# The Role of Beetroot Ingredients in the Prevention of Alzheimer's Disease
## 5 Changes in the Content of Bioactive Compounds in Beetroots during Processing
Based on the analyses, it was concluded that boiling reduced the content of betalian pigments in all of the analyzed cultivars, respectively by 3.55, 3.06, 0.59, 0.22, 0.99, and 3.42 mg/g of dry matter. The content of total phenols was also reduced during boiling, with the exception of the Alexis cultivar where a slight increase from 3.25 \(\pm\) 0.21 to 3.49 \(\pm\) 0.13 mg of gallic acid per gram of dry matter was recorded. The antioxidant capacity of beetroot extracts (Alexis, Betina, Burpee's Golden, Chioggia, D'Egypte, Karkulka) measured with the DPPH method was higher, in all analyzed cultivars, after boiling than beforehand. The results recorded prior to boiling were within the range of 4.29 \(\pm\) 0.85 (Chioggia cultivar) and 8.68 \(\pm\) 0.90 (Betina) mg of ascorbic acid/ g d.m., and after boiling between 8.36 \(\pm\) 2.77 (Chioggia) and 17.59 \(\pm\) 0.29 (Betina) mg of ascorbic acid/ g d.m. [PERSON] et al. [80] analyzed the impact of convection drying (60 \({}^{\circ}\)C, air velocity 2 m/s) and lyophilization (\(-\)50 \({}^{\circ}\)C, 30 Pa) on the bioavailability of the bioactive compounds present in beetroots. Drying processes decreased the content of phenols by 42% and 29% for convection drying and lyophilization, respectively. The antioxidative capacity was reduced by 66% (convection drying) and 63% (lyophilization). [PERSON] et al. [81] conducted a study to determine the impact of beetroot blanching on the content of bioactive compounds and antioxidant capacity. The experiment was conducted using the method of steam blanching and cooling (100 \({}^{\circ}\)C, 8 min). After blanching, the sample was immediately cooled (15-20 min), then dried and ground. The content of total phenols and betalian pigments was measured in a sample of fresh beetroots and the powder obtained after blanching. The content of betalian pigments after blanching increased to 2469.07 mg/100 g d.m. from 677.34 \(\pm\) 0.63 mg 100 g\({}^{-1}\) d.m. in the fresh sample. The content of total phenols was also higher after blanching compared to the fresh sample, having increased from 77.88 \(\pm\) 0.90 mg/100 g d.m. to 416.65 \(\pm\) 0.58 mg/100 g d.m. gallic acid equivalent. Antioxidant activity measured with the DPPH method was 47.69 \(\pm\) 0.17% in fresh beetroot and 76.54 \(\pm\) 0.06% in blanched beetroot powder. The authors also analyzed the impact of the resulting powder's storage on the content of bioactive compounds with only a minimal loss thereof observed. After 3 months in storage, the content of betalian pigments decreased to 1943.38 \(\pm\) 0.97 mg/100 g d.m as compared to the sample immediately after blanching (2469.07 mg/100 g d.m.). In addition, the content of total phenols was reduced to the level of 403.70 \(\pm\) 0.50 mg/100 g d.m from 416.65 \(\pm\) 0.58 mg/100 g d.m. gallic acid equivalent. The antioxidant activity decreased to 71.26 \(\pm\) 0.45% after storage. [PERSON] et al. [82] studied the impact of the lactic fermentation of beetroot extract on its antioxidant activity. The process of fermentation was conducted with the use of two strains of _Lactobacillus_ bacteria (_Lactobacillus plantarum_ P108 and _Lactobacillus acidophilus_ P110). Based on the conducted analyses, it was concluded that the content of phenolic compounds (TPC) and antioxidant capacity (ABTS method) were both higher in the fermented extracts as compared to unfermented extracts. A comparison between extracts fermented with _Lactobacillus acidophilus_ P110 and _Lactobacillus plantarum_ P108 revealed that products fermented with the former strain had higher antioxidant capacity and phenol content. The authors concluded that the process of lactic fermentation was beneficial in terms of the content of bioactive ingredients (total phenols) in beetroots.