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Shukla, S., Chatterji, S., Mehta, S., Rai, P.M., Singh, R.K., Yadav, D.K. and Watal, G., “Antidiabetic effect of Raphanus sativus root juice”, Pharmaceutical Biology, 49 (1). 32-37. Aug.2011.

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Article

Effect of Heat on Antioxidant Capacity of Black Radish (Raphanus sativus L. var niger) Root

1Department of Food Engineering, School of Industrial Technology, Mongolian University of Science and Technology, Sukhbaatar District, Ulaanbaatar, Mongolia 14191


Journal of Food and Nutrition Research. 2022, Vol. 10 No. 3, 221-227
DOI: 10.12691/jfnr-10-3-7
Copyright © 2022 Science and Education Publishing

Cite this paper:
Enkhtsetseg Enkhtuya, Enkhtsetseg Lhamsuren, Minjmaa Tsend. Effect of Heat on Antioxidant Capacity of Black Radish (Raphanus sativus L. var niger) Root. Journal of Food and Nutrition Research. 2022; 10(3):221-227. doi: 10.12691/jfnr-10-3-7.

Correspondence to: Enkhtsetseg  Enkhtuya, Department of Food Engineering, School of Industrial Technology, Mongolian University of Science and Technology, Sukhbaatar District, Ulaanbaatar, Mongolia 14191. Email: enkhtsetseg_e@must.edu.mn

Abstract

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.

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