Red Beet and Tarragon Microgreens: Phytochemical Composition, Antioxidant Activity, and Sensory Properties of Cold-Pressed Juices

This study investigated the phytochemical composition, antioxidant properties, and sensory characteristics of cold-pressed juices prepared from red beet (Beta vulgaris L.) and tarragon (Artemisia dracunculus L.) microgreens, which remain largely unexplored as raw materials for beverage production. Targeted analyses using spectrophotometric methods and UHPLC-Q-ToF-MS identified betalains as major pigments in beet juice and estragole together with quercetin glycosides in tarragon juice, highlighting their contrasting phytochemical profiles. Beet juice exhibited higher total phenolic 73.48 ± 2.11 mg GAE/100 mL and flavonoid contents 47.26 ± 1.44 mg QE/100 mL, along with betalains 32.85 ± 1.09 mg/100 mL, while tarragon juice contained more chlorophylls 18.73 ± 0.92 mg/100 mL. Antioxidant assays confirmed superior ABTS 132.84 mg TE/100 mL and FRAP 118.42 mg TE/100 mL activities in beet juice, with values strongly correlated to phenolic concentration. Sensory evaluation with trained panelists and a consumer group n = 74 indicated moderate acceptance, with tarragon juice rated slightly higher for taste and overall acceptability despite the stronger visual appeal of beet juice. These findings provide evidence that both beet and tarragon microgreens can serve as complementary sources of bioactive compounds and colorants, supporting their application in the development of cold-pressed functional beverages with distinct nutritional and sensory attributes.