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Home-Processed Red Beetroot (Beta vulgaris L.) Products: Changes in Antioxidant Properties and Bioaccessibility.
- Source :
-
International journal of molecular sciences [Int J Mol Sci] 2016 Jun 01; Vol. 17 (6). Date of Electronic Publication: 2016 Jun 01. - Publication Year :
- 2016
-
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.
- Subjects :
- Antioxidants chemistry
Biological Products chemistry
Flavonoids chemistry
Flavonoids pharmacology
Phenols chemistry
Phenols pharmacology
Plant Extracts chemistry
Antioxidants pharmacology
Beta vulgaris chemistry
Biological Products pharmacology
Plant Extracts pharmacology
Plant Roots chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 1422-0067
- Volume :
- 17
- Issue :
- 6
- Database :
- MEDLINE
- Journal :
- International journal of molecular sciences
- Publication Type :
- Academic Journal
- Accession number :
- 27258265
- Full Text :
- https://doi.org/10.3390/ijms17060858