Chemical and functional properties of Beetroot (Beta vulgaris L.) for product development: A review

Abstract

Beet root (Beta vulgaris L.) commonly known as ‘chukander’ are notable for their sweetness, they have the high sugar content, but they are very low in calories. The botanical classification of beetroot as an herbaceous biennial from Chenopodiaceae family. Fresh beetroot also supplies nutritional bonus, their green tops are an excellent source of beta-carotene, calcium and iron. It is basically the cool season vegetable crops grown throughout the world. Beetroot is fulfill with the sources as antioxidants and nutrients, including magnesium, sodium, potassium, vitamin C and betalaine and has several varieties with bulb colors ranging from yellow to red. Deep red-colored beet roots are the most popular for human consumption, both cooked and raw as salad or juice. Beetroots contain active compounds such as carotenoids, saponins, betacyanines, betanin, polyphenols and flavonoids. Therefore, beetroot ingestion can be considered a factor in cancer prevention. The betalains which available in beetroot are mainly betacyanins and betaxanthins. Betalains nutritional agent for the prevention and treatment of hypertension and cardiovascular diseases. They have antimicrobial and antiviral effects and also can inhibit the proliferation of cells in human tumor cells. Beetroot candy are also prepared by osmotic dehydration which can be used in bakery products, confectionary, in ice creams etc.