The stability of total phenolics, flavonoids and betalains, as well as antioxidant capacity of red beetroot during jam processing, storage and in vitro gastrointestinal digestion were measured using spectrophotometry. Results suggested that jam processing led to a significant reduction of total phenolics (13.8%), betalains (56.3%) and antioxidant capacity (13.2–28.2%), but a significant increase of total flavonoids (99.3%). After storage at 4 °C for 90 days, the losses of total phenolics, flavonoids, betalains and antioxidant capacity were 33.9, 10.6, 7.9 and 9.7–35.7%, respectively. In addition, jam processing improved the bioaccessibility of total phenolics, flavonoids, betalains and antioxidant capacity using in vitro simulated gastrointestinal digestion analysis. The results of this study suggested that the main bioactive compounds of red beetroot including phenolics, flavonoids and betalains, could be partially preserved during jam processing and storage, with higher levels of bioaccessibility. Therefore, the red beetroot was a promising material for the development of functional foods.

使用分光光度法测量了总酚，黄酮和甜菜碱的稳定性以及红甜菜根在果酱加工，储存和体外胃肠道消化过程中的抗氧化能力。结果表明，果酱加工导致总酚含量（13.8％），甜菜碱（56.3％）和抗氧化剂含量（13.2–28.2％）显着降低，但总黄酮含量（99.3％）显着增加。在4°C下储存90天后，总酚，类黄酮，甜菜碱和抗氧化能力的损失分别为33.9、10.6、7.9和9.7-35.7％。此外，果酱加工可提高体外使用总酚，类黄酮，甜菜碱和抗氧化剂的生物利用度模拟胃肠道消化分析。这项研究的结果表明，红甜菜根的主要生物活性化合物（包括酚类，类黄酮和甜菜碱）在果酱加工和储存过程中可以部分保存，生物利用度更高。因此，红甜菜根是功能食品开发的有前途的材料。