ArticlePlants (Basel, Switzerland)2020
Nutritional Evaluation of Beetroots (
Article in Plants (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
26 citing papers in PubMed.
- Beetroot juice modulates physiological responses and accelerates recovery during the special judo performance: a randomized trial.Scientific reports · 2026Trial
- Effect of high nitrate vegetable juice supplementation on plasma nitrate and blood pressure in adults: a pilot randomized crossover intervention in healthy volunteers.Journal of nutritional science · 2022Trial
- Fresh and Fermented Beetroot: From Microbial Biotransformation to Nitrate-Nitrite-NO Signalling, Redox Homeostasis and Microbiome Interactions.International journal of molecular sciences · 2026Review
- Valorization of Beetroot Pomace as a Flour Fortifier, Functional Ingredient and Dietary Supplement.Foods (Basel, Switzerland) · 2026Article
- Exploring the valorization of green leaves accumulated as agricultural waste into plant-based fermented juices.Frontiers in nutrition · 2026Article
- Fruit and Vegetable Peels as Alternative Feed for Sustainable Poultry Production: A Solution for Small-Scale Farms in Central and Southern Ethiopia.Veterinary medicine and science · 2026Article
- Valorisation of Beetroot Peel for the Development of Nutrient-Enriched Dehydrated Apple Snacks.Foods (Basel, Switzerland) · 2025Article
- Nutrient Content, Functional Properties and Acceptability of Rock Buns Formulated From Freeze-Dried Detroit Dark Red Beetroot Pomace Flour.International journal of food science · 2025Article
- Nutritional, physicochemical, and antioxidant characterization of pomegranate, beetroot, and carrot concentrates supplemented functional whey beverages.Food chemistry: X · 2025Article
- The Effect of Osmotic Dehydration Conditions on the Potassium Content in Beetroot (Molecules (Basel, Switzerland) · 2024Article
- Optimization of Liquid Fermentation ofMolecules (Basel, Switzerland) · 2024Article
- Vegetable Waste in the Retail Sector: Evaluation and Possibilities for Use in New Product Development.Foods (Basel, Switzerland) · 2024Article
- Evaluating Biocompounds in Discarded Beetroot (Foods (Basel, Switzerland) · 2024Article
- Evaluation of the Safety and Potential Benefits of Beetroot-Based Dietary Supplements According to Their Elemental Composition.Biological trace element research · 2024Article
- Preparation and evaluation of functional cocoa-free spread alternatives from different sources.Food science & nutrition · 2024Article
- Valorization of Red Beetroot (Molecules (Basel, Switzerland) · 2024Article
- A Healthy Brazil Nut Beverage withFoods (Basel, Switzerland) · 2024Article
- Article
- Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation.Foods (Basel, Switzerland) · 2023Review
- Antioxidant Capacity, Antitumor Activity and Metabolomic Profile of a Beetroot Peel Flour.Metabolites · 2023Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Beetroot is a good source of minerals, fibers, and bioactive components. The present research work was conducted to evaluate the nutritional quality of beetroots (juice, peels, leaves and pomace) enhancing the extracted bioactive components, and developing a functional probiotic beverage. Chemical composition and minerals content of beetroot parts were estimated. The bioactive components were extracted by instant extraction method (IEM) and overnight extraction method (at -20°C) (OEM) to determine total phenolics, flavonoids, and DPPH inhibition ratio. The extracted beetroot juice was mixed with milk for valorization of the beverage nutritional value and fermented with LA-5 and ABT-5 cultures to create a novel functional beverage. Chemical composition, minerals content, and bioactive components of beverages were estimated. The leaves exhibited the highest calcium content (1200 mg/100g). Juice showed the highest amount of all minerals except for calcium and magnesium. Overnight extraction method (OEM) increased the antioxidant activity in peels and stems. Natural juice exhibited the highest activity compared to extracts. Fermentation of beet-milk beverage with LA-5 and ABT-5 cultures enhanced the beverage taste, flavor, and antioxidant capacity. Beetroot wastes and juice comprise a valuable nutritional source. Fermentation improved the nutritional value of beetroot and the acceptability of the product.
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Registered trials
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