Beetroot (Beta Vulgaris L.) Peel is generally discarded during processing despite being a rich source of nutrients and bioactive compounds. This study aimed to evaluate the nutritional, phytochemical, antioxidant, functional, and antinutritional properties of beetroot peel powder to explore its potential use as a value-added food ingredient. The peels were cleaned, dried, and ground into a fine powder, and standard analytical methods were employed for analysis. The results showed that beetroot peel powder is rich in carbohydrates and dietary fiber, with moderate protein content and very low fat levels. Mineral analysis unveiled potassium as the predominant mineral, indicating its contribution to electrolyte balance. Antioxidant evaluation identified the presence of bioactive compounds such as phenolics, flavonoids, and vitamin C (14.20 ± 0.25 mg/100 g). The powder exhibited strong antioxidant activity, as supported by DPPH radical scavenging activity (66.36 ± 0.92%) and a FRAP value of 8.14 ± 0.32 mg ascorbic acid equivalents (AAE)/g extract. Functional property analysis revealed a bulk density of 0.42 ± 0.02 g/ml, water absorption capacity of 3.2 ± 0.15 g/g, swelling power of 4.8 ± 0.20 g/g, solubility of 14 ± 0.50%, and foam capacity of 9 ± 0.40%, suggesting good hydration behavior and suitability for incorporation into food formulations. The pH of the powder was 5.4 ± 0.10, indicating a slightly acidic nature compatible with various food systems. Qualitative antinutrient screening confirmed the presence of tannins, oxalates, and saponins. Collectively, the results suggest that beetroot peel is not merely a waste material but a nutritionally valuable, antioxidant-rich by-product with promising functional properties. Its utilization in food products may help reduce processing waste while enhancing the nutritional quality of foods.
Ishita Maity1, Aparajita Priyadarshini1*, Payal Sharma1, Sunayana Mahalik1, Pradeep Kumar Naik2 (Sun,) studied this question.