Chemical Analysis and Biological Activity of Natural Preservative from Beet root (Beta vulgaris) Against Foodborne Pathogens and Spoilage Organisms.
Proximate and elemental analysis of Beta vulgaris was carried out using standard procedures. Ethanolic and aqueous extract of the root were analysed qualitatively and quantitatively for phytochemicals. The agar well diffusion assay was employed to determine the antibacterial activity of both ethanolic and water extracts of Beta vulgaris. Carbohydrate, protein, fat/oils, ash and moisture content were 9.50±0.01, 1.58±0.00, 0.23±0.00,1.43±0.01 and 88.69±1.20 % respectively. The mineral content ranged from 1.90±0.01 to 15.98±0.01 % with