation agents to maintain the quality of chilled fish.
Synthetic preservatives such as butylated hydroxytoluene are facing growing scrutiny from consumers seeking cleaner food ingredients. Upcycling agricultural by-products like beetroot peel provides an environmentally sound source of functional antioxidants. Demonstrating that this extract preserves perishable seafood such as tilapia fillets offers a practical pathway to extending shelf life safely without relying on synthetic chemicals.
This work points towards natural food preservation additives for seafood processors seeking clean-label alternatives to synthetic antioxidants. The findings represent applied, laboratory-tested research on chilled fish fillets over a ten-day period. Moving towards commercial use would require scaling up the aqueous extraction process from agro-industrial waste and evaluating the formulation across broader supply chain conditions.
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Phytochemicals derived from agro-industrial waste materials could be employed as functional food additives and natural antioxidants to replace their synthetic counterparts, which are increasingly being rejected. The current study aims to assess total phenolic compound (TPC), flavonoids, betalain contents, and antiradical scavenging using DPPH and IC50% of dried red beetroot peel (DRBP) extract at different concentrations of 50, 80, 100, 150, and 200 mg/100 mL t. In addition, a characterization of phenols and flavonoids was conducted using HPLC. The second part of this study aims to utilize aqueous DRBP extract in preserving Nile <i>Talipia</i> fish fillet at two concentrations of 80 and 100 mg/100 mL water, compared with 200 ppm of BHT (butylated hydroxytoluene) and control at 5 °C for 10 days. The DRBP aqueous extract was found to have a high concentration of TPC (832 mg/100 g), flavonoids (234 mg/100 g) and betalains (535 mg/100 g) compounds, resulting in a potential antioxidant activity. The IC50% for the extract was detected at 80 mg/100 mL extract. DRBP aqueous extract showed an excellent preservative effect on the fish fillet. Fish fillet samples treated with DRBP extract at a concentration of 100 mg/100 mL were superior in reducing TBA (thiobarbituric acid) increase compared with other treatments at the end of cold storage. Overall, the study showed that red beetroot extracts can act as a natural preservative agent due to their significant antioxidant activity, providing healthy and safe food to consumers.
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DOI: 10.3390/antiox11050906
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