COMPARATIVE ANALYSIS OF BIOACTIVE COMPOUND EXTRACTION FROM BEET GREENS: A STUDY ON THE INFLUENCE OF SOLVENTS USED IN ULTRASONIC ASSISTED EXTRACTION

This study investigates the extraction of bioactive compounds from Beet vulgaris L. greens, a member of the Chenopodiaceae family known for its high antioxidant capacity. Despite being a horticultural product with substantial underused biomass, beet greens are traditionally discarded as waste, representing a lost opportunity for valuable bioactive components. This research focuses on the extraction of such bioactive compounds using different solvents (ethanol, methanol, and water) by Ultrasound Assisted Extraction (UAE). The results reveal that dil. methanol (1:1 v/v) extract named as hydromethanol extract, is particularly effective in extracting betalains, demonstrating higher betaxanthin content compared to ethanol and aqueous extracts. Aqueous extract excels in extracting total phenolics, while hydromethanol extract outperforms in extracting flavonoids. Ethanol extract exhibits superior efficiency in extracting alkaloids, while hydromethanol extract stands out for saponin and tannin extraction. This study underscores the significance of solvent selection in optimizing the extraction of specific bioactive compounds from beet greens. The findings contribute valuable insights into developing sustainable and efficient extraction processes for utilizing beet greens as a rich source of bioactive compounds in various industries, including food and pharmaceuticals. Further considerations such as cost, safety, and practical applications are crucial for selecting the most suitable solvent for specific purposes.