The current study was designed with the main purpose to determine the impact of ethanol and methanol on the betalains extraction of beetroot (<i>Beta vulgaris Cv. Pablo</i>). Beetroot was purchased from Lidl supermarket, Lincolnshire, UK. The Pablo beetroot was trimmed and cut into slices. The slices are cut into 1/4 pieces. 10g of fresh beetroot was blended with 200ml of water (control), methanol, and ethanol at a concentration of 25,50, 75, and 100%. The mixture of the beetroot cut sample with different concentrations of solvents was blended using a KENWOOD blender (TYPE: FDP30), Hampshire, the United Kingdom for 3 minutes. The blended extract was Filtered using (Whatman 1) and diluted 10 times with deionised water and the absorbance of the diluted juice was read at 538 and 476nm for betacyanin and betaxanthin respectively and corrected absorbance was used at 600nm using an Eppendorf Bio Spectrometer basic UV-VIS Spectrometer and glass cuvette with a water blank. The results indicate higher extraction of betacyanin and betaxanthin at 50, 25, 75%, control, and 100% of methanol of which are (1.053 and 0.944), (0.959 and 0.814), (0.734 and 0.584), (0.622 and 0.543), and (0.538 and 0.506) respectively. Ethanol extraction was observed to have lower extraction of betalains as compared with methanol. The highest extraction of ethanol was observed at 50, 25, 75 and 100% of which are (0.673 and 0.654), (0.671 and 0.620), (0.514 and 0.534), and (0.003 and 0.023) respectively. Further research will be needed with various solvents to optimise the extraction process of betalains in beetroot.

Impact of ethanol and methanol on the betalains extraction of beetroot (Beta vulgaris Cv. Pablo)

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