# The Role of Beetroot Ingredients in the Prevention of Alzheimer's Disease
## 5 Changes in the Content of Bioactive Compounds in Beetroots during Processing  
Vegetables, including beetroot, are often processed before consumption. This includes a number of technological processes such as thermal and mechanical processing, or lactic fermentation. Processing can impact the content of bioactive compounds in plant tissues, as well as the anti-oxidative capacity of the final product and its respective bioactive ingredients [74]. It is therefore important to consider the changes affecting bioactive compounds during beetroot processing. [PERSON] et al. [75] observed that high pressure processing of 100% beetroot and carrot juice (80/20 \(v\)/\(v\), 600 MPa, 15 minutes, at 55 and 65 \({}^{\circ}\)C) did not statistically significantly (\(p<\) 0.05) influence the content of total phenols. High pressure processing at 65 \({}^{\circ}\)C caused an increase in the content of betalain pigments (isobetalain, decarboxybetalain, and betalain by, respectively, 100, 14, and 10%). Under the same conditions, the content of vulgaxanthin I was decreased by 65%. [PERSON] et al. [76] analyzed the impact of boiling, roasting, and lactic fermentation on the content of nine phenolic acids in beetroot (primarily ferulic and p-coumaric acid). Boiling increased the content of phenolic acids by 3%, while lactic fermentation and roasting decreased the same by 11% and 6%, respectively. [PERSON] and [PERSON] [77] reported a decrease in the content of betalain pigments as a result of boiling and lactic fermentation (respectively by 51-61% and 61-88%). The authors observed that the skin served a protective function, and the pigment loss was lower if the skin was present. The highest antioxidant capacity (measured with ABTS cation radicals) was recorded for skin peeled off fresh beetroots, followed by, in descending order: skin peeled off boiled beetroots, pulp obtained from fresh beetroots, whole beetroots, whole boiled beetroots, beetroots after 14 days of fermentation, beetroots after 7 days of fermentation, and boiled peeled beetroots. [PERSON] et al. [78] compared the impact of the thermosonication process (20 kHz, 2 s impulse, 4 s interval) and classic thermal processing (70 \({}^{\circ}\)C/20 min and 80 \({}^{\circ}\)C/10 min) on the content of bioactive compounds in beetroot juice. As revealed in the analyses, thermosonication of beetroot juice proved more effective in eliminating bacterial microflora than classic thermal processing. The content of betanin and the antioxidant capacity measured with the ABTS method were both higher in the beetroot juice treated in the process of thermosonication. The control sample contained 253.37 \(\pm\) 2.51 mg betanin/100 mL of juice. After thermosonication and classic thermal processing, the content of betanin was, respectively, 206.44 \(\pm\) 2.51 mg/100 mL and approx. 190 mg/100 mL of juice. The content of phenols after the process of thermosonication, thermal processing (70 \({}^{\circ}\)C/20 min and 80 \({}^{\circ}\)C/10 min) was, respectively, 202.70 \(\pm\) 1.92, 171.68 \(\pm\) 4.60, and 174.34 \(\pm\) 3.43 mg/100 mL of juice (gallic acid equivalent). Both processes reduced the antioxidant capacity of the juice, with the smallest loss observed in the case of thermosonication. The antioxidant capacity of the control sample was 138.82 \(\pm\) 2.30 \(\upmu\)mol TE/100 mL of juice, and of the analytical samples after thermosonication, thermal processing at 70 \({}^{\circ}\)C/20 min, and thermal processing at 80 \({}^{\circ}\)C/10 min, it was 130.74 \(\pm\) 2.79, 125.74 \(\pm\) 4.47, and 114.17 \(\pm\) 1.28 \(\upmu\)mol TE/100 mL of juice, respectively. [PERSON] et al. [79]analyzed the impact of boiling (20 min, 100 \({}^{\circ}\)C) beetroot extracts from six plant cultivars (Alexis, Betina, Burpee's Golden, Chioggia, D'Egypte, Karkulka) on the content of bioactive compounds and antioxidant capacity.