Physicochemical Properties and Evaluation of Antioxidant Potential of Sugar Beet Pulp—Preliminary Analysis for Further Use (Future Prospects)

High content of pro-health constituents in fruit and vegetable pomaces has led to their utilization as raw materials food production. They are used mostly dried form, which is microbiologically stable allows storage throughout a longer period. Nevertheless, some these kind still undervalued, among them sugar beet pulp, produced during production large quantities, often posing an environmental threat, been traditionally for feeding animals. Earlier studies on chemical composition suggested that pulp could be highly valuable terms health-promoting aspects. Therefore, this work, research was directed prove the nutritional potential material. Thus, attempt made characterize its carbohydrate profile, well qualities, with particular emphasis effect extraction polyphenols phenolic acids, flavonoids, flavonols, also antioxidant activity, measured by ABTS FRAP methods. The soluble insoluble fraction dietary fiber total were determined pulp. It found source nutrients (around 10% protein, 7% fat, 8% sugar, 4% ash), (nearly 70%), significant amounts sugars present free saccharides (fructose glucose) polysaccharide residues (arabinose, galacturonic acid, rhamnose, glucose). In addition, it polyphenols, acids high regardless applied method. we may suggest become ingredient functional food.