COMPARATIVE STUDY ON PHYTOCHEMICAL PROPERTIES OF BEETROOT AND DEVELOPED BEETROOT JELLY

Abstract

Beetroot (Beta vulgaris L.) is enriched with phytochemicals such as flavonoids, anthocyanin, betalains etc. and widely known for its numerous health benefits. This study assessed the physicochemical and bioactive compounds along with vitamins minerals composition, and sensory attributes of different forms of beetroot and developed product (Jelly). Beetroot powder and pomace powder were prepared by cabinet drying and sun drying process and jelly were developed from fresh juice and powder. Bioactive compounds (Total Flavonoids Content-TFC, Total Polyphenol Contents-TPC, Total Anthocyanin Contents-TAC, Betalains; Betacyanins, Betaxanthin, Betalamic acid) and antioxidant capacity were analyzed. Cabinet dried beetroot powder contains a higher quantity of bioactive compounds (TFC: 49.78 mg/100gm, TPC: 5.81 mg/100gm, TAC: 889.55 mg/100gm, Antioxidant Capacity: 31.11%) compared to other beetroot samples. Betalain contents were also found highest in cabinet dried powder and were 332.91, 142.91, 103.94 mg/gm for betacyanins, betaxanthin and betalamic acid respectively. Jelly developed from fresh juice has the best sensory attributes among the jellies. Overall, beetroot contains a significant quantity of nutrients & phytochemicals (Anthocyanin, betalains etc.) and have a bright prospect for developing values added products.