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Int. J. Mol. Sci. 2016, 17(6), 858; doi:10.3390/ijms17060858

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

1
Department of Food Engineering, Faculty of Chemical & Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
2
Department of Food Engineering, Faculty of Engineering & Architecture, Okan University, 34959 Akfirat-Tuzla, Istanbul, Turkey
These authors contributed equally to this work.
*
Author to whom correspondence should be addressed.
Academic Editor: Marcello Iriti
Received: 23 March 2016 / Revised: 3 May 2016 / Accepted: 23 May 2016 / Published: 1 June 2016
(This article belongs to the Special Issue Macro- and Micro-nutrient Antioxidants)
View Full-Text   |   Download PDF [921 KB, uploaded 1 June 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. View Full-Text
Keywords: red beetroot; Beta vulgaris L.; home-processing; antioxidant; betalain; in vitro digestion; bioaccessibility red beetroot; Beta vulgaris L.; home-processing; antioxidant; betalain; in vitro digestion; bioaccessibility
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Guldiken, B.; Toydemir, G.; Nur Memis, K.; Okur, S.; Boyacioglu, D.; Capanoglu, E. Home-Processed Red Beetroot (Beta vulgaris L.) Products: Changes in Antioxidant Properties and Bioaccessibility. Int. J. Mol. Sci. 2016, 17, 858.

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