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@article{152719,
        author = {Dr.Usha Devi C and Keshamma E and Dr. Radhika D Prabhu},
        title = {Extraction and Estimation of Betalain Content in Beetroot (Beta vulgaris)},
        journal = {International Journal of Innovative Research in Technology},
        year = {},
        volume = {8},
        number = {4},
        pages = {186-188},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=152719},
        abstract = {The present study was designed to undertake with the main purpose of extraction and estimation anthocyanin and betalain content in Beetroot (Beta vulgaris). Beetroot was purchased from a local market in Bangalore, Karnataka. 600 g of beetroot was washed and peeled. It was then grinded using a grinder and kept in the oven at 100°C for 30-40 min. The sample was then powdered using a blender and stored in an airtight container under refrigerated conditions (4°C) for further analysis. 0.05g of beetroot extract was diluted with 20.50 ml of deionized water and the absorbance of the diluted juice was read at 538 nm is using a spectrophotometer measured as mg betalains/100 g. The results revealed that, the betacyanin and betaxanthins content of beetroot (Beta vulgaris) was estimated as 364.93 mg/L and 249.40 mg/L, and hence total betalains was 614.33 mg/L. In conclusion, our findings delineated the beetroot samples procured from local provinces are rich sources of betalains and hence beetroot extract could be recommended as antibacterial agent and viable food ingredients as anti-oxidant.},
        keywords = {Beta vulgaris, Betalains, Extraction, Anti-bacterial, Antioxidant},
        month = {},
        }