The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products
The aim of this study was to determine the impact of three different technological processes and in vitro digestion on the profile and content of betalains and inhibition of angiotensin I converting enzyme (ACE) in red beet. Betalains were analysed by the micro-HPLC-TOF-MS/MS method, while ACE inhibition was determined by an in vitro assay. In the tested samples, thirteen betalains were identified, constituting nine betacyanins, two betaxanthins and two betalain precursors. The applied technological processes (boiling, fermentation and microwave-vacuuming treatment) reduced the content of betalain by 42–70% in the obtained products. The contribution of betalains released from red beet products after in vitro digestion was detected within the range of 0.001–0.10%. The applied treatments reduced the inhibition of ACE by the non-digested red beet products, while in vitro digestion caused an increase in ACE inhibition in the case of the digested solid red beet products.
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Format: | artículo biblioteca |
Language: | English |
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Elsevier
2019
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Subjects: | Red beetroot, Betalains, Betalain precursors, ACE inhibitions, Food processing, In vitro digestion, |
Online Access: | http://hdl.handle.net/10261/203865 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100010198 |
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dig-ictan-es-10261-2038652020-03-14T02:10:29Z The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products Sawicki, Tomasz Martínez Villaluenga, Cristina Frías, Juana Wiczkowski, W. Peñas, Elena Bączek, Natalia Zielinski, Henryk Ministerio de Economía, Industria y Competitividad (España) Ministerio de Ciencia, Innovación y Universidades (España) Agencia Estatal de Investigación (España) Polish Academy of Sciences Red beetroot Betalains Betalain precursors ACE inhibitions Food processing In vitro digestion The aim of this study was to determine the impact of three different technological processes and in vitro digestion on the profile and content of betalains and inhibition of angiotensin I converting enzyme (ACE) in red beet. Betalains were analysed by the micro-HPLC-TOF-MS/MS method, while ACE inhibition was determined by an in vitro assay. In the tested samples, thirteen betalains were identified, constituting nine betacyanins, two betaxanthins and two betalain precursors. The applied technological processes (boiling, fermentation and microwave-vacuuming treatment) reduced the content of betalain by 42–70% in the obtained products. The contribution of betalains released from red beet products after in vitro digestion was detected within the range of 0.001–0.10%. The applied treatments reduced the inhibition of ACE by the non-digested red beet products, while in vitro digestion caused an increase in ACE inhibition in the case of the digested solid red beet products. 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 and by the Ministry of Economy, Industry and Competitiveness (MEIC, grant number AGL2017-83718-R). Peer reviewed 2020-03-13T10:41:08Z 2020-03-13T10:41:08Z 2019 artículo http://purl.org/coar/resource_type/c_6501 Journal of Functional Foods 55: 229-237 (2019) 1756-4646 http://hdl.handle.net/10261/203865 10.1016/j.jff.2019.01.053 2214-9414 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100010198 en #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/AGL2017-83718-R AGL2017-83718-R/AEI/10.13039/501100011033 Postprint https://doi.org/10.1016/j.jff.2019.01.053 Sí open Elsevier |
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Red beetroot Betalains Betalain precursors ACE inhibitions Food processing In vitro digestion Red beetroot Betalains Betalain precursors ACE inhibitions Food processing In vitro digestion |
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Red beetroot Betalains Betalain precursors ACE inhibitions Food processing In vitro digestion Red beetroot Betalains Betalain precursors ACE inhibitions Food processing In vitro digestion Sawicki, Tomasz Martínez Villaluenga, Cristina Frías, Juana Wiczkowski, W. Peñas, Elena Bączek, Natalia Zielinski, Henryk The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products |
description |
The aim of this study was to determine the impact of three different technological processes and in vitro digestion on the profile and content of betalains and inhibition of angiotensin I converting enzyme (ACE) in red beet. Betalains were analysed by the micro-HPLC-TOF-MS/MS method, while ACE inhibition was determined by an in vitro assay. In the tested samples, thirteen betalains were identified, constituting nine betacyanins, two betaxanthins and two betalain precursors. The applied technological processes (boiling, fermentation and microwave-vacuuming treatment) reduced the content of betalain by 42–70% in the obtained products. The contribution of betalains released from red beet products after in vitro digestion was detected within the range of 0.001–0.10%. The applied treatments reduced the inhibition of ACE by the non-digested red beet products, while in vitro digestion caused an increase in ACE inhibition in the case of the digested solid red beet products. |
author2 |
Ministerio de Economía, Industria y Competitividad (España) |
author_facet |
Ministerio de Economía, Industria y Competitividad (España) Sawicki, Tomasz Martínez Villaluenga, Cristina Frías, Juana Wiczkowski, W. Peñas, Elena Bączek, Natalia Zielinski, Henryk |
format |
artículo |
topic_facet |
Red beetroot Betalains Betalain precursors ACE inhibitions Food processing In vitro digestion |
author |
Sawicki, Tomasz Martínez Villaluenga, Cristina Frías, Juana Wiczkowski, W. Peñas, Elena Bączek, Natalia Zielinski, Henryk |
author_sort |
Sawicki, Tomasz |
title |
The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products |
title_short |
The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products |
title_full |
The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products |
title_fullStr |
The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products |
title_full_unstemmed |
The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products |
title_sort |
effect of processing and in vitro digestion on the betalain profile and ace inhibition activity of red beetroot products |
publisher |
Elsevier |
publishDate |
2019 |
url |
http://hdl.handle.net/10261/203865 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100010198 |
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