Metabolic Profiling of Antioxidant, Bioactive Phytochemical, and Nutritional Composition of Beta vulgaris L.

Beta vulgaris L. (Chenopodiaceae) represents the most powerful nutritious vegetable that is cultivated in many countries as a health-promoting functional food and has been used to treat a variety of diseases for many years as a source of conventional medicine. Additionally, people regularly eat it as a regular part of their diet and frequently utilize as a food coloring ingredient in manufacturing processes. The study evaluated the antioxidant capacity and phytochemical properties and analyzed the nutritional value of B. vulgaris that qualifies for human consumption as food and medication. The current study reported that twenty-two polyphenols were identified, seventeen amino acids, vitamin and mineral composition, high antioxidant capacity of ABTS˙⁺ (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid), cupric ion reducing antioxidant capacity (CUPRAC), DPPH˙(2,2-diphenyl-1-picrylhydrazyl), ferric-reducing antioxidant power (FRAP), and acetylcholinesterase inhibitory activity (AChE). Phytochemicals extracted from B. vulgaris have the capacity to function as natural antioxidants and useful food additives, to replace their synthetic antioxidants, which cause harmful side effects on human health.The study's findings generally indicated that red beetroot extracts can be used as a safe, cheap, and available natural health food due to their high antioxidant activity, vitamin content, acetylcholinesterase inhibitory activity, mineral contents, polyphenols, and amino acids.