2.3.3. Sugar Content Analysis

Sampling and determination of sugar content were performed following the CSN 46 2110 ˇ standard. Laboratory processing of whole sugar beet beetroots bean with its cleaning and subsequent mechanical processing. Beetroots were cut into slices to represent its entire profile. In this way, a sample was taken from each beetroot and further grated on a mechanical grater. The grated material was thoroughly mixed to be sufficiently homogeneous. From the sample, thus prepared, 26 g was again weighed, put into a beaker, and circumfused with the extraction solution. This was followed by heating in a water bath heated to 80 ◦C for 30 min. After this time, the samples were cooled to room temperature, filtered through a filter, and the filtrate was poured through a tube of an automatic polarimeter (Polarimeter MCP 200, Anton Paar, Graz, Austria).
