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. 2016 Jun 1;17(6):858.
doi: 10.3390/ijms17060858.

Home-Processed Red Beetroot (Beta vulgaris L.) Products: Changes in Antioxidant Properties and Bioaccessibility

Burcu Guldiken  1 , Gamze Toydemir  2 , Kubra Nur Memis  3 , Sena Okur  4 , Dilek Boyacioglu  5 , Esra Capanoglu  6
Affiliations

Home-Processed Red Beetroot (Beta vulgaris L.) Products: Changes in Antioxidant Properties and Bioaccessibility

Burcu Guldiken et al. Int J Mol Sci. .

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.

Keywords: Beta vulgaris L.; antioxidant; betalain; bioaccessibility; home-processing; in vitro digestion; red beetroot.

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Figures

Figure 1
Figure 1
Home-processing methods of boiled, oven-dried, pickled, pureed, juice-processed, and jam-processed red beetroot samples, that samples moisture content (MC) is presented.
Figure 2
Figure 2
The representative HPLC chromatogram obtained for fresh red beetroot sample at 520 nm. Peaks: A = betanin; B = isobetanin.
Figure 3
Figure 3
Percentage of change in betanin and isobetanin contents of processed red beetroot samples in reference to fresh samples. Results of fresh samples were taken 100% *. * Graph represent average values ± standard deviation of three independent extractions from each sample. Different letters represent statistically significant differences (p < 0.05).
Figure 4
Figure 4
Illustration of the flow chart for the in vitro gastrointestinal digestion procedure.
See this image and copyright information in PMC

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