Home-processed red beetroot (Beta vulgaris L.) products: Changes in antioxidant properties and bioaccessibility

Burcu Guldiken, Gamze Toydemir, Kubra Nur Memis, Sena Okur, Dilek Boyacioglu, Esra Capanoglu*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

94 Citations (Scopus)

Abstract

In this study, the effects of home-processing on the antioxidant properties and in vitro bioaccessibility of red beetroot bioactives were investigated. For this purpose, fresh red beetroot and six different home-processed red beetroot products—including boiled, oven-dried, pickled, pureed, juice-processed, and jam-processed—were analyzed and compared for their total phenolic (TP) and total flavonoid (TF) contents, total antioxidant capacities (TAC), and individual anthocyanin contents. In addition, bioaccessibility of red beetroot antioxidants was determined using an in vitro simulated gastrointestinal digestion method. Dried, pureed, and fresh red beetroot samples had the highest TP, TF, and TAC values, which were 347 ± 23 mg gallic acid equivalent (GAE)/100 g, 289 ± 53 mg rutin equivalent (RE)/100 g, 3889 ± 982 mg trolox equivalent antioxidant capacity (TEAC)/100 g, respectively. The in vitro digestion method revealed the highest recovery for TP (16%) and TAC (1.3%) in jam. This study provides comparative data to evaluate the effects of various home-processing techniques on antioxidant potential of red beetroot products.

Original languageEnglish
Article number858
JournalInternational Journal of Molecular Sciences
Volume17
Issue number6
DOIs
Publication statusPublished - 1 Jun 2016

Bibliographical note

Publisher Copyright:
© 2016 by the authors; licensee MDPI, Basel, Switzerland.

Funding

FundersFunder number
Seventh Framework Programme245121

    Keywords

    • Antioxidant
    • Beta vulgaris L
    • Betalain
    • Bioaccessibility
    • Home-processing
    • In vitro digestion
    • Red beetroot

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