The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products

The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products

The aim of this study was to determine the impact of three different technological processes and in vitro digestion on the profile and content of betalains and inhibition of angiotensin I converting enzyme (ACE) in red beet. Betalains were analysed by the micro-HPLC-TOF-MS/MS method, while ACE inhib...

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Bibliographic Details
Main Authors: Tomasz Sawicki, Cristina Martinez-Villaluenga, Juana Frias, Wiesław Wiczkowski, Elena Peñas, Natalia Bączek, Henryk Zieliński
Format: Article
Language:English
Published: Elsevier 2019-04-01
Series:Journal of Functional Foods
Subjects:
Red beetroot
Betalains
Betalain precursors
ACE inhibitions
Food processing
In vitro digestion
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464619300611

Internet

http://www.sciencedirect.com/science/article/pii/S1756464619300611

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