Carrillo Celia, Rey Raquel, Hendrickx Marc, Del Mar Cavia María, Alonso-Torre Sara
Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, E-09001, Burgos, Spain.
Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 23, B-3001, Leuven, Belgium.
Plant Foods Hum Nutr. 2017 Sep;72(3):266-273. doi: 10.1007/s11130-017-0617-2.
Red beetroot has been ranked among the 10 most potent antioxidant vegetables, although only extraction-based methods have been used to evaluate its total antioxidant capacity. Therefore, the present study aims at comparing the traditional extraction-based method with two more recent approaches (QUENCHER -QUick, Easy, New, CHEap and Reproducible- and GAR -global antioxidant response method), in order to establish their suitability in the case of beetroot. Our results indicate that the total antioxidant capacity of beetroot would be underestimated when using extraction-based procedures, since both QUENCHER and GAR methods resulted in a higher total antioxidant capacity. The effect of a thermal treatment on the total antioxidant capacity of beetroot varies among the methods evaluated and our findings suggest different compounds responsible for the total antioxidant capacity detected in each pre-processing method. Remarkably, the present study demonstrates that the traditional extraction-based method seems useful to screen for (changes in) the "bioavailable" antioxidant potential of the root.
红甜菜根已被列为最具抗氧化能力的10种蔬菜之一，不过此前仅采用基于萃取的方法来评估其总抗氧化能力。因此，本研究旨在将传统的基于萃取的方法与另外两种更新的方法（QUENCHER——快速、简便、新颖、廉价且可重复——和GAR——全局抗氧化反应方法）进行比较，以确定它们在甜菜根检测中的适用性。我们的结果表明，使用基于萃取的方法时，甜菜根的总抗氧化能力会被低估，因为QUENCHER和GAR方法都得出了更高的总抗氧化能力。热处理对甜菜根总抗氧化能力的影响在评估的方法中各不相同，我们的研究结果表明，每种预处理方法中检测到的总抗氧化能力由不同的化合物所致。值得注意的是，本研究表明，传统的基于萃取的方法似乎有助于筛选根部“生物可利用”抗氧化潜力的（变化）。
