Antioxidants and Anticancer Activity of Beetroot (Beta vulgaris L.) Extract

Synthetic drugs, originally developed to combat diseases, have been found to carry potential risks to both human health and the environment. This realization has sparked a renewed interest in medicinal plants, which contain secondary metabolites and antioxidant compounds capable of mitigating the effects of free radicals. Among these plants, Beta vulgaris L. subsp. vulgaris, commonly known as beetroot, stands out as a versatile crop with numerous health benefits and applications across various industries. This study aims to explore the chemical composition of beetroot and evaluate its antioxidant and anticancer properties, highlighting its potential as a natural alternative to synthetic drugs in promoting health and preventing chronic diseases. The research methodology involved several key steps:  Beetroot composition was determined using AOAC (Association of Official Analytical Chemists) methods. Extractions were performed using various solvents: water, ethanol, citric acid, ascorbic acid, and a mixture of citric and ascorbic acids. Total phenolic content was measured using the Folin-Ciocalteu method. HPLC (High-Performance Liquid Chromatography) analysis was conducted to identify individual phenolic compounds and vitamins. Total antioxidant capacity was assessed using the Trolox equivalent method. Cytotoxicity was investigated in HCT (colon cancer) and MCF-7 (breast cancer) cell lines using the MTT assay protocol, with cell viability calculated using trypan blue staining and hemacytometer counting. The study's findings revealed several interesting aspects of beetroot: Chemical composition: The analysis showed variations in protein, carbohydrates, fiber, moisture, fat, and ash content compared to previous studies. Mineral composition: Significant levels of iron (Fe), sodium (Na), magnesium (Mg), manganese (Mn), zinc (Zn), and calcium (Ca) were detected. Vitamin content: Vitamins C, A, D, and E were quantified. Extraction efficiency: Different extraction methods yielded varying amounts of dry extracts, with the mixture of citric and ascorbic acids (EMCAA) showing the highest extraction ratio. Phenolic compounds: Concentrations were highest in ascorbic acid (EAA) and the mixture of citric and ascorbic acids (EMCAA) extracts. Antioxidant capacity: All extracts demonstrated total antioxidant capacity, with aqueous ethanol extract (AEE) showing the highest value. Anticancer effects: Beetroot extracts exhibited inhibitory effects on MCF-7 and HCT cancer cell lines, with increasing effectiveness over time.In conclusion, this study demonstrates that beetroot possesses a diverse nutritional composition, significant antioxidant properties, and potential anticancer effects. These findings underscore its value as a functional food and potential therapeutic agent, offering a promising natural alternative to synthetic drugs in promoting health and preventing chronic diseases.