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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
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
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
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.
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Unraveling the In Vitro Anti-Advanced Glycation End-Product (Anti-AGE) Potential of Fermented Red Cabbage and Beetroot: Insights into Composition and Activities
Małgorzata Starowicz, Natalia Płatosz, Natalia Bączek, Dorota Szawara-Nowak, Kristýna Šimková, Wiesław Wiczkowski
Foods
Małgorzata Starowicz, Natalia Płatosz, Natalia Bączek, Dorota Szawara-Nowak, Kristýna Šimková, Wiesław Wiczkowski
Foods
36.
Spontaneous Fermentation of Beetroot – Effect of Fermentation Time and Temperature and Slice Thickness on Leaven Quality
Izabela Miszczak, Malgorzata Tańska, Wojciech Rejmer, Iwona Konopka, Magdalena Zielińska
Polish Journal of Food and Nutrition Sciences
Izabela Miszczak, Malgorzata Tańska, Wojciech Rejmer, Iwona Konopka, Magdalena Zielińska
Polish Journal of Food and Nutrition Sciences
37.
Unlocking the potential of fermented beetroot ketchup: Enhancing polyphenol recovery and gut microbiota interactions
Kübra Küçükgöz, Koen Venema, Franklin Chamorro, Lucía Cassani, Pauline Donn, Miguel Ángel Prieto, Monika Trząskowska
Food Chemistry
Kübra Küçükgöz, Koen Venema, Franklin Chamorro, Lucía Cassani, Pauline Donn, Miguel Ángel Prieto, Monika Trząskowska
Food Chemistry
38.
Functional Properties and Sensory Quality of Kombucha Analogs Based on Herbal Infusions
Marta Czarnowska-Kujawska, Joanna Klepacka, Małgorzata Starowicz, Patrycja Lesińska
Antioxidants
Marta Czarnowska-Kujawska, Joanna Klepacka, Małgorzata Starowicz, Patrycja Lesińska
Antioxidants
39.
Role of red beetroot in bread for reducing mycotoxin risks: Bioavailability of beetroot polyphenols and betalains with ochratoxin a, aflatoxin B1 and zearalenone in Caco-2 cells
Llorens Paula, Juan-García Ana, Pakkanen Hannu, Moltó Juan Carlos, Vehniäinen Eeva-Riikka, Juan Cristina
Food Chemistry
Llorens Paula, Juan-García Ana, Pakkanen Hannu, Moltó Juan Carlos, Vehniäinen Eeva-Riikka, Juan Cristina
Food Chemistry
40.
Effect of Fluridone on Roots and Leaf Buds Development in Stem Cuttings of Salix babylonica (L.) ‘Tortuosa’ and Related Metabolic and Physiological Traits
Wiesław Wiczkowski, Agnieszka Marasek-Ciołakowska, Dorota Szawara-Nowak, Wiesław Kaszubski, Justyna Góraj-Koniarska, Joanna Mitrus, Marian Saniewski, Marcin Horbowicz
Molecules
Wiesław Wiczkowski, Agnieszka Marasek-Ciołakowska, Dorota Szawara-Nowak, Wiesław Kaszubski, Justyna Góraj-Koniarska, Joanna Mitrus, Marian Saniewski, Marcin Horbowicz
Molecules
41.
Immunostimulatory Effects of Red Beet Ferment Extract on Cyclophosphamide-Induced Immunosuppression in Wistar Rats
Hai-Min Hwang, Young-Mi Park, Hak-Yong Lee, Dong-Yeop Shin, Jae-Gon Kim, Jun-Sang Bae, Dae-Sik Haam, Hye-Jeong Yang, Min-Jung Kim, Myung-Sunny Kim, Jeong-Jae Lee, In-Ah Lee
Applied Sciences
Hai-Min Hwang, Young-Mi Park, Hak-Yong Lee, Dong-Yeop Shin, Jae-Gon Kim, Jun-Sang Bae, Dae-Sik Haam, Hye-Jeong Yang, Min-Jung Kim, Myung-Sunny Kim, Jeong-Jae Lee, In-Ah Lee
Applied Sciences
42.
Study on the Effect of Ultrasonic Treatment on the Extraction of Beetroot (Beta vulgaris) Components for Subsequent Use in Fermented Beverages
Larisa N. Kharlamova, Marina Yu. Sinelnikova, Daria Yu. Matveeva
Хранение и переработка сельхозсырья
Larisa N. Kharlamova, Marina Yu. Sinelnikova, Daria Yu. Matveeva
Хранение и переработка сельхозсырья
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| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
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