A beetroot juice shot is a significant and convenient source of bioaccessible antioxidants

Abstract

Antioxidants In vitro digestion Polyphenols FRAP Folin Ciocalteu Vegetable juice Total antioxidant capacity A B S T R A C TThe total antioxidant capacity (TAC) and total polyphenol (TP) content of a beetroot juice shot (70 mL) was examined following in vitro digestion. TAC was assessed using the ferric reducing antioxidant power (FRAP) assay and TP content was measured using the Folin Ciocalteu (FC) method (measured as gallic acid equivalents (GAE) before and after an in vitro digestion procedure with simulated gastric (GAS) and duodenal (DUO) phases.The beetroot shot had a high TAC (697.9 ± 1.6 lmol/70 mL) and TP content (68.4 ± 0.3 mg GAE/70 mL). FRAP values increased approximately 3-fold after GAS (2361.2 ± 20.9 lmol/ 70 mL) and remained high following DUO (1740.3 ± 21.1 lmol/70 mL). TP content increased 5-fold following GAS (341.6 ± 4.8 mg GAE/70 mL) and remained 3.3-fold higher following DUO (223.2 ± 5.4 mg GAE/70 mL). The beetroot shot delivers a high amount of bioaccessible antioxidants and may be a cost effective and convenient method of increasing antioxidant status.

The Monitoring, Via an In vitro Digestion System, of the Bioactive Content of Vegetable Juice Fermented with Saccharomyces cerevisiae and Saccharomyces boulardii

“…Measured antioxidant capacity obtained in ABTS assay was higher than those obtained in CUPRAC assay (Table ). The stimulated in vitro digestion model gives an indication as to the bioaccessibility of vegetable juice antioxidants which are potentially presented to the intestinal brush border for absorption and infers that, if more antioxidants are presented to the intestinal brush border, it is likely that more will be absorbed (Wootton‐Beard and Ryan ). Our results obtained from CUPRAC and ABTS methods show that, before in vitro digestion, vegetable juices by fermented S. boulardii had significantly higher antioxidant capacities (298.64–3024.16 and 863.42–3386.27 µmol trolox/mL fw) as compared to that found fermented by S. cerevisiae (131.12–2352.63 and 656.91–2279.11 µmol trolox/mL fw), respectively.…”

Evaluation of beetroot (Beta vulgaris L.) leaves during its developmental stages: a chemical composition study

“…Beetroots have been studied for their content of betalains, compounds that have antioxidant properties (Wootton-Beard & Ryan, 2011); however, beetroot leaves can also have antioxidant properties.…”

Effects of Beetroot Juice on Recovery of Muscle Function and Performance between Bouts of Repeated Sprint Exercise

“…The high antioxidant capacity of BTJ is due to the fact that several of the phytonutrient compounds it contains have been shown to scavenge ROS production in vitro and in vivo and subsequently limit cellular injury [25,26,27]. The most potent antioxidant molecules in BTJ are thought to be the betalain pigments, which are responsible for beetroot’s violet colour [28]. The betalains, and betanin in particular, are very effective electron donors that have been shown to not only attenuate ROS mediated injury but also to upregulate endogenous antioxidant enzymes and stimulate host defence [29,30,31,32].…”