Mineral Profile of Beetroot Ferments Enriched with Parsley Leaves

Fermented vegetable beverages are increasingly considered functional foods, yet the effect of fermentation and plant-based fortification on their mineral profile remains insufficiently described. This study aimed to evaluate the mineral composition of beetroot ferments enriched with parsley leaves, considering the technological form of the additive and fermentation time. Beetroot ferments were prepared without parsley addition (control) and with chopped or blended parsley leaves, and analyzed after 24, 48, 72, and 96 h of fermentation. The concentrations of Ca, K, Mg, Na, Fe, Mn, Zn, and Cu were determined using microwave plasma atomic emission spectrometry (MP-AES) after microwave-assisted digestion, and their contribution to dietary reference values was calculated. The results showed that potassium was the dominant macroelement, with the highest content observed in the sample with chopped parsley after 72 h. Parsley addition increased the levels of selected minerals, particularly Ca, Mg, and Mn, while Fe showed variable changes depending on fermentation time and parsley leaf form. Zinc showed the greatest variability during fermentation, while copper remained at relatively low levels. The findings indicate that parsley leaves can improve the mineral profile of beetroot ferments, and that fermentation time and additive fragmentation are important factors shaping their nutritional value.