The impact of boiling, baking and fermentation treatment on the phenolic acid profile, antioxidant capacity (AC) and angiotensin‐1 converting enzyme (ACE) activity of white beetroot was investigated. The phenolic acids were analysed by liquid chromatography–mass spectrometry (micro‐HPLC‐MS/MS), while AC and ACE were determined by in vitro assays. Phenolic acids concentration was between 87.55 and 100.98 ng g⁻¹ d.m. Ferulic and p‐coumaric acids were the main compounds among the nine phenolic acids identified. Boiling increased the phenolic acid content by 3%; however, baking and fermentation reduced the level of these acids by approximately 6% and 11%, respectively. A significant positive correlation was observed between the results of all AC assays and sinapic and caffeic acid content. The ACE inhibitory activity of white beetroot products may be attributable to the combined effect of the syringic, 4‐hydroxybenzoic, ferulic and p‐coumaric acids. Our study indicates that white beetroot as a novel product may be a valuable source of phenolic acids and functional properties.

中文翻译：

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白甜菜根产品中酚酸谱的表征和体外生物活性

研究了沸腾，烘烤和发酵处理对甜菜根的酚酸谱，抗氧化能力（AC）和血管紧张素-1转化酶（ACE）活性的影响。酚酸通过液相色谱-质谱法（micro-HPLC-MS / MS）进行分析，而AC和ACE通过体外测定来确定。苯酚酸浓度为87.55至100.98 ng g ^-1 dm阿魏酸和p香豆酸是确定的九种酚酸中的主要化合物。沸腾使酚酸含量增加了3％；但是，烘烤和发酵分别将这些酸的含量降低了约6％和11％。在所有交流分析的结果与芥子酸和咖啡酸含量之间观察到显着正相关。白甜菜根产品的ACE抑制活性可能归因于丁香酸，4-羟基苯甲酸，阿魏酸和对香豆酸的综合作用。我们的研究表明，甜菜根作为一种新产品可能是酚酸和功能特性的宝贵来源。