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Int J Mol Sci. 2016 Jun 1;17(6). pii: E858. doi: 10.3390/ijms17060858.

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

Author information

1
Department of Food Engineering, Faculty of Chemical & Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey. guldikenb@itu.edu.tr.
2
Department of Food Engineering, Faculty of Engineering & Architecture, Okan University, 34959 Akfirat-Tuzla, Istanbul, Turkey. gamze.toydemir@okan.edu.tr.
3
Department of Food Engineering, Faculty of Chemical & Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey. memis@itu.edu.tr.
4
Department of Food Engineering, Faculty of Chemical & Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey. okursen@itu.edu.tr.
5
Department of Food Engineering, Faculty of Chemical & Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey. boyaci@itu.edu.tr.
6
Department of Food Engineering, Faculty of Chemical & Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey. capanogl@itu.edu.tr.

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

PMID:
27258265
PMCID:
PMC4926392
DOI:
10.3390/ijms17060858
[Indexed for MEDLINE]
Free PMC Article

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