Current issue
In press
Archive
About the Journal
Scope
Editorial Board
Indexed
Subscription
Contact
Publication fee
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
Instructions for Authors
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
ORIGINAL ARTICLE
Profile of Phenolic Acids and Flavonoids of Red Beet and Its Fermentation Products. Does Long-Term Consumption of Fermented Beetroot Juice Affect Phenolics Profile in Human Blood Plasma and Urine?
| 1 | Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland |
| 2 | Department of Human Nutrition, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Sloneczna 45f, 10-718 Olsztyn, Poland |
CORRESPONDING AUTHOR
Natalia Płatosz
Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima, 10-478, Olsztyn, Poland
Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima, 10-478, Olsztyn, Poland
Submission date: 2019-10-03
Final revision date: 2020-01-14
Acceptance date: 2020-01-15
Online publication date: 2020-02-12
Publication date: 2020-02-12
Pol. J. Food Nutr. Sci. 2020;70(1):55–65
KEYWORDS
TOPICS
ABSTRACT
The aim of this study was to determine the profile of phenolic acids and flavonoids in red beetroot products and these compounds fate in the human body after long-term exposure to fermented red beet juice. Phenolic acids and flavonoids were analyzed by HPLC-MS/MS. The performed analysis revealed that beetroot and its products were the notable sources of phenolic acids and flavonoids, with isoferulic acid, protocatechuic acid, epicatechin, and apigenin predominating among the twenty compounds detected. However, the compounds analyzed appeared mainly in the bound form in the fresh material. The results obtained indicate that the fermentation process caused an increase in the content of free phenolic acids and reduced the content of conjugated phenolic acids. Contrarily to phenolic acids, the same process caused a reduction in the content of free flavonoids and an increase in the content of conjugated flavonoids. Moreover, the 14-day spontaneous fermentation process resulted in a significant reduction (by 45.18%) in the total content of phenolics (phenolic acids and flavonoids). However, it was observed that forty-two days of the regular intake of the fermented beetroot juice (200 mL/60 kg body weight) generally did not affect concentrations of phenolic acids and flavonoids in the volunteers' body fluids compared to their concentrations in fluids before fermented beetroot juice consumption.
FUNDING
This research was supported by the statutory funds of the Department of Chemistry and Biodynamics of Food of the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn, Poland.
REFERENCES (45)
1.
Acosta-Estrada, B.A., Gutiérrez-Uribe, J.A., Serna-Saldívar, S.O. (2014). Bound phenolics in foods: A review. Food Chemistry, 152, 46–55.
2.
Aura, A.M., O'Leary, K.A., Williamson, G., Ojala, M., Bailey, M., Puupponen-Pimiä, R., Nuutila, A.M., Oksman-Caldentey, K.M., Poutanen, K. (2002). Quercetin derivatives are deconjugated and converted to hydroxyphenylacetic acids but not methylated by human fecal flora in vitro. Journal of Agricultural and Food Chemistry, 50(6), 1725-1730.
3.
Ben Haj Koubaier, H., Snoussi, A., Essaidi, I., Chaabouni, M.M., Thonart, P., Bouzouita, N. (2014). Betalain and phenolic compositions, antioxidant activity of Tunisian red beet (Beta vulgaris L. conditiva) roots and stems extracts. International Journal of Food Properties, 17, 1934-1945.
4.
Čanadanović-Brunet, J.M., Savatović, S.S., Ćetković, G.S., Vulić, J., Djilas, S., Sinisa, M., Cvetković, D.D. (2011). Antioxidant and antimicrobial activities of beet root pomace extracts. Czech Journal of Food Sciences, 29(6), 575-585.
5.
Carrillo, C., Rey, R., Hendrickx, M., Del Mar Cavia, M., Alonso-Torre, S. (2017). Antioxidant capacity of beetroot: traditional vs novel approaches. Plant Foods for Human Nutrition, 72(3), 266-273.
6.
Chhikara, N., Kushwaha, K., Sharma, P., Gat, Y., Panghal, A. (2019). Bioactive compounds of beetroot and utilization in food processing industry: A critical review. Food Chemistry, 272, 192–200.
7.
Clifford, T., Howatson, G., West, D.J., Stevenson, E.J. (2015). The potential benefits of red beetroot supplementation in health and disease. Nutrients, 7(4), 2801-2822.
8.
Değirmencioğlu, N., Gurbuz, O., Şahan, Y. (2016). The monitoring, via an in vitro digestion system, of the bioactive content of vegetable juice fermented with Saccharomyces cerevisiae and Saccharomyces boulardii. Journal of Food Processing and Preservation, 40(4), 798-811.
9.
Feliciano, R.P., Istas, G., Heiss, C., Rodriguez-Mateos, A. (2016). Plasma and urinary phenolic profiles after acute and repetitive intake of wild blueberry. Molecules, 21(9), art. no. 1120.
10.
Guiné, R.P.F., Gonçalves, F., Lerat, C., Idrissi, T.E., Rodrigi, E., Correia, P.M.R., Gonçalves, J.C. (2018). Extraction of phenolic compounds with antioxidant activity from beetroot (Beta vulgaris L.). Current Nutrition & Food Science, 14(4), 350-357.
11.
Georgiev, V.G., Weber, J., Kneschke, E.M., Denev, P.N., Bley, T., Pavlov, A.I. (2010). Antioxidant activity and phenolic content of betalain extracts from intact plants and hairy root cultures of the red beetroot Beta vulgaris cv. Detroit dark red. Plant Foods for Human Nutrition, 65(2), 105-111.
12.
Gonthier, M.P., Donovan, J.L., Texier, O., Felgines, C., Remesy, C., Scalbert, A. (2003). Metabolism of dietary procyanidins in rats. Free Radical Biology & Medicine, 35(8), 837-844.
13.
Grosso, G., Stepaniak, U., Topor-Mądry, R., Szafraniec, K., Pająk, A. (2014). Estimated dietary intake and major food sources of polyphenols in the Polish arm of the HAPIEE study. Nutrition, 30(11-12), 1398-1403.
14.
Guldiken, B., Toydemir, G., Nur Memis, K., Okur, S., Boyacioglu, D., Capanoglu, E. (2016). Home-processed red beetroot (Beta vulgaris L.) products: changes in antioxidant properties and bioaccessibility. International Journal of Molecular Sciences, 17(6), art. no. 858.
15.
Hasan, M.N., Sultan, M.Z., Mar-E-Um, M. (2014). Significance of fermented food in nutrition and food science. Journal of Scientific Research, 6(2), 373-386.
16.
Hunaefi, D., Akumo, D.N., Smetanska, I. (2013). Effect of fermentation on antioxidant properties of red cabbages. Food Biotechnology, 27(1), 66-85.
17.
Hur, S.J., Lee, S.Y., Kim, Y.C., Choi, I., Kim, G.B. (2014). Effect of fermentation on the antioxidant activity in plant-based foods. Food Chemistry, 1(160), 346-356.
18.
Huynh, N.T., Van Camp, J., Smagghe, G., Raes, K. (2014). Improved release and metabolism of flavonoids by steered fermentation processes: a review. International Journal of Molecular Sciences, 15(11), 19369-19388.
19.
Kazimierczak, R., Hallmann, E., Lipowski, J., Drela, N., Kowalik, A., Püssa, T., Matt, D., Luik, A., Gozdowski, D., Rembiałkowska, E. (2014). Beetroot (Beta vulgaris L.) and naturally fermented beetroot juices from organic and conventional production: metabolomics, antioxidant levels and anticancer activity. Journal of the Science of Food and Agriculture, 94(3), 2618-2629.
20.
Manach, C., Scalbert, A., Morand, C., Rémésy, C., Jiménez, L. (2004). Polyphenols: food sources and bioavailability. The American Journal of Clinical Nutrition, 79(5), 727-747.
21.
Mattila, P., Hellström, J. (2007). Phenolic acids in potatoes, vegetables, and some of their products. Journal of Food Composition and Analysis, 20(3-4), 152–160.
22.
Marín, L., Miguélez, E.M., Villar, C.J., Lombó, F. (2015). Bioavailability of dietary polyphenols and gut microbiota metabolism: antimicrobial properties. BioMed Research International, 2015, art. no. 905215.
23.
Moon, J.H., Nakata, R., Oshima, S., Inakuma, T., Terao, J. (2000). Accumulation of quercetin conjugates in blood plasma after the short-term ingestion of onion by women. American Journal of Physiology Regulatory, Integrative, Comparative, Physiology, 279(2), R461-R467.
24.
Pandey, K.B., Rizvi, S.I. (2009). Plant polyphenols as dietary antioxidants in human health and disease. Oxidative Medicine and Cellular Longevity, 2(5), 270–278.
25.
Raikos, V., McDonagh, A., Ranawana, V., Duthie, G. (2016). Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: effects on physical stability, texture and sensory attributes. Food Science and Human Wellness, 5(4), 191-198.
26.
Ravichandran, K., Ahmed, A.R., Knorr, D., Smetanska, I. (2012). The effect of different processing methods on phenolic acid content and antioxidant activity of red beet. Food Research International, 48(1), 16-20.
27.
Ravichandran, K., Saw T.M.M.N., Mohdaly A.A.A., Gabr, M.M.A., Kastell, A., Riedel, H., Cai, Z., Knorr, D., Smetanska, I. (2013). Impact of processing of red beet on betalain content and antioxidant activity. Food Research International, 50, 670-675.
28.
Rein, M.J., Renouf, M., Cruz-Hernandez, C., Actis-Goretta, L., Thakkar, S.K., da Silva Pinto, M. (2013). Bioavailability of bioactive food compounds: a challenging journey to bioefficacy. British Journal of Clinical Pharmacology, 75(3), 588–602.
29.
Rembiałkowska, M.E., Hallmann, E., Kazimierczak, R., Skąpska, W., Ardasińska, B. (2011). Ecological methods for fruit and vegetables processing considering health-promoting properties of the finished products. [http://www.up.lublin.pl/files/...], (11,2014) (in Polish).
30.
Rodríguez, H., Landete, J.M., Rivas, B. de las, Muñoz, R. (2008). Metabolism of food phenolic acids by Lactobacillus plantarum CECT 748T. Food Chemistry, 107(4), 1393–1398.
31.
Sawicki, T., Bączek, N., Wiczkowski, W. (2016). Betalain profile, content and antioxidant capacity of red beetroot dependent on the genotype and root part. Journal of Functional Foods, 27, 249-261.
32.
Sawicki, T., Topolska, J., Romaszko, E., Wiczkowski, W. (2018). Profile and content of betalains in plasma and urine of volunteers after long-term exposure to fermented red beet juice. Journal of Agricultural and Food Chemistry, 66(16), 4155-4163.
33.
Sawicki, T., Wiczkowski, W. (2018). The effects of boiling and fermentation on betalain profiles and antioxidant capacities of red beetroot products. Food Chemistry, 259, 292-303.
34.
Saxena, M., Saxena, J., Pradhan, A. (2012). Flavonoids and phenolic acids as antioxidants in plants and human health. International Journal of Pharmaceutical Sciences Review and Research, 16(2), 130-134.
35.
Shrestha, A.K., Dahal, N.R., Ndungutse, V. (2010). Bacillus fermentation of soybean: a review. Journal of Food Science and Technology, 6, 1-9.
36.
Svensson, L., Sekwati-Monang, B., Lutz, D.L., Schieber, A., Gänzle, M.G. (2010). Phenolic acids and flavonoids in nonfermented and fermented red sorghum (Sorghum bicolor (L.) Moench). Journal of Agricultural and Food Chemistry, 58(16), 9214–9220.
37.
Székely, D., Szalóki-Dorkó, L., Stéger-Máté, M., Szabó-Nótin, B., Ivanics, J., Monspart-Sényi, J. (2014). Distribution of antioxidant components in roots of different red beets (Beta vulgaris L.) cultivars. Acta Alimentaria, 43, 164–171.
38.
van’t Slot, G., Humpf, H.U. (2009). Degradation and metabolism of catechin, epigallocatechin-3-gallate (EGCG), and related compounds by the intestinal microbiota in the pig cecum model. Journal of Agricultural and Food Chemistry, 57(17), 8041-8048.
39.
Vulić, J.J., Ćebović, T.N., Čanadanović-Brunet, J.M., Ćetković, G.S., Čanadanović, V.M., Djilas, S.M., Tumbas Šaponjac, V.T. (2014). In vivo and in vitro antioxidant effects of beetroot pomace extracts. Journal of Functional Foods, 6, 168–175.
40.
Wiczkowski, W., Piskuła, M.K. (2004). Food flavonoids. Polish Journal of Food and Nutrition Sciences, 13(54), 101-114.
41.
Wiczkowski, W., Romaszko, J., Bucinski, A., Szawara-Nowak, D., Honke, J., Zielinski, H., Piskula, M.K. (2008). Quercetin from shallots (Allium cepa L. var. aggregatum) is more bioavailable than its glucosides. The Journal of Nutrition, 138(5), 885–888.
42.
Wiczkowski, W., Szawara-Nowak, D., Topolska, J. (2015). Changes in the content and composition of anthocyanins in red cabbage and its antioxidant capacity during fermentation, storage and stewing. Food Chemistry, 167, 115-123.
43.
Wiczkowski, W., Szawara-Nowak, D., Sawicki, T., Mitrus, J., Kasprzykowski, Z., Horbowicz, M. (2016). Profile of phenolic acids and antioxidant capacity in organs of common buckwheat sprout. Acta Alimentaria, 45(2), 250-257.
44.
Wiczkowski, W., Topolska, J., Honke, J. (2014). Anthocyanins profile and antioxidant capacity of red cabbages are influenced by genotype and vegetation period. Journal of Functional Foods, 7(1), 201-211.
45.
Wruss, J., Waldenberger, G., Huemer, S., Uygun, P., Lanzerstorfer, P., Müller, U., Höglinger, O., Weghuber, J. (2015). Compositional characteristics of commercial beetroot products and beetroot juice prepared from seven beetroot varieties grown in Upper Austria. Journal of Food Composition and Analysis, 42, 46-55.
CITATIONS (20):
1.
Characterization of the phenolic acid profile and
in vitro
bioactive properties of white beetroot products
Tomasz Sawicki, Wiesław Wiczkowski, Monika Hrynkiewicz, Natalia Bączek, Andrzej Hornowski, Joanna Honke, Joanna Topolska
International Journal of Food Science & Technology
Tomasz Sawicki, Wiesław Wiczkowski, Monika Hrynkiewicz, Natalia Bączek, Andrzej Hornowski, Joanna Honke, Joanna Topolska
International Journal of Food Science & Technology
2.
Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
Wiesław Wiczkowski
Polish Journal of Food and Nutrition Sciences
Wiesław Wiczkowski
Polish Journal of Food and Nutrition Sciences
3.
Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food
Cristina Proserpio, Giovanna Fia, Ginevra Bucalossi, Bruno Zanoni, Sara Spinelli, Caterina Dinnella, Erminio Monteleone, Ella Pagliarini
Antioxidants
Cristina Proserpio, Giovanna Fia, Ginevra Bucalossi, Bruno Zanoni, Sara Spinelli, Caterina Dinnella, Erminio Monteleone, Ella Pagliarini
Antioxidants
4.
Red Beetroot. A Potential Source of Natural Additives for the Meat Industry
Rubén Domínguez, Paulo Munekata, Mirian Pateiro, Aristide Maggiolino, Benjamin Bohrer, José Lorenzo
Applied Sciences
Rubén Domínguez, Paulo Munekata, Mirian Pateiro, Aristide Maggiolino, Benjamin Bohrer, José Lorenzo
Applied Sciences
5.
Antioxidant Activity and Chemical Characteristics of Supercritical CO2 and Water Extracts from Willow and Poplar
Mateusz Ostolski, Marek Adamczak, Bartosz Brzozowski, Wiesław Wiczkowski
Molecules
Mateusz Ostolski, Marek Adamczak, Bartosz Brzozowski, Wiesław Wiczkowski
Molecules
6.
Effect of Elicitation with Iron Chelate and Sodium Metasilicate on Phenolic Compounds in Legume Sprouts
Henryk Dębski, Wiesław Wiczkowski, Marcin Horbowicz
Molecules
Henryk Dębski, Wiesław Wiczkowski, Marcin Horbowicz
Molecules
7.
Elicitation with Sodium Silicate and Iron Chelate Affects the Contents of Phenolic Compounds and Minerals in Buckwheat Sprouts
Henryk Dębski, Wiesław Wiczkowski, Dorota Szawara-Nowak, Marcin Horbowicz
Polish Journal of Food and Nutrition Sciences
Henryk Dębski, Wiesław Wiczkowski, Dorota Szawara-Nowak, Marcin Horbowicz
Polish Journal of Food and Nutrition Sciences
8.
Application of an Ultrasound-Assisted Extraction Method to Recover Betalains and Polyphenols from Red Beetroot Waste
Ganwarige Fernando, Kelly Wood, Emmanouil Papaioannou, Lisa Marshall, Natalia Sergeeva, Christine Boesch
ACS Sustainable Chemistry & Engineering
Ganwarige Fernando, Kelly Wood, Emmanouil Papaioannou, Lisa Marshall, Natalia Sergeeva, Christine Boesch
ACS Sustainable Chemistry & Engineering
9.
Effect of Methyl Jasmonate on the Terpene Trilactones, Flavonoids, and Phenolic Acids in Ginkgo biloba L. Leaves: Relevance to Leaf Senescence
Marcin Horbowicz, Wiesław Wiczkowski, Justyna Góraj-Koniarska, Kensuke Miyamoto, Junichi Ueda, Marian Saniewski
Molecules
Marcin Horbowicz, Wiesław Wiczkowski, Justyna Góraj-Koniarska, Kensuke Miyamoto, Junichi Ueda, Marian Saniewski
Molecules
10.
The Application of Fe-EDTA and Sodium Silicate Affects the Polyphenols Content in Broccoli and Radish Sprouts
Henryk Dębski, Wiesław Wiczkowski, Joanna Szablińska-Piernik, Marcin Horbowicz
Biomolecules
Henryk Dębski, Wiesław Wiczkowski, Joanna Szablińska-Piernik, Marcin Horbowicz
Biomolecules
11.
A Comparative of Nutritional Impacts of Pomegranate and Beetroot on Female Mice Bearing Ehrlich Ascites Carcinoma
Dalia Hemdan, Nabila Abdulmaguid
Archives Of Pharmacy Practice
Dalia Hemdan, Nabila Abdulmaguid
Archives Of Pharmacy Practice
12.
Effect of Spray Dryer Scale Size on the Properties of Dried Beetroot Juice
Jolanta Gawałek
Molecules
Jolanta Gawałek
Molecules
13.
Free and conjugated phenolic compounds profile and antioxidant activities of honeybee products of polish origin
Tomasz Sawicki, Monika Ruszkowska, Jessica Shin, Małgorzata Starowicz
European Food Research and Technology
Tomasz Sawicki, Monika Ruszkowska, Jessica Shin, Małgorzata Starowicz
European Food Research and Technology
14.
Bioactive potential of Beetroot (Beta vulgaris)
Bangar Punia, Nitya Sharma, Nikita Sanwal, Jose Lorenzo, J.K. Sahu
Food Research International
Bangar Punia, Nitya Sharma, Nikita Sanwal, Jose Lorenzo, J.K. Sahu
Food Research International
15.
Microwave-assisted extraction of antioxidant phenolic compounds from artichoke (Cynara scolymus L. cv Bayrampasa): optimisation and kinetic modelling
Seda Kayahan, Didem Saloglu
International Food Research Journal
Seda Kayahan, Didem Saloglu
International Food Research Journal
16.
The Influence of Thiol Addition on Selenium Stability and Antioxidant Activity of Beetroot Juice
Aleksandra Sentkowska, Krystyna Pyrzynska
Applied Sciences
Aleksandra Sentkowska, Krystyna Pyrzynska
Applied Sciences
17.
Different parts from the whole red beet (Beta vulgaris L.) valorization with stimulatory effects on probiotic lactobacilli and protection against gastrointestinal conditions
Oliveira de, Nascimento do, Noádia Rodrigues, Karoliny Sampaio, Marcos Lima, Conceição da, Souza de
Food Bioscience
Oliveira de, Nascimento do, Noádia Rodrigues, Karoliny Sampaio, Marcos Lima, Conceição da, Souza de
Food Bioscience
18.
Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710
Małgorzata Wronkowska, Wiesław Wiczkowski, Joanna Topolska, Dorota Szawara-Nowak, Mariusz Piskuła, Henryk Zieliński
Molecules
Małgorzata Wronkowska, Wiesław Wiczkowski, Joanna Topolska, Dorota Szawara-Nowak, Mariusz Piskuła, Henryk Zieliński
Molecules
19.
Fermented Vegetables and Legumes vs. Lifestyle Diseases: Microbiota and More
Eliza Knez, Kornelia Kadac-Czapska, Małgorzata Grembecka
Life
Eliza Knez, Kornelia Kadac-Czapska, Małgorzata Grembecka
Life
20.
Beetroot (Beta vulgaris) extract exerts an antibacterial effect by inducing apoptosis-like death in Bacillus cereus
Shaoying Gong, Chaoqin Jiao, Biqi Liu, Wenxuan Qu, Ling Guo, Yujun Jiang
Journal of Functional Foods
Shaoying Gong, Chaoqin Jiao, Biqi Liu, Wenxuan Qu, Ling Guo, Yujun Jiang
Journal of Functional Foods
Share
RELATED ARTICLE
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.