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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Tomasz Sawicki et al., J Food Process Technol 2016, 7:12 (Suppl)
Effect of technological processes on the betalain profile and antioxidant capacity of red beetroot
Tomasz Sawicki, Bączek N, Zielinski H and Wiczkowski W
Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn, Poland
Beetroot is one of the most common and frequently consumed vegetables in Poland. It is a rich source of a number of bioactive
substances, including betalains exhibiting strong antioxidant, anti-virus and anti-bacterial activity. The aim of the research was
to determine the betalain profile and antioxidant capacity in fresh, boiled and fermented red beetroot. Betalains were analyzed
using micro-HPLC system (LC200, Eksigent) coupled with TripleTOF 5600+ mass spectrometer (SCIEX, Canada). The antioxidant
capacity (AC) was measured by four methods: ACW PCL, ACL PCL, ABTS and DPPH. By means of HPLC-TOF-MS/MS analysis
22 betalains were identified, including 18 betacyanins and 4 betaxanthins. The dominant form of betalains in fresh red beetroot
was betanin and isobetanin constituting 60% and 27% of the total betalains content, respectively. The content of betanin and other
derivatives decreased in the boiled red beetroot. On the other hand the fermentation process did not cause significant changes in the
betalains profail and content of red beetroot. The highest AC was observed for boiled red beetroot measured by ACW PCL, ACL PCL
and DPPH. While the highest AC measured by ABTS was observed for fresh red beetroot. The lowest AC values were observed for
the fermented red beetroot. The results of this study show that thermal treatment and fermentation affect the betalains profile and
antioxidant activity of red beetroot.
Biography
Tomasz Sawicki is currently a PhD student of Doctoral studies at Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn,
Poland. He graduated in Food Technology and Nutrition in the Department of Food Science, University of Warmia and Mazury in Olsztyn. He has published 5
papers in reputed journals.