家庭加工的红甜菜根（Beta vulgaris L.）产品：抗氧化特性和生物可及性的变化。

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

作者信息

Guldiken Burcu, Toydemir Gamze, Nur Memis Kubra, Okur Sena, Boyacioglu Dilek, Capanoglu Esra

机构信息

Department of Food Engineering, Faculty of Chemical & Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.

Department of Food Engineering, Faculty of Engineering & Architecture, Okan University, 34959 Akfirat-Tuzla, Istanbul, Turkey.

出版信息

Int J Mol Sci. 2016 Jun 1;17(6):858. doi: 10.3390/ijms17060858.

DOI:10.3390/ijms17060858

PMID:27258265

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC4926392/

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.

摘要

在本研究中，研究了家庭加工对红甜菜生物活性成分抗氧化特性和体外生物可及性的影响。为此，对新鲜红甜菜和六种不同的家庭加工红甜菜产品（包括水煮、烘干、腌制、制泥、榨汁和制酱）进行了分析，并比较了它们的总酚（TP）和总黄酮（TF）含量、总抗氧化能力（TAC）以及单个花青素含量。此外，使用体外模拟胃肠道消化方法测定了红甜菜抗氧化剂的生物可及性。烘干、制泥和新鲜红甜菜样品的TP、TF和TAC值最高，分别为347±23毫克没食子酸当量（GAE）/100克、289±53毫克芦丁当量（RE）/100克、3889±982毫克 Trolox 当量抗氧化能力（TEAC）/100克。体外消化方法显示，果酱中TP（16%）和TAC（1.3%）的回收率最高。本研究提供了比较数据，以评估各种家庭加工技术对红甜菜产品抗氧化潜力的影响。