Antioxidant and Antioxidant capacity of raw and processed Nigerian Beetroot (Beta vulgaris)

Abstract

Raw and processed Beetroot (Beta vulgaris) were assessed for the natural antioxidants; Total phenol, flavonoids, vitamin C using Folin-Ciocalteau, potassium acetate and dinitophenyl hydrazine. The antioxidant radical scavenging abilities were evaluated using 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) [ABTS] and ferric reducing antioxidant property [FRAP] respectively. Raw beetroots and the beetroot juice contained the highest amount of total phenol (98.08. ± 8.16mg/g and 98.08. ± 5.77mg/GAE/g) respectively. Oven dried beetroot have the lowest value for total phenol (94.23 ± 2.72mg/GAE/g. The heat treated beetroot had the highest flavonoids of 96.67±10.10mgGE/g. Flavonoids were lowest for the raw beetroot (63.34±4.