Antioxidant Activities of Betalains Extracts Add to Doughnut During Storage and the Role of Red Beet Ingestion on Anemia in Rats

The present study was carried out to evaluate the concentration of betalain,in red beet root by adding betalain extract to doughnut as a source of natural colorants, food additives, natural antioxidants and study the role of red beet ingestion on anemia in rats. Chemical composition, some mineral, total phenol, flavonoid contents and total betalains of red beet was determined. Also chemical composition of doughnut made from wheat flour with betalain extract fresh and after storage for 4 weeks was determined.
Evaluation of antioxidant activity on lipids extracted from doughnut as measured by using  acids and peroxide values at zero time and after storage 4 week . Microbial count of doughnut during storage 4 weeks was determined. On the other hand study the role of red beet ingestion on anemia in rats. This study was conducted on twenty albino male rats classified into four groups (n=5). The first group kept as normal group (control -ve), other three groups administered a single dose of phenyl hydrazine injection 40 mg/kg/day for two days, then rats classified into three groups one as a control positive (+ve) (untreated) and two groups treated with red beet juice at ratio 2 and 5ml respectively by stomaic tube daily. The study assigned for four weeks.
                The results showed that red beet has high levels of P, K, Mg and Ca values were 87.8, 681.3, 57.9 and 44.7 mg/100 g. In addition, it contains Fe (2.12) and Se (1.66) mg/100 g on dry weight. The results recorded that total phenol was (879.3) and flavonoid was (223.4) mg/100g on dry weight. It contained betalain  352.8mg/100g on wet weight. the results reveled that peroxide value was decreased in doughnut treated with betalain extracts 5ml and 2ml. The results showed significant increase in hemoglobin noticed in rats groups treated with red beet  2 and 5ml which reached 10.9 and 11.7g/dl respectively. Also significant increase in RBCs was noticed of rats groups treated with red beet root 2 and 5ml. The results showed significant decrease in serum triglyceride, total cholesterol and LDL-c, VLDL-c levels and a significant increase in  HDL-c level was observed in rats treated with red beet compared with positive control.