Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

ptimization of Phenolic Compounds and Antioxidant Activity of Ultrasound Assisted Extraction of Red Beet

Document Type : Original Research

Authors
Mahshad Lavarestagh 1
Nafiseh Zamindar 2
Maryam Keshani 1
1 Graduated Master, Department of Food Science and Technology, College Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan,Iran.
2 Associate Professor, Department of Food Science and Technology, College Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan,Iran.
10.48311/fsct.2026.83395.0
Abstract
Red beet root (Beta vulgaris rubra) is an important raw material of plant origin with proven positive effects on the human body. Beet root contains a lot of antioxidants, fiber and natural colors like betalaine. Red beet root is also rich in phenolic compounds, with antioxidant properties. In this study, the effect of different process independent variables like extraction pH (3-5), temperatures (15-25ºC) and times (10- 20 min) on total soluble solids, phenolic compounds and antioxidant activity of red beet extraction were investigated. The red beet was extracted using 1:1 ratio of water ethanol, ultrasound with 75% intensity and 37 kHz frequency. Data was analyzed with design expert software and optimized by response surface method. The results showed that increase in pH and time of extraction increased the values of phenolic compounds and antioxidant activity. In addition, increase in temperature up to 20 ºC increased amounts of these responses but the temperatures higher than 20ºC caused decrease in the responses. The experimental results obtained at the optimal points were not significantly different from predicted values (P < 0.05).
 
Keywords
Red Beet
Ultrasound
Phenolic Compounds
Antioxidant activity
Response Surface Method

Subjects

ر
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