## 3 Results and Discussion
### Beetroots
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Sample Code**} & **TPC** & **BC** & **VC** & **ABTS** \\  & **[mg Chlorogenic** & **[mg Betanin/** & **[mg Vulgaxanthin/** & **[mg Solids/100 mL]** \\  & **Acid/100 g Solids]** & **100 g Solids** & **100 g solids]** & **[mg Solids/100 mL]** \\ \hline B0 & 2547 \(\pm\) 50 \({}^{\text{a}}\) & 778 \(\pm\) 9 \({}^{\text{a}}\) & 261 \(\pm\) 4 \({}^{\text{a}}\) & 14.1 \(\pm\) 0.8 \({}^{\text{b}}\) \\ B1 & 2751 \(\pm\) 12 \({}^{\text{b}}\) & 898 \(\pm\) 7 \({}^{\text{b}}\) & 311 \(\pm\) 3 \({}^{\text{b}}\) & 10.7 \(\pm\) 0.4 \({}^{\text{a}}\) \\ B2 & 2645 \(\pm\) 11 \({}^{\text{a,b}}\) & 848 \(\pm\) 23 \({}^{\text{b}}\) & 361 \(\pm\) 13 \({}^{\text{c}}\) & 12.1 \(\pm\) 0.4 \({}^{\text{a,b}}\) \\ \hline J0 & 958 \(\pm\) 19 \({}^{\text{a}}\) & 2615 \(\pm\) 83 \({}^{\text{a}}\) & 743 \(\pm\) 21 \({}^{\text{a}}\) & 8.7 \(\pm\) 0.6 \({}^{\text{c}}\) \\ J1 & 1030 \(\pm\) 11 \({}^{\text{a}}\) & 2867 \(\pm\) 37 \({}^{\text{b}}\) & 848 \(\pm\) 20 \({}^{\text{b}}\) & 2.1 \(\pm\) 0.3 \({}^{\text{b}}\) \\ J2 & 978 \(\pm\) 21 \({}^{\text{a}}\) & 2783 \(\pm\) 17 \({}^{\text{a,b}}\) & 878 \(\pm\) 5 \({}^{\text{b}}\) & 5.2 \(\pm\) 0.8 \({}^{\text{a}}\) \\ \hline DASDJC0 & 2070 \(\pm\) 43 \({}^{\text{b}}\) & 496 \(\pm\) 3 \({}^{\text{b}}\) & 390 \(\pm\) 6 \({}^{\text{b}}\) & 36.0 \(\pm\) 18.0 \({}^{\text{a}}\) \\  & (288\%) & (25\%) & (70\%) & \\  & 1479 \(\pm\) 73 \({}^{\text{a}}\) & 418 \(\pm\) 5 \({}^{\text{a}}\) & 292 \(\pm\) 3 \({}^{\text{a}}\) & 36.1 \(\pm\) 18.1 \({}^{\text{a}}\) \\  & (191\%) & (19\%) & (46\%) & \\ DASDJC2 & 1992 \(\pm\) 82 \({}^{\text{b}}\) & 491 \(\pm\) 5 \({}^{\text{b}}\) & 400 \(\pm\) 8 \({}^{\text{b}}\) & 36.0 \(\pm\) 16.7 \({}^{\text{a}}\) \\  & (272\%) & (24\%) & (61\%) & \\ \hline FDP0 & 1532 \(\pm\) 69 \({}^{\text{a}}\) & 542 \(\pm\) 42 \({}^{\text{a}}\) & 241 \(\pm\) 10 \({}^{\text{a}}\) & 26.2 \(\pm\) 1.6 \({}^{\text{b}}\) \\ FDP1 & 1523 \(\pm\) 42 \({}^{\text{a}}\) & 619 \(\pm\) 12 \({}^{\text{a}}\) & 282 \(\pm\) 5 \({}^{\text{b}}\) & 17.4 \(\pm\) 1.3 \({}^{\text{a}}\) \\ FDP2 & 1705 \(\pm\) 47 \({}^{\text{a}}\) & 576 \(\pm\) 10 \({}^{\text{a}}\) & 245 \(\pm\) 11 \({}^{\text{a,b}}\) & 21.6 \(\pm\) 0.6 \({}^{\text{a,b}}\) \\ \hline \hline \end{tabular} Note: \({}^{\text{a}}\)—the same symbols in the columns indicate homogeneous groups (for each group of materials separately).  
\end{table} 
Table 2: Polyphenol content (TPC) and RC in relation to juices (in brackets), betalain content: red pigments (BC), yellow pigments (VC), antioxidant activity (ABTS) of the beetroots (B), juice (J), dried juice (DASDJC), and dried pomace (FDP). these pigments. [PERSON] et al. [16] observed a similar relationship when treating beetroots with a different number of pulses. Thus, it can be concluded that the application of a PEF increases the extraction of betalains as an effect of better permeability of the cell membrane. The antioxidant activity of the tested beetroots varied from 10.7 \(\pm\) 0.4 mg d.m./100 mL to 14.1 \(\pm\) 0.8 mg d.m./100 mL (Table 2). The obtained results showed that the control sample (B0) had the lowest antioxidant activity. More free radicals were neutralized in the samples treated with PEF. These results are in compliance with the analysis of the total phenolic content and betalain content, as both groups of compounds contribute to antioxidant activity. Due to the increased permeability of the cell membrane, the beetroots with an increased content of bioactive compounds presented a better antioxidant activity than the untreated samples. [PERSON] [33] noted the same relationship when applying a PEF to beetroots, as the author observed more juice extracted after the treatment. In that case, the application of a PEF to beetroots led to a 38.5% increase in juice yield, which was significantly higher compared to the control group.