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Abstract

Red Beet root is a rich source of betacyanin. These are nitrogen containing compounds widely used as non toxic food colorants. The deep red color of beets is due to the presence of betalain pigments. There are two categories of betalains: the purple betacyanins and yellow betaxanthines pigments (Salisbury et al.,1991), functionally replace anthocyanins in 13 taxons grouped in Caryophyllales order. The major advantages of betalains as dietary antioxidants are their bioavailability, which is greater than most flavanoids, and their superior stability in comparison to anthocyanin. Although they are used as food colourants, remain understudied in terms of their antioxidant potential. So the present study was attempted to extract and to evaluate the content of betalain and its antioxidant potential by enzymatic and non enzymatic method from red beet root. This study has revealed that some of the antioxidant enzymes that are found to provide a protection against the reactive oxygen species are superoxide dismutase, catalase, peroxidase, glucose-6-phosphate dehydrogenase and ascorbate oxidase were found to be higher. The non-enzymatic method was done by quantification of vitamin C, and DPPH method. From HPTLC analysis, it was confirmed the presence of two flavanoid compounds. So the above study reveals that, the high antioxidant potential may be due to presence of these two flavanoid compounds. Because of its high antioxidant potential, the production of beet root pigments has to be performed using cell suspensions and transformed roots in bioreactors.

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	JPR Solutions

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