İnvestigation of phenolic content ph changes, antioxidant and cytotoxic activities of beta vulgaris L. (red beet) and pickles

In this study, belonging to Chenopodiaceae family, extracts of Beta vulgaris L. (red beet) prepared with water and etanol and pickles prepared of red beet. with different NaCl and acetic acid ratios, spectrometrically total phenolic compounds and total betalain quantities, chromatographically phenolic acid and betalain determinations, was done. In addition, antioxidant capacity in 5 different ways and antiproliferative effects on human colorectal adenocarcinoma cell line Caco-2 were investigated by MTT assay. Red Beet P1 extract % 0.05 acetic acid (AA) containing water was found to contain more total phenolic content (TMC) than from pickle sample. Pickled juice containing %5 NaCl and % 20 acetic acid, T9 betalain amounts were found to be higher than other pickle samples (1.114 ± 0.08 mg/g extract). Also in chromatographic analysis, in extracts and pickle juices was measured gallic, p- hydroxy benzoic, chlorogenic, syringic, p-coumaric, ferulic ve caffeic acids. The P1 extract with higher than average TPC, is the most active extract in the DPPH assay, was more effective than BHT and other extracts in radical scavenging ability, but the significant activity wasn't observed in pickle samples. In β-caroten-linoleic acid system, inhibition percentages of the T9 and T6 pickle juices were measure 52.51-43.52 %, respectively. While EC50 value determined by reducing power of P1 extract is 0.46 mg/ml, EC50 values of the pickle samples measurement vary among 8.47-29.41 mg/ml. Total antioxidant activity values determined by TEAC of red beet and its pickle juice extracts was found among 26.85-99.57 %. The extracts and pickled juices were found to inhibit the growth of colon cancer cells in a dose-dependent manner as detected by the MTT assay. Keywords : Beta vulgaris L, pickle, probiotic, antioxidant activity, cytotoxicity.