20.500.12556/DKUM-85093 Green techniques for preparation of red beetroot extracts with enhanced biological potential 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. red beetroot supercritical fluid extraction antioxidant activity anti-inflammatory activity antihyperglycemic activity chemometric approach rdeča pesa superkritična ekstrakcija fluidov antioksidanti true false true MDPI Angleški jezik Slovenski jezik https://www.mdpi.com/journal/antioxidants © 2022 by the authors Znanstveno delo 2023-08-18 10:33:32 2023-08-18 10:33:33 2025-04-10 07:22:24 0000-00-00 00:00:00 2022 0 0 19 str. št. 5 Letn. 11 2022 0000-00-00 Zaloznikova Objavljeno NiDoloceno 2022-03-29 2022-04-19 2022-04-20 543 105535747 10.3390/antiox11050805 2076-3921 Green_Techniques_for_Preparation_o-Borjan-2022.pdf Green_Techniques_for_Preparation_o-Borjan-2022.pdf 1 7FD55ADB2BB5A04B4D323962CDEEC72A 841146be3b3521343f5432110182f888c1549d67c94b7726fa6c4310d74f7f03 a7595782-3da2-11ee-8efa-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=169730 https://www.mdpi.com/2076-3921/11/5/805 0 b2b70dd1-3da2-11ee-8efa-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=169731 Fakulteta za kemijo in kemijsko tehnologijo Medicinska fakulteta 0 0 0