标题：Profile of Phenolic Acids and Flavonoids of Red Beet and Its Fermentation Products. Does Long-Term Consumption of Fermented Beetroot Juice Affect Phenolics Profile in Human Blood Plasma and Urine?
期刊名称：Polish Journal of Food and Nutrition Sciences
印刷版ISSN：1230-0322
电子版ISSN：2083-6007
出版年度：2020
卷号：70
期号：1
页码：55-65
DOI：10.31883/pjfns/116613
出版社：Walter de Gruyter GmbH
摘要：The aim of this study was to determine the pro le of phenolic acids and avonoids in red beetroot products and these compounds fate in the human body after long-term exposure to fermented red beet juice. Phenolic acids and avonoids were analyzed by HPLC-MS/MS. The performed analysis revealed that beetroot and its products were the notable sources of phenolic acids and avonoids, with isoferulic acid, protocatechuic acid, epicatechin, and apigenin predominating among the twenty compounds detected. However, the compounds analyzed appeared mainly in the bound form in the fresh material. The results obtained indicate that the fermentation process caused an increase in the content of free phenolic acids and reduced the content of conjugated phenolic acids. Contrarily to phenolic acids, the same process caused a reduction in the content of free avonoids and an increase in the content of conjugated avonoids. Moreover, the 14-day spontaneous fermentation process resulted in a signi cant reduction (by 45.18%) in the total content of phenolics (phenolic acids and avonoids). However, it was observed that forty-two days of the regular intake of the fermented beetroot juice (200 mL/60 kg body weight) generally did not affect concentrations of phenolic acids and avonoids in the volunteersij body uids compared to their concentrations in uids before fermented beetroot juice consumption.
关键词：phenolic acids; avonoids; red beet; fermentation; consumption; human body uids pro le
