ArticleAntioxidants (Basel, Switzerland)2022
Green Techniques for Preparation of Red Beetroot Extracts with Enhanced Biological Potential.
Article in Antioxidants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Physicochemical and Bioactive Stability of a Beetroot-Tarragon Microgreen Beverage During Refrigerated Storage.Molecules (Basel, Switzerland) · 2026Article
- Valorisation of Beetroot Peel for the Development of Nutrient-Enriched Dehydrated Apple Snacks.Foods (Basel, Switzerland) · 2025Article
- Advances in Bract Coloration: Diversity, Pigment Synthesis, and Regulatory Mechanisms in Ornamental Plants.Plants (Basel, Switzerland) · 2025Review
- Production of Red Beetroot (Foods (Basel, Switzerland) · 2025Article
- Extraction and Analysis of Natural Color From Beetroot (Food science & nutrition · 2025Article
- Exploring Agro-Industrial By-Products: Phenolic Content, Antioxidant Capacity, and Phytochemical Profiling via FI-ESI-FTICR-MS Untargeted Analysis.Antioxidants (Basel, Switzerland) · 2024Article
- Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues.Foods (Basel, Switzerland) · 2024Review
- Article
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Authors and funding
8 authors.
Funding
Abstract
Red beetroot is well known for its high proportion of betalains, with great potential as functional food ingredients due to their health-promoting properties. The objective of this study was to investigate the influence of processing techniques such as Soxhlet, cold, ultrasound and supercritical fluid extraction on the betalains content and its antioxidant, anti-inflammatory and antihyperglycemic activities. Whilst Soxhlet extraction with water has provided the highest yield, the highest content of total phenolics was found in an extract prepared using Soxhlet extraction with 50% ethanol. Amongst eight phenolic compounds detected in the extracts, protocatechuic acid was the most abundant. The concentrations of total phenolics ranged from 12.09 mg/g (ultrasound extraction with 30% methanol) to 18.60 mg/g (Soxhlet extraction with 50% ethanol). The highest anti-inflammatory activity was observed for cold extraction with 50% methanol extract. The high radical scavenging activity of supercritical fluid extracts could be a consequence of nonphenolic compounds. The chemometrics approach was further used to analyse the results to find the "greenest" method for further possible application in the processing of beetroot in the food and/or pharmaceutical industry. According to the standard score, the best extraction method was determined to be Soxhlet extraction with 50% ethanol.
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