Effects of Extraction Solvents on the Total Phenolic Content, Total Flavonoid Content, and Antioxidant Activity in the Aerial Part of Root Vegetables

The present study aimed to investigate the total phenolics, flavonoids, and antioxidant activity in terms of DPPH scavenging, reducing power, H2O2 scavenging aerial parts onion, white radish, red carrot, beet as affected by different extraction solvents. Generally, part these vegetables has high properties. Samples were extracted with methanol (100 70%), ethanol water. Total phenolic content was highest when samples using 100% methanol, while yielded flavonoids. values obtained plant 70% ethanol, extract had power. Partial least regression (PLS) performed validate optimum solvent for antioxidants their each plant. PLS indicated that there a variation validation extracts capacity root vegetables, which is natural, indicates they may have health dietetic advantages consumers.