Table 2.

Phenol composition of the UG extract stock solution (6.81 g/L of phenols), UG extract (powder), beetroot puree, and beetroot puree functionalized with 1.93 g/kg of phenols from the UG extract.

Compound	UG Extract Stock Solution (mg/mL)	UG Extract (mg/kg)	UG Phenol Added to Beetroot Puree (mg/kg)	Beetroot Puree (mg/kg)	Functionalized Beetroot Puree (mg/kg)	Recovery (%)
Caffeic acid	0.46 ± 0.01	12.11	1.63	nd	1.08 ± 0.00	66.3
Coumaric acid	0.79 ± 0.02	20.86	2.81	0.08 ± 0.00	1.79 ± 0.01	61.9
Ferulic acid	0.19 ± 0.02	4.93	0.66	2.37 ± 0.05	1.73 ± 0.16	57
Caftaric acid	27.6 ± 1.24	730	98.2	0.05 ± 0.00	47.9 ± 0.18	48.7
Coutaric acid	1.33 ± 0.04	35.13	4.73	nd	2.25 ± 0.02	47.6
Fertaric acid	2.00 ± 0.08	52.82	7.11	0.38 ± 0.07	3.37 ± 0.01	45.1
Gallic acid	0.07 ± 0.00	1.92	0.26	nd	0.03 ± 0.00	13
Isorhamnetin	0.05 ± 0.00	1.36	0.18	nd	0.05 ± 0.00	26.8
Kaempferol	0.03 ± 0.00	0.78	0.1	nd	0.06 ± 0.00	57.5
Kaempferol-3 O-glucoside	0.02 ± 0.00	0.48	0.07	nd	nd	-
Myricetin	0.13 ± 0.00	3.56	0.48	0.10 ± 0.00	0.39 ± 0.00	66.6
Myricetin-O-hexoside	nd	nd	-	0.43 ± 0.00	0.43 ± 0.00	100
Quercetin	0.54 ± 0.01	14.33	1.93	nd	1.31 ± 0.01	67.9
Quercetin-3-O-hexoside	0.05 ± 0.00	1.27	0.17	nd	nd	-
(+)-Catechin	0.54 ± 0.03	14.16	1.91	nd	1.25 ± 0.01	65.5
(−)-Epicatechin	0.35 ± 0.01	9.23	1.24	nd	0.71 ± 0.00	57.4
Procyanidin B1	0.18 ± 0.00	4.68	0.63	nd	0.43 ± 0.00	68.6
Procyanidin B2	0.36 ± 0.01	9.48	1.28	nd	0.76 ± 0.07	59.2
Trans-resveratrol	1.18 ± 0.06	31.12	4.19	nd	2.18 ± 0.01	52.1
2-S-Glutathionyl caftaric acid	0.71 ± 0.02	18.63	2.51	nd	0.68 ± 0.13	27.2
Sum	36.58	966.81	130.13	3.41	66.63	51.2

Data are expressed as mean ± standard deviation (n = 3); nd: not detected.