eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2022-03-11 10 3 221 227 10.12691/jfnr-10-3-7 JFNR20221037 article Enkhtsetseg Enkhtuya enkhtsetseg_e@must.edu.mn 1 Enkhtsetseg Lhamsuren 1 Minjmaa Tsend 1 Department of Food Engineering, School of Industrial Technology, Mongolian University of Science and Technology, Sukhbaatar District, Ulaanbaatar, Mongolia 14191 The aim of this study was to identify the influence of drying temperature on total phenolic content and antioxidative efficacy of black radish root and to investigate heat stability of antioxidant capacity of its juice. Hot water extracts from the roots dried at four different temperatures were rich in total phenolics and characterized for DPPH free radical and ABTS radical cation scavenging activity, and reducing power. The best oven drying temperature corresponding to maximum value of total phenolic content and antioxidant potential was 70C. Antiradical activity and reducing power of the juice remained after pasteurization at 95C for 2 min. http://pubs.sciepub.com/jfnr/10/3/7/jfnr-10-3-7.pdf antioxidant capacity black radish root juice oven drying pasteurization phenolic compounds