EAS Publisher | Extraction of Natural Colour from Beet Root (Beta vulgaris) its Phytochemical Analysis and Antibacterial Activity

Extraction of Natural Colour from Beet Root (Beta vulgaris) its Phytochemical Analysis and Antibacterial Activity

DOI : https://doi.org/10.36349/easjnfs.2021.v03i04.002

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Beet root (Beta vulgaris) is a rich source of Antioxidant and minerals including sodium, potassium, iron and magnesium. Beet root are low in calories value (about 45Kcal per 100g) and zero cholesterol. Food colour is the most important parameters improve food quality to a significant level. Beet root has several medicinal properties such as anti-hypertensive, anti-microbial, anti-inflammatory, hepato-protective, anti-cancer and diuretic. This study was conducted to improve the use of natural colorants in food and food products and also improve the nutritional quality of food. The chemical analysis of these study showed beet root have a phytochemical property. The present study was designed to evaluate phytochemical analysis and antibacterial activity of beet root and to provide a brief knowledge association with health benefits of beet. In conclusion, these results suggest that beet root have good phytochemical properties.

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