Determination of antioxidant activity, phenolic content and pH in wine prepared from local beet

Abstract

Beetroot (Beta Vulgaris) is a vegetable containing high amounts of biologically active compounds such as antioxidants, and polyphenols. It also contains vitamin C, fiber, inorganic nitrogen and anthocyanin, which have various health benefits. In this study, wine was prepared by fermenting beet, and the antioxidant activity, pH and total phenolic content of the wine was determined.