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

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dc.contributor.authorGunasekara,S.R
dc.contributor.authorUdawatte,C.S
dc.contributor.authorWeliwegamage,U.S.K
dc.date.accessioned2025-02-23T07:48:01Z
dc.date.available2025-02-23T07:48:01Z
dc.date.issued2019-05
dc.descriptionTechnical Sessions : A - 20 Page 28
dc.description.abstractBeetroot (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.
dc.identifier.urihttps://dr.ichemc.ac.lk/handle/123456789/302
dc.language.isoen
dc.publisherInstitute of Chemistry Ceylon
dc.relation.ispartofseries36; 2
dc.subjectantioxidant activity
dc.subjectwine
dc.subjectBeetroot
dc.subjectpolyphenols
dc.titleDetermination of antioxidant activity, phenolic content and pH in wine prepared from local beet
dc.typeArticle

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