LAPSE:2023.5987v1
Published Article
LAPSE:2023.5987v1
Bioactive and Antimicrobial Properties of Oven-Dried Beetroot (Pulp and Peel) Using Different Solvents
February 23, 2023
Abstract
Beetroot is a widely consumed crop all over the world and contains plenty of bioactive compounds. In this study, we analyzed the bioactive as well as the antimicrobial properties of the oven-dried beetroot (pulp and peel) using different solvents. The 50% methanolic extract yielded the highest content of total polyphenols and total flavonoids as well as the reducing power of the beetroot. The beetroot peel exhibited a higher content of total polyphenols, total flavonoids, and reducing power activity under all the extraction solvents. Mixture of methanol and water (50% v/v) extracted the highest chlorogenic acid (78.24 mg/100 g) of the dried beetroot peel, while 1,2-dihydroxybenzene was the most noteworthy phenolic compound (42.52 mg/100 g) in beetroot peel methanolic extract. The 50% methanolic extract of both peel and pulp demonstrated the highest antibacterial and anticandidal potential. These results can be helpful for beetroot consumption.
Beetroot is a widely consumed crop all over the world and contains plenty of bioactive compounds. In this study, we analyzed the bioactive as well as the antimicrobial properties of the oven-dried beetroot (pulp and peel) using different solvents. The 50% methanolic extract yielded the highest content of total polyphenols and total flavonoids as well as the reducing power of the beetroot. The beetroot peel exhibited a higher content of total polyphenols, total flavonoids, and reducing power activity under all the extraction solvents. Mixture of methanol and water (50% v/v) extracted the highest chlorogenic acid (78.24 mg/100 g) of the dried beetroot peel, while 1,2-dihydroxybenzene was the most noteworthy phenolic compound (42.52 mg/100 g) in beetroot peel methanolic extract. The 50% methanolic extract of both peel and pulp demonstrated the highest antibacterial and anticandidal potential. These results can be helpful for beetroot consumption.
Record ID
Keywords
antioxidant activity, beetroot, flavonoid, oven drying
Suggested Citation
Salamatullah AM, Hayat K, Alkaltham MS, Ahmed MA, Arzoo S, Husain FM, Al-Dossari AM, Shamlan G, Al-Harbi LN. Bioactive and Antimicrobial Properties of Oven-Dried Beetroot (Pulp and Peel) Using Different Solvents. (2023). LAPSE:2023.5987v1
Author Affiliations
Salamatullah AM: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia [ORCID]
Hayat K: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
Alkaltham MS: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
Ahmed MA: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia [ORCID]
Arzoo S: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia [ORCID]
Husain FM: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
Al-Dossari AM: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
Shamlan G: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
Al-Harbi LN: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia [ORCID]
Hayat K: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
Alkaltham MS: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
Ahmed MA: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia [ORCID]
Arzoo S: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia [ORCID]
Husain FM: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
Al-Dossari AM: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
Shamlan G: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
Al-Harbi LN: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia [ORCID]
Journal Name
Processes
Volume
9
Issue
4
First Page
588
Year
2021
Publication Date
2021-03-27
ISSN
2227-9717
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Original Submission
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PII: pr9040588, Publication Type: Journal Article
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LAPSE:2023.5987v1
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https://doi.org/10.3390/pr9040588
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Feb 23, 2023
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