Polyphenol content, antioxidant capacity and protein level effects of beetroot and carob-based pre-workout

The present study aimed to asses the effect of mixing beet root (Beta vulgaris L) and carob (Ceratonia siliqua) on the antioxidant capacity and the protein level in the pre-workout. We procced to use the distilled water to extract the pre-workout powder, Spectrophotometry technique was employed to assess the total phenol content and protein level using the Folin-Ciocalteu test, and Bradford method respectively , Flavonoids were quantified using UV-Visible spectrometry in the presence of aluminum trichloride (AlCl3). For the antioxidant capacity, anti-radical activity (DPPH test), assay of total antioxidant capacity (CAT) and potassium ferricyanide reducing power test (FRAP) were used. It is observed that the yield of the aqueous extract was found to be 10%. The concentration of polyphenols in the aqueous extract was estimated at 224.8 ± 31.88 µg EAG/mg E, while the flavonoid content was measured at 1.84 ± 0.90 µg EQ/mg E. The IC50 value obtained from the DPPH test was 313.07 μg/ml. Additionally, the CAT and FRAP assays indicated values of 55% and an EC50 of 249.859 μg/ml, respectively. Furthermore, the extract contained a protein concentration of 11.90 ± 0.143 g per 100 g of dry weight. In conclusion, aqueous extract is high in phenol and flavonoids, and demonstrated a significant antioxidant capacity. The high protein level makes it a great choice for athletes.