*2.5. Total Flavonoids*

Juice showed a high flavonoids content (10.73 mg/g) compared to the flavonoids content determined in the other beet parts which declined significantly by 81% in the juice methanolic (I) (IEM) extract (Figure 3). However, this value was higher than the amount obtained by Kazimierczak et al. [23] (0.2 mg/g). While peels and stems ethanolic (II) (OEM) extracts exhibited the highest values of flavonoids being 4.78 and 4.84 mg/g, respectively, compared to 0.93 mg/g and 1.19 mg/g obtained by ethanol (I) peel and stems extract, respectively. Methanol (I) is more effective in the extraction of flavonoids in pomace (1.80 mg/g), which agreed with results of El-Beltagi et al. [29] being 1.54 mg/g, however, it was less than Canadanovi´c-Brunet et al. [ ˇ 27] being 253.5 mg/g. On the other hand, ethanol (I) extract exhibited the highest extraction ability of flavonoids from leaves (4.85 mg/g). Based on our findings, the beetroot is considered a good source of phenolic compounds and flavonoids which raises its nutritional value and benefits in food processing.
