TY - JOUR
T1 - Home-processed red beetroot (Beta vulgaris L.) products
T2 - Changes in antioxidant properties and bioaccessibility
AU - Guldiken, Burcu
AU - Toydemir, Gamze
AU - Nur Memis, Kubra
AU - Okur, Sena
AU - Boyacioglu, Dilek
AU - Capanoglu, Esra
N1 - Publisher Copyright:
© 2016 by the authors; licensee MDPI, Basel, Switzerland.
PY - 2016/6/1
Y1 - 2016/6/1
N2 - 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.
AB - 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.
KW - Antioxidant
KW - Beta vulgaris L
KW - Betalain
KW - Bioaccessibility
KW - Home-processing
KW - In vitro digestion
KW - Red beetroot
UR - http://www.scopus.com/inward/record.url?scp=84971520464&partnerID=8YFLogxK
U2 - 10.3390/ijms17060858
DO - 10.3390/ijms17060858
M3 - Article
C2 - 27258265
AN - SCOPUS:84971520464
SN - 1661-6596
VL - 17
JO - International Journal of Molecular Sciences
JF - International Journal of Molecular Sciences
IS - 6
M1 - 858
ER -