Betalains, total polyphenols, and antioxidant contents in red beetroot peel (Cylindra type)

Abstract Since significant percentage of fruits and vegetables go to waste during processing, investigation how improve the valuable products extraction from wastes is an undeniably effective way save planet. Beetroot (root, peel, stalk) a chief source natural betalain color compounds phenolic with copious radical scavenging activity. The major emphasis this work optimize process variables which are time (10–60 min), operating temperature (20–50 °C), aqueous ethanol solvent concentration (25–75%) for such as betalains, total polyphenols, antioxidant activity beetroot peel. Spectrophotometric analysis was applied quantification those compounds. Amongst which, lowest (25% v/v) together highest (50 °C) min) brought yielded higher results. optimization carried out using Design Expert (11.0.3) statistical software. Overall, it can be noted that improved by controlling temperature, avoiding unnecessary overuse costly solvent.