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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
Wieslaw Wiczkowski et al., J Food Process Technol 2016, 7:12 (Suppl)
Comparison of free and bound polyphenols profile in a raw and fermented red beetroot
Wieslaw Wiczkowski, Płatosz N and Sawicki T
Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn, Poland
Red beetroot is rich in a number of phytochemicals, including flavonoids and phenolic acids. These compounds are classified
into the non-nutrients group, which perform several functions in plants, among them protective and signaling activities. On the
other hand, flavonoids and phenolic acids, due to their strong antioxidant properties, depending on their chemical structure, after
ingestion by humans and animals can play an preventive role against a number of diseases including neurodegenerative disorders
and cancer. Therefore, to identify their potential benefits on the human body it is important to establish the polyphenols profile in
a fresh and naturally fermented red beetroot. The profile and content of flavonoids and phenolic acids in a fresh and fermented red
beetroot were analyzed using micro-HPLC-MS/MS method. The content of phenolic acids and flavonoids in raw red beetroot was
high and after application a spontaneous process of lactic acid fermentation caused a decrease in the level of these phytochemicals.
In the fresh and fermented beetroot nine phenolic acids (chlorogenic, trans-cinnamic, ferulic, isoferulic, caffeic, para-coumaric,
protocatechuic, sinapic, syringic) and seven flavonoids (apigenin, epicatechin, kaempferol, quercetin, luteolin, orientin, vitexin) were
identified. Among phenolic acids the predominant was isoferulic acid while in the group of flavonoids, epicatechin was a main
compound. In a fresh red beetroot phenolic acids and flavonoids occurred mainly in bound form, while the fermentation applied
caused an increase of free form of these polyphenols. In conclusion, red beetroot is an attractive source of flavonoids and phenolic
acids and the fermentation process may significantly increase the amount of available forms of these phytochemicals.
Biography
Wieslaw Wiczkowski has completed his PhD in Food Chemistry and Human Nutrition at the University of Warmia and Mazury, Olsztyn, Poland. His professional
interest is connecting with the relation between nutrition, metabolism of bioactive compounds, oxidative stress and health. He has published 39 papers in reputed
journals.