Authors : Dr. Nasreen Khan; Anjali Pathariya; Dr. Swati Jain

Volume/Issue : Volume 11 - 2026, Issue 3 - March

Google Scholar : https://tinyurl.com/562mczna

Scribd : https://tinyurl.com/ypdmmmen

DOI : https://doi.org/10.38124/ijisrt/26mar1747

Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.

Abstract : Beta vulgaris (beetroot) is a nutritionally rich root vegetable known for its diverse bioactive compounds and therapeutic potential. The present study aims to perform preliminary phytochemical screening of the ethanolic root extract of Beta vulgaris using standard qualitative methods. The extract was subjected to various phytochemical tests, which confirmed the presence of major bioactive constituents such as carbohydrates, phenolic compounds, flavonoids, saponins, and betalains, while alkaloids and terpenoids were absent or detected in trace amounts. Betalains, the characteristic red-violet pigments of beetroot, are well recognized for their strong antioxidant properties. The presence of phenolic compounds and flavonoids further indicates significant antioxidant potential of the extract. These findings highlight the potential application of beetroot as a natural source of bioactive compounds in food, pharmaceutical, and nutraceutical industries. The study supports its traditional use and emphasizes its role in health promotion and disease prevention.

Keywords : Beta vulgaris, Phytochemical Screening, Betalains, Phenolic Compounds, Flavonoids, Antioxidant Activity, Natural Pigments.

References :

1. Harborne JB (1998). Phytochemical Methods: A Guide to Modern Techniques of Plant Analysis. 3rd ed., Chapman & Hall, London.
2. Trease GE, Evans WC (2009). Pharmacognosy. 16th ed., Saunders Elsevier, Philadelphia.
3. Sofowora A (2008). Medicinal Plants and Traditional Medicine in Africa. 3rd ed., Spectrum Books Ltd., Ibadan.
4. Loponen JM, Kujala TS, Klika KD, Pihlaja K (2000). Phenolics and betacyanins in red beetroot (Beta vulgaris) root. Journal of Agricultural and Food Chemistry, 48(11): 5338–5342.
5. Georgiev VG, Weber J, Kneschke EM (2010). Antioxidant activity and phenolic content of betalain extracts from red beetroot (Beta vulgaris). Trends in Food Science & Technology, 21(3): 121–130.
6. Clifford T, Howatson G, West DJ, Stevenson EJ (2015). The potential benefits of red beetroot supplementation in health and disease. Nutrients, 7(4): 2801–2822.
7. Khan MI (2016). Stabilization of betalains: A review. Comprehensive Reviews in Food Science and Food Safety, 15(2): 316–330.
8. Kujala TS, Loponen JM, Klika KD, Pihlaja K (2000). Phenolic compounds in red beetroot and their antioxidant properties. Journal of Agricultural and Food Chemistry, 48(11): 5338–5342.
9. Kumar S, Brooks MS, O’Neill MA (2011). Antimicrobial and antioxidant properties of beetroot extract. Asian Journal of Pharmaceutical and Clinical Research, 4(3): 19–23.
10. Reddy MK, Alexander-Lindo RL, Nair MG (2005). Relative inhibition of lipid peroxidation and tumor cell proliferation by natural food colors. Food Chemistry, 92(2): 305–311.
11. Tesoriere L, Butera D, Pintaudi AM, Allegra M, Livrea MA (2004). Supplementation with betalain-rich extract decreases oxidative stress. Cancer Letters, 214(1): 1–10.
12. Cai Y, Sun M, Corke H (2003). Antioxidant activity of betalains from plants of the Amaranthaceae. Journal of Agricultural and Food Chemistry, 51(8): 2288–2294.
13. Kapadia GJ, Tokuda H, Konoshima T, Nishino H (1996). Chemopreventive activity of beetroot extract. Journal of Natural Products, 59(11): 1036–1042.
14. Vulić J, Ćebović T, Čanadanović-Brunet J, Ćetković G, Čanadanović V (2014). In vivo and in vitro antioxidant effects of beetroot extracts. Food Research International, 62: 121–128.
15. United States Department of Agriculture (USDA) (2019). FoodData Central: Beetroot nutritional composition. Available at: https://fdc.nal.usda.gov (Accessed on March 1, 2026).