Red beet (Beta vulgaris) and amaranth (Amaranthus sp.) microgreens: Effect of storage and in vitro gastrointestinal digestion on the untargeted metabolomic profile

Gabriele Rocchetti; Merve Tomas; Leilei Zhang; Gokhan Zengin; Luigi Lucini; Esra Capanoglu

doi:10.1016/j.foodchem.2020.127415

Red beet (Beta vulgaris) and amaranth (Amaranthus sp.) microgreens: Effect of storage and in vitro gastrointestinal digestion on the untargeted metabolomic profile

Gabriele Rocchetti, Merve Tomas, Leilei Zhang, Gokhan Zengin, Luigi Lucini^*, Esra Capanoglu

^*Corresponding author

Research output: Contribution to journal › Article › peer-review

6 Citations (Scopus)

Abstract

This study aimed to investigate the combined effect of storage at 4 °C (10-days) and in vitro gastrointestinal digestion on the phytochemical profile of red beet (Beta vulgaris) and amaranth (Amaranthus sp.) microgreens. The untargeted profiling based on UHPLC-QTOF metabolomics allowed annotating 316 compounds, comprising mainly polyphenols and lipids. An impact of storage on the total phenolic content (TPC) was observed, with a maximum increase at 10-days of storage for both red beet (+1.3-fold) and amaranth (+1.1-fold). On the other hand, in vitro digestion of both red beet and amaranth microgreens produced a significant increase in TPC (36–88%), CUPRAC (27–40%), DPPH (6–43%), and BC (41–57%) to reach the maximum at 10 days of storage. Tyrosinase inhibitory potential also decreased following digestion. The combination of biochemical changes occurring in microgreen immature plants (likely in response to the harvest stress) with changes during digestion, determined the actual functional value of microgreens.

Original language	English
Pages (from-to)	127415-127415
Number of pages	1
Journal	Food Chemistry
Volume	332
DOIs	https://doi.org/10.1016/j.foodchem.2020.127415
Publication status	Published - 2020

Keywords

Foodomics Polyphenols Betalains Lipids UHPLC-QTOF In vitro digestion

Access to Document

10.1016/j.foodchem.2020.127415

Cite this

@article{28f59a9044fa4289b19f588ae0a608f5,

title = "Red beet (Beta vulgaris) and amaranth (Amaranthus sp.) microgreens: Effect of storage and in vitro gastrointestinal digestion on the untargeted metabolomic profile",

abstract = "This study aimed to investigate the combined effect of storage at 4 °C (10-days) and in vitro gastrointestinal digestion on the phytochemical profile of red beet (Beta vulgaris) and amaranth (Amaranthus sp.) microgreens. The untargeted profiling based on UHPLC-QTOF metabolomics allowed annotating 316 compounds, comprising mainly polyphenols and lipids. An impact of storage on the total phenolic content (TPC) was observed, with a maximum increase at 10-days of storage for both red beet (+1.3-fold) and amaranth (+1.1-fold). On the other hand, in vitro digestion of both red beet and amaranth microgreens produced a significant increase in TPC (36–88%), CUPRAC (27–40%), DPPH (6–43%), and BC (41–57%) to reach the maximum at 10 days of storage. Tyrosinase inhibitory potential also decreased following digestion. The combination of biochemical changes occurring in microgreen immature plants (likely in response to the harvest stress) with changes during digestion, determined the actual functional value of microgreens.",

keywords = "Foodomics Polyphenols Betalains Lipids UHPLC-QTOF In vitro digestion, Foodomics Polyphenols Betalains Lipids UHPLC-QTOF In vitro digestion",

author = "Gabriele Rocchetti and Merve Tomas and Leilei Zhang and Gokhan Zengin and Luigi Lucini and Esra Capanoglu",

year = "2020",

doi = "10.1016/j.foodchem.2020.127415",

language = "English",

volume = "332",

pages = "127415--127415",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Ltd",

}

TY - JOUR

T1 - Red beet (Beta vulgaris) and amaranth (Amaranthus sp.) microgreens: Effect of storage and in vitro gastrointestinal digestion on the untargeted metabolomic profile

AU - Rocchetti, Gabriele

AU - Tomas, Merve

AU - Zhang, Leilei

AU - Zengin, Gokhan

AU - Lucini, Luigi

AU - Capanoglu, Esra

PY - 2020

Y1 - 2020

N2 - This study aimed to investigate the combined effect of storage at 4 °C (10-days) and in vitro gastrointestinal digestion on the phytochemical profile of red beet (Beta vulgaris) and amaranth (Amaranthus sp.) microgreens. The untargeted profiling based on UHPLC-QTOF metabolomics allowed annotating 316 compounds, comprising mainly polyphenols and lipids. An impact of storage on the total phenolic content (TPC) was observed, with a maximum increase at 10-days of storage for both red beet (+1.3-fold) and amaranth (+1.1-fold). On the other hand, in vitro digestion of both red beet and amaranth microgreens produced a significant increase in TPC (36–88%), CUPRAC (27–40%), DPPH (6–43%), and BC (41–57%) to reach the maximum at 10 days of storage. Tyrosinase inhibitory potential also decreased following digestion. The combination of biochemical changes occurring in microgreen immature plants (likely in response to the harvest stress) with changes during digestion, determined the actual functional value of microgreens.

AB - This study aimed to investigate the combined effect of storage at 4 °C (10-days) and in vitro gastrointestinal digestion on the phytochemical profile of red beet (Beta vulgaris) and amaranth (Amaranthus sp.) microgreens. The untargeted profiling based on UHPLC-QTOF metabolomics allowed annotating 316 compounds, comprising mainly polyphenols and lipids. An impact of storage on the total phenolic content (TPC) was observed, with a maximum increase at 10-days of storage for both red beet (+1.3-fold) and amaranth (+1.1-fold). On the other hand, in vitro digestion of both red beet and amaranth microgreens produced a significant increase in TPC (36–88%), CUPRAC (27–40%), DPPH (6–43%), and BC (41–57%) to reach the maximum at 10 days of storage. Tyrosinase inhibitory potential also decreased following digestion. The combination of biochemical changes occurring in microgreen immature plants (likely in response to the harvest stress) with changes during digestion, determined the actual functional value of microgreens.

KW - Foodomics Polyphenols Betalains Lipids UHPLC-QTOF In vitro digestion

UR - http://hdl.handle.net/10807/158825

U2 - 10.1016/j.foodchem.2020.127415

DO - 10.1016/j.foodchem.2020.127415

M3 - Article

SN - 0308-8146

VL - 332

SP - 127415

EP - 127415

JO - Food Chemistry

JF - Food Chemistry

ER -

Red beet (Beta vulgaris) and amaranth (Amaranthus sp.) microgreens: Effect of storage and in vitro gastrointestinal digestion on the untargeted metabolomic profile

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this