Red Beetroot Juice Phytochemicals Bioaccessibility: an In Vitro Approach
Beetroot, the cultivated form of Beta vulgaris subsp. vulgaris, is known for its various beneficial properties but more critical data about its bioactive compounds digestion is needed. In the present research, the bioaccessibility of phytochemicals in freshly prepared red beetroot juice was studied....
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2020-02-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.journalssystem.com/pjfns/Red-beetroot-juice-phytochemicals-bioaccessibility-an-in-vitro-approach,116590,0,2.html |
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| author | Ivelina Deseva Magdalena Stoyanova Nadezhda Petkova Dasha Mihaylova |
| author_facet | Ivelina Deseva Magdalena Stoyanova Nadezhda Petkova Dasha Mihaylova |
| author_sort | Ivelina Deseva |
| collection | DOAJ |
| description | Beetroot, the cultivated form of Beta vulgaris subsp. vulgaris, is known for its various beneficial properties but more critical data about its bioactive compounds digestion is needed. In the present research, the bioaccessibility of phytochemicals in freshly prepared red beetroot juice was studied. Changes in total phenolics content, total flavonoids content, contents of betacyanins and betaxanthins, phenolic acids profile as well as the antioxidant activity were monitored before and after simulated gastrointestinal digestion. Several parameters that provide interrelated information about food quality were additionally evaluated, including oxalic acid and individual sugars content, total titratable acidity, and acetylcholinesterase inhibitory activity. Significant loss of contents of total phenolics and flavonoids measured after digestion resulted in the recovery of 27.07 and 36.4%, respectively. The same negative tendency was observed for betalains bioaccessibility. While nearly 27% of betaxanthins were present after the simulated digestion, almost all betacyanins (96.07%) have been lost. The HPLC analysis of phenolic acids of beetroot juice revealed the presence of chlorogenic, caffeic, p -coumaric, and sinapic acids. After digestion, a 2.5-fold higher concentration of chlorogenic acid was found, however caffeic and p-coumaric acids were no longer detected. The results concerning the antioxidant activity of digested juice were inexplicit. According to the DPPH assay, there was a complete recovery of antioxidant activity, while no activity was detected employing the ABTS assay. Following the cupric ion reducing antioxidant capacity (CUPRAC) and ferric-reducing antioxidant power (FRAP), approximately half of the initial activity was retained. Despite the losses, red beetroot remains a valuable source of biologically active substances. Better understanding of their transformation during digestion is further needed. |
| format | Article |
| id | doaj-art-97dd2ab7738e4b14859fedc077d7d0ce |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2020-02-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-97dd2ab7738e4b14859fedc077d7d0ce2025-02-02T03:43:03ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072020-02-01701455310.31883/pjfns/116590116590Red Beetroot Juice Phytochemicals Bioaccessibility: an In Vitro ApproachIvelina Deseva0Magdalena Stoyanova1Nadezhda Petkova2Dasha Mihaylova3Department of Analytical Chemistry and Physical Chemistry, University of Food Technologies, 26 Maritza Blvd., Plovdiv, BulgariaDepartment of Analytical Chemistry and Physical Chemistry, University of Food Technologies, 26 Maritza Blvd., Plovdiv, BulgariaDepartment of Organic Chemistry and Inorganic Chemistry, University of Food Technologies, 26 Maritza Blvd., Plovdiv, BulgariaDepartment of Biotechnology, University of Food Technologies, 26 Maritza Blvd., Plovdiv, BulgariaBeetroot, the cultivated form of Beta vulgaris subsp. vulgaris, is known for its various beneficial properties but more critical data about its bioactive compounds digestion is needed. In the present research, the bioaccessibility of phytochemicals in freshly prepared red beetroot juice was studied. Changes in total phenolics content, total flavonoids content, contents of betacyanins and betaxanthins, phenolic acids profile as well as the antioxidant activity were monitored before and after simulated gastrointestinal digestion. Several parameters that provide interrelated information about food quality were additionally evaluated, including oxalic acid and individual sugars content, total titratable acidity, and acetylcholinesterase inhibitory activity. Significant loss of contents of total phenolics and flavonoids measured after digestion resulted in the recovery of 27.07 and 36.4%, respectively. The same negative tendency was observed for betalains bioaccessibility. While nearly 27% of betaxanthins were present after the simulated digestion, almost all betacyanins (96.07%) have been lost. The HPLC analysis of phenolic acids of beetroot juice revealed the presence of chlorogenic, caffeic, p -coumaric, and sinapic acids. After digestion, a 2.5-fold higher concentration of chlorogenic acid was found, however caffeic and p-coumaric acids were no longer detected. The results concerning the antioxidant activity of digested juice were inexplicit. According to the DPPH assay, there was a complete recovery of antioxidant activity, while no activity was detected employing the ABTS assay. Following the cupric ion reducing antioxidant capacity (CUPRAC) and ferric-reducing antioxidant power (FRAP), approximately half of the initial activity was retained. Despite the losses, red beetroot remains a valuable source of biologically active substances. Better understanding of their transformation during digestion is further needed.http://www.journalssystem.com/pjfns/Red-beetroot-juice-phytochemicals-bioaccessibility-an-in-vitro-approach,116590,0,2.htmlred beetroot juiceantioxidant activitybioaccessibilityin vitro digestionphytonutrientshplc |
| spellingShingle | Ivelina Deseva Magdalena Stoyanova Nadezhda Petkova Dasha Mihaylova Red Beetroot Juice Phytochemicals Bioaccessibility: an In Vitro Approach Polish Journal of Food and Nutrition Sciences red beetroot juice antioxidant activity bioaccessibility in vitro digestion phytonutrients hplc |
| title | Red Beetroot Juice Phytochemicals Bioaccessibility: an In Vitro Approach |
| title_full | Red Beetroot Juice Phytochemicals Bioaccessibility: an In Vitro Approach |
| title_fullStr | Red Beetroot Juice Phytochemicals Bioaccessibility: an In Vitro Approach |
| title_full_unstemmed | Red Beetroot Juice Phytochemicals Bioaccessibility: an In Vitro Approach |
| title_short | Red Beetroot Juice Phytochemicals Bioaccessibility: an In Vitro Approach |
| title_sort | red beetroot juice phytochemicals bioaccessibility an in vitro approach |
| topic | red beetroot juice antioxidant activity bioaccessibility in vitro digestion phytonutrients hplc |
| url | http://www.journalssystem.com/pjfns/Red-beetroot-juice-phytochemicals-bioaccessibility-an-in-vitro-approach,116590,0,2.html |
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