CHEMICAL COMPOSITION AND MEDICINAL PROPERTIES OF RED BEET (BETA VULGARIS L.)
Keywords:
phenolic compounds, HPLC, antioxidant activity, flavonoids, Salicylic acid, Rutin, Quercetin, Apigenin, Kaempferol, Gallic acidAbstract
In this research work, the high-performance liquid chromatography (HPLC) method was used to determine the phenolic compounds in red beetroot and to assess their quantitative content. As a result of the analysis, a number of biologically active phenolic substances were identified in the sample, including Salicylic acid, Rutin, Kaempferol, Apigenin, Quercetin and Gallic acid, and their concentration and amount per 100 g of raw material were calculated. The results obtained showed that the composition of phenolic acids and flavonoids is balanced and they have high antioxidant activity. The results of the study scientifically substantiate the possibilities of using the studied plant raw materials in the production of functional food products and as biologically active additives.
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