21. Beet Root

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch21

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Beet Root, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch21

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • beet root, belonging to family with cultivated varieties - red tuber, or beet root or garden beet;
  • spinach beet - used as kerb;
  • sea beet, growing in Mediterranean Sea - ancestor of the present-day beet;
  • beet root, considered - an aphrodisiac since Roman times;
  • deep color of root crops - interesting food item, beet root wine being popular;
  • herbaceous biennial plant - with leafy stems;
  • beet pulp, fed to horses - during training and conditioning as a healthy food;
  • coloring components of beet root - as a group called betalains;
  • continuous countercurrent diffusion technique - by Wiley and Lee, studying recovery of fractions of color;
  • beet root juice, for reducing blood pressure - and betalain, good for cardiovascular health


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Chemistry

  • Extractives

  • Uses

  • Analytical Method

  • Identification Numbers

  • References