RT info:eu-repo/semantics/article
T1 Fast-track analysis of beetroot using the liquid generated during the cooking process
A1 Gaona Ruiz, María
A1 Vallejos Calzada, Saúl
A1 Rodríguez Velasco, Ana
A1 Trigo López, Miriam
A1 Carrillo Pérez, Celia
K1 Ready-to-eat cooked beetroot
K1 Beetroot liquid
K1 Betalains
K1 Polyphenols
K1 Total antioxidant capacity
K1 Alimentos-Composición
K1 Food-Composition
K1 Alimentos-Análisis
K1 Food-Analysis
AB Beetroots are vegetables with high antioxidant capacity owing to their content of bioactive compounds such as betalains, polyphenols, and other antioxidants, which serve as quality markers for beetroot products. Conventional methods for determining these compounds rely on time-consuming solid-liquid extractions requiring large amounts of solvents, which is a drawback in the food industry. This study, the first to evaluate the usefulness of the liquid present in ready-to-eat cooked beetroots for functional characterisation, aimed to develop a faster, more sustainable alternative in collaboration with the beetroot industry. Beetroot liquid and extracts (from beetroot flesh after conventional extraction) from 44 beetroot samples were analysed for betalain and polyphenol content and profile, and total antioxidant capacity. Results showed that beetroot liquid reliably indicated changes in bioactive compounds and bioactivity under increasing intensities of thermal treatment, with an identical betalain and polyphenol profile to that obtained via mass spectrometry in extracts. A linear regression model enabled the prediction of beetroot functionality, reducing pre-quantification time from 105 min to 5 min and eliminating the need for 10 mL of solvent per gram of sample. Validation with commercial ready-to-eat beetroots confirmed the method's reliability. This novel approach offers the beetroot industry a rapid, capable of being automated, and more sustainable alternative for quality assessment, ensuring efficient monitoring of beetroot functionality.
PB Elsevier
SN 2772-5022
YR 2025
FD 2025-06
LK https://hdl.handle.net/10259/11217
UL https://hdl.handle.net/10259/11217
LA eng
NO The financial support provided by Fondo Europeo de Desarrollo Regional-European Regional Development Fund (FEDER, ERDF) and Regional Government of Castilla y León -Consejería de Educación, Junta de Castilla y León- (BU025P23) is gratefully acknowledged. This work was supported by the Regional Government of Castilla y León (Junta de Castilla y León) and by the Ministry of Science and Innovation MICIN and the European Union NextGenerationEU PRTR. Author Saul Vallejos received grant BG22/00086 funded by Spanish Ministerio de Universidades. Author María Gaona-Ruiz received a research assistant contract (UBU-08-B) funded by the Regional Government of Castilla y León. We also acknowledge the financial support provided by MCIN/AEI/ 10.13039/501100011033 and by “ERDF A way of making Europe” (grant PID2023–147301OB-I00).
DS Repositorio Institucional de la Universidad de Burgos
RD 28-abr-2026