2026-06-22T20:10:02Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/112172026-01-16T01:05:20Zcom_10259.4_2520com_10259_5086com_10259_2604col_10259.4_2521

Gaona Ruiz, María 1e918d8f-a5ff-4cda-9fd7-bf872234467d 600 Vallejos Calzada, Saúl 567 600 0000-0001-5522-6574 Rodríguez Velasco, Ana 43911fca-b1a7-478c-b98b-3e97c29e19b2 600 Trigo López, Miriam 556 600 0000-0001-5948-1230 Carrillo Pérez, Celia 107 600 0000-0001-8199-9642 2026-01-15T07:34:53Z 2026-01-15T07:34:53Z 2025-06 2772-5022 https://hdl.handle.net/10259/11217 10.1016/j.afres.2025.101120 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. 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). application/pdf eng Elsevier Applied Food Research. 2025, V. 5, n. 2. p. 101120 https://doi.org/10.1016/j.afres.2025.101120 Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Ready-to-eat cooked beetroot Beetroot liquid Betalains Polyphenols Total antioxidant capacity Alimentos-Composición Alimentos-Análisis Food-Composition Food-Analysis Fast-track analysis of beetroot using the liquid generated during the cooking process info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Applied Food Research 5 2 101120 THUMBNAIL Gaona-afr_2025.pdf.jpg Gaona-afr_2025.pdf.jpg IM Thumbnail image/jpeg 5092 https://riubu.ubu.es/bitstream/10259/11217/4/Gaona-afr_2025.pdf.jpg 3b59d5574d34e5a4301b20a85f6e7d6a MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 1362 https://riubu.ubu.es/bitstream/10259/11217/3/license.txt 5d013bfa6e473ff0db22cd82a4d71a70 MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 805 https://riubu.ubu.es/bitstream/10259/11217/2/license_rdf 4460e5956bc1d1639be9ae6146a50347 MD5 2 ORIGINAL Gaona-afr_2025.pdf Gaona-afr_2025.pdf application/pdf 4808128 https://riubu.ubu.es/bitstream/10259/11217/1/Gaona-afr_2025.pdf 25a8a23ffaa5311cd681f63021c86870 MD5 1 10259/11217 oai:riubu.ubu.es:10259/11217 2026-01-16 02:05:20.929 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es RWwgYXV0b3IgY29tbyDDum5pY28gdGl0dWxhciBkZSBsb3MgZGVyZWNob3MgZGUgcHJvcGllZGFkIGludGVsZWN0dWFsIGRlIGxhIG9icmEsIG8gZGlzcG9uaWVuZG8gZGUgbG9zIGRlYmlkb3MgcGVybWlzb3MgZGUgbG9zIG90cm9zIHRpdHVsYXJlcywgc2kgbG9zIGh1YmllcmEsIHkgZW4gdmlydHVkIGRlIGxvcyBkZXJlY2hvcyBxdWUgbGUgY29uZmllcmUgbGEgbGVnaXNsYWNpw7NuIHZpZ2VudGUgc29icmUgcHJvcGllZGFkIGludGVsZWN0dWFsIHkgZGVyZWNob3MgZGUgYXV0b3IsIApBVVRPUklaQSBhIGxhIFVuaXZlcnNpZGFkIGRlIEJ1cmdvcyBhIGRpZnVuZGlyLCBkZSBtYW5lcmEgZ3JhdHVpdGEsIGVsIGNvbnRlbmlkbyBkZSBsb3MgYXJjaGl2b3MgZGlnaXRhbGVzIHF1ZSBjb3JyZXNwb25kZW4gYWwgZG9jdW1lbnRvIGRlc2NyaXRvIGFudGVyaW9ybWVudGUsIGNvbiBjYXLDoWN0ZXIgbm8gZXhjbHVzaXZvIHkgZGUgbWFuZXJhIHDDumJsaWNhIGVuIGFjY2VzbyBhYmllcnRvIGEgdHJhdsOpcyBkZSBJbnRlcm5ldCwgcGFyYSBsbyBxdWUgbGEgQmlibGlvdGVjYSBwcm9jZWRlcsOhIGEgYXJjaGl2YXJsb3MgZW4gZWwgUmVwb3NpdG9yaW8gSW5zdGl0dWNpb25hbC4gQXNpbWlzbW8gYXV0b3JpemEgYSBsYSBVbml2ZXJzaWRhZCBkZSBCdXJnb3MgYSByZWFsaXphciBsYXMgdHJhbnNmb3JtYWNpb25lcyBuZWNlc2FyaWFzIGRlIGZvcm1hdG8sIG5vIGRlIGNvbnRlbmlkbywgcGFyYSBnYXJhbnRpemFyIGxhIHByZXNlcnZhY2nDs24geSBlbCBhY2Nlc28gZW4gZWwgZnV0dXJvLgoKRWwgYXV0b3IgZGlzcG9uZSwgZW4gdG9kbyBjYXNvLCBkZWwgZGVyZWNobyBhIHJldm9jYXIgZXN0YSBhdXRvcml6YWNpw7NuLgoKTGEgY2VzacOzbiBkZSBkZXJlY2hvcyBkZSBlc3RhIG9icmEgc2UgZW5jdWVudHJhIHN1amV0YSBhIGxhIGxlZ2lzbGFjacOzbiB2aWdlbnRlIHNvYnJlIHByb3BpZWRhZCBpbnRlbGVjdHVhbCB5IGRlcmVjaG9zIGRlIGF1dG9yLiBTdSBkaWZ1c2nDs24gZW4gZWwgUmVwb3NpdG9yaW8gc2Vyw6EgYmFqbyBsYSBtb2RhbGlkYWQgZGUgbGljZW5jaWEgQ3JlYXRpdmUgQ29tbW9ucyBvIGVxdWl2YWxlbnRlOiByZWNvbm9jaW1pZW50byDigJMgdXNvIG5vIGNvbWVyY2lhbCDigJMgc2luIG9icmEgZGVyaXZhZGEsIHBvciBsYSBxdWUgc2UgcGVybWl0ZSBoYWNlciBjb3BpYSwgZGlzdHJpYnVpciB5IGNvbXVuaWNhciBww7pibGljYW1lbnRlIGxhIG9icmEgc2llbXByZSBxdWUgc2UgY2l0ZSBhbCBhdXRvciwgZWwgdXNvIHF1ZSBzZSBoYWdhIGRlIGVsbGEgc2VhIG5vIGNvbWVyY2lhbCB5IG5vIHNlIGNyZWVuIG9icmFzIGRlcml2YWRhcyBhIHBhcnRpciBkZSBsYSBvcmlnaW5hbC4K