Effect of different cooking methods on the antioxidant properties of methanolic extract of beetroot (Beta vulgaris L.)

Abstract

Beet root was cooked using three different home scale cooking methods (boiling, pressure cooking and stir frying). The antioxidant content of flavonoids, tannins and polyphenols were estimated. The antioxidant activity was determined by ferric reducing antioxidant power assay and phosphomolybdenum assay. Results indicated that the total flavonoid, tannins and total polyphenols of raw beet root were 0.31g CE/ 100g (DWB), 0.25 g TAE/ 100 g (DWB) and 0.76 g GAE /100g (DWB) respectively. Cooking methods significantly increased the antioxidant content and antioxidant activities. Boiling exhibited the highest value among the three cooking methods. The antioxidant contents significantly correlated with antioxidant activities and also the correlation between FRAP and phosphomolybdenum assay was high.