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Articles by Asmaa Abdella
Total Records ( 1 ) for Asmaa Abdella
  Shokry M. Shafik , Mahmoud A. Al-Saman , Asmaa Abdella and Hoda Mahrous
  Background and Objective: Beetroot is a vegetable and its juice was used in folk medicine to treat constipation, dandruff, gut and joint pain. It also has been used as antihypertensive, hypoglycaemic and showed antioxidant activity. This study aimed to investigate the effect of fermentation of red beetroot on the total phenolic content, antioxidant activity and DNA damage protection. Materials and Methods: The red beetroot (Beta vulgaris) root extract was fermented using different strains of lactic acid bacteria (Lactobacillus plantarum P108 and Lactobacillus acidophilus P110). DPPH, (ABTS) cation and superoxide anion assays were used in assessing the antioxidative potential of fermented beetroot. Total phenolics content of fermented B. vulgaris was estimated using Folin Ciocalteu reagent. Protection against DNA damage induced by the bleomycin iron complex was also studied. Results: The results showed that, both methanolic and aqueous extracts of the fermented B. vulgaris root had significantly higher (p<0.05) total phenolic content compared to the unfermented extract. Both methanolic and aqueous extracts of the fermented B. vulgaris root had significantly higher (p<0.05) (DPPH, ABTS+ and superoxide anion) radical scavenging activity compared to the unfermented extract. Also, the fermented extract exhibited greater protection against oxidative DNA damage induced by bleomycin than the unfermented extract. Conclusion: The present study concluded that fermented B. vulgaris root might be used as a functional food and in pharmaceutical industries.
 
 
 
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