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.
Highlights
Nowadays, a new diet-health paradigm highlighted the positive aspects of diet, which has led to the nutritional studies examining foods for their protective and disease preventing potential [1]
While the highest moisture contents were measured for red beetroot juice (93%) and pickled red beetroot (92%) samples; red beetroot jam had the lowest moisture content value (17%)
The results obtained for total phenolic (TP) contents of fresh and six different home-processed red beetroot products indicated the highest value in dried sample which was measured as 347 ̆ 24 mg gallic acid equivalent (GAE)/100 g sample on wet basis (Table 1)
Summary
A new diet-health paradigm highlighted the positive aspects of diet, which has led to the nutritional studies examining foods for their protective and disease preventing potential [1]. People tend to consume fruit- and vegetable-based products with high levels of bioactive phytonutrients. Within this context, red beetroot (Beta vulgaris L.) is preferred as a rich source of betacyanin, having the group of reddish to violet betalain pigments which are majorly composed of betanins and isobetanins [4,5]. It was reported that beetroot juice may help to lower blood pressure and protect liver damage when included in the diet [9,10]. Consumption of beetroot-added bread had a positive effect on lowering blood pressure [11]
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