The effect of roasting beetroot and chicory on the anti-oxidative activity of their extracts

The eThe data set presents the results of the assessment of the impact of roasting raw materials in the form of beetroot and chicory on their antioxidant activity measured by the standard ABTS and DPPH radical tests. The numerical results were compared with the visual assessment of the roasted raw materials. The obtained results confirmed the increase the antioxidant activity of extracts prepared from raw materials with the increase in roasting time, which is the result of the formation of Maillard compounds.