A beetroot juice shot is a significant and convenient source of bioaccessible antioxidants
Peter C. Wootton-Beard, Lisa Ryan
Journal of Functional Foods
Abstract
The 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 μmol/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 μmol/70 mL) and remained high following DUO (1740.3 ± 21.1 μmol/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.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
beetroot juice shot increases FRAP values
“FRAP values increased approximately 3-fold after GAS (2361.2 ± 20.9 μmol/70 mL)”
beetroot juice shot increases TP content
“TP content increased 5-fold following GAS (341.6 ± 4.8 mg GAE/70 mL)”
beetroot juice shot has high TP content
“and TP content (68.4 ± 0.3 mg GAE/70 mL).”