Strawberry and beet root are both extensively utilized crops that contain a variety of bioactive chemicals. Using various solvents, in this study, the bioactive and antibacterial characteristics of beet root and strawberry was investigated. In strawberry and beet root, the methanol extract gave the greatest total phenol concentration (175.5 mg gallic acid/g and 150.6 mg/g, respectively). The reducing power (FRAP) assay, DPPH scavenging activity, and Trolox equivalent capacity (TEAC) assay were used to measure antioxidant activity. With increasing concentrations, the decreasing power of all beet root and strawberry extracts rose. The extracts' DPPH-free radical scavenging activity was measured as EC50 and varied from 34.9 µg /ml to 127.1 µg /m for beet root and 25.7 µg /m to 158.1 µg /m for strawberry. Total phenol concentration in methanol extract and antioxidant activity of strawberry and beet root were shown to be significantly correlated. By comparing three distinct methods, it was shown that antioxidant activity (AOA) generated a greater quantity in methanol extract, followed by H2O.

In three separate methods, chloroform extract generated the least amount of AOA. All of the extracts (methanol, water, ethyl acetate, and chloroform) inhibited Gram-negative bacteria more effectively than Gram-positive bacteria in antibacterial tests. Strawberry and beet root methanol extracts had the strongest antibacterial and anticandidal properties.

These findings may be useful when it comes to strawberry and beet root intake.