A study on physicochemical properties of fresh beetroot (Beta vulgaris L.)

Beetroot (Beta vulgaris L.), a biennial root vegetable of the Chenopodiaceae family, is widely recognized for its nutritional and functional properties. This study investigated the physicochemical characteristics of fresh beetroot with physical parameters, including colour and moisture content and biochemical parameters such as pH, total soluble solids (TSS), carbohydrate, betalain, total phenolic content (TPC) and protein. Colour measurements using the CIE Lab* system showed L*, a* and b* values of 48.26±0.37, 5.76±0.39 and 3.48±0.22, respectively, indicating the presence of betalain pigments. The moisture content was found to be 87.86±0.16% (wet basis), highlighting the importance of proper storage to prevent spoilage. The pH was 6.41, reflecting a slightly acidic nature beneficial for shelf stability. Total soluble solids (TSS) were measured at 2.7 °Bx, indicating the presence of natural sugars. Carbohydrate content was 9.42%, while betalain content was 106.41 mg/100 g, supporting the antioxidant capacity of beetroot. The total phenolic content (TPC) was 119.07±2.10 mg/100 g and protein content was 1.54%. These findings confirm beetroot's status as a nutrient-rich and antioxidant-rich vegetable, suitable for functional food applications and value-added product development.