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

Enkhtsetseg Enkhtuya^1, , Enkhtsetseg Lhamsuren¹ and Minjmaa Tsend¹

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

Cite this paper:
Enkhtsetseg Enkhtuya, Enkhtsetseg Lhamsuren and 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

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.

Keywords:
antioxidant capacity black radish root juice oven drying pasteurization phenolic compounds

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	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.
[2]	Banihani, S.A., “Radish (Raphanus sativus) and diabetes”, Nutrients, 9. 1014. Sep.2017.
[3]	Nayak, B., Liu, R.H. and Tang J., “Effect of processing on phenolic antioxidants of fruits, vegetables, and grains- A review”, Critical Reviews in Food Science and Nutrition, 55 (7). 887-919. Jan.2015.
[4]	Ahmad J., “Drying of vegetables: principles and dryer design”, Handbook of vegetables and vegetable processing, Wiley-Blackwell publishing. 2011. [Online]. Available: https://ubblab.weebly.com/uploads/4/7/4/6/47469791/handbook_of_vegetables_&_vegetable_processing.pdf.
[5]	Masarirambi, M.T., Mavuso, V., Songwe, V.D., Nkambule, T.P. and Mhazo N., “Indigenous post-harvest handling and processing of traditional vegetables in Swaziland: A review”, African Journal of Agricultural Research, 5 (24). 3333-3341. Dec.2010.
[6]	Karam, M.C., Petit, J., Zimmer, D., Djantou, E.B. and Scher, J., “Effects of drying and grinding in production of fruit and vegetable powders: A review”, Journal of Food Engineering, 188. 32-49. May.2016.
[7]	Krokida, M. and Maroulis, Z., “Quality changes during drying of food materials”, Drying technology in agriculture and food sciences, 4 (2). 61-68. 2000.
[8]	Muller, J. and Heindl, A., “Drying of medicinal plants”, Medicinal and aromatic plants, 237-252. Jan. 2006. [Online]. Available: https://www.researchgate.net/publication/266214502_Drying_of_Medicinal_Plants
[9]	Moyo, S.M., Mavumengwana, V. and Kayitesi, E., “Effects of cooking and drying on phenolic compounds and antioxidant activity of African green leafy vegetables”, Food Reviews International, 34 (3). 248-264. 2018.
[10]	Rossi, M., Giussani, E., Morelli, R., Lo Scalzo, R., Nani, R.C. and Torreggiani, D., “Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice”, Food Research International, 36 (9-10). 999-1005. Sep.2003.
[11]	Kaur, C. and Kapoor, H.C. “Antioxidants in fruits and vegetables- The millennium’s health”, International Journal of Food Science and Technology, 36 (7). 703-725. Oct.2001.
[12]	Enkhtuya, E. and Tsend, M., “The effect of peeling on antioxidant capacity of black radish root”, Italian Journal of Food Science, 32 (3). 701-711. Jun.2020.
[13]	Singleton, V.L., Orthofer, R. and Lamuela-Raventos, R.M., “Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteau reagent”, Methods in Enzymology, 299. 152-178. 1999.
[14]	Adedapo, A.A., Jimoh, F.O., Afolayan, A.J. and Masika, P.J., “Antioxidant properties of the methanol extracts of the leaves and stems of Celtis africana”, Records of Natural Products, 3 (1). 23-31. 2009.
[15]	Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. and Rice-Evans, C., “Antioxidant assay applying an improved ABTS radical cation decolorization assay”, Free Radical Biology and Medicine, 26 (9/10). 1231-1237. 1999.
[16]	Benzei, I.F.F. and Strain, J.J., “The ferric reducing ability of plasma (FRAP) as a measure of “Antioxidant power”: The FRAP assay”, Analytical Biochemistry, 239 (1). 70-76. Jul.1996.
[17]	Bors, M.D., Semeniuc, C.A., Socaci, S. and Varva, L., “Total phenolic content and antioxidant capacity of radish as influenced by the variety and vegetative stage”, Bulletin UASVM Food science and technology, 72 (1). 77-81. 2015.
[18]	Eveline, E. and Pasau, R.L., “Antioxidant activity and stability of radish bulbs (Raphanus sativus L.) crude extract”. IOP Conference Series: Earth and Environmental Science, 292. 2019.
[19]	Mediana, A., Abas, F., Khatib, A. and Tan, C.P., “Cosmos Caudatus as a potential source of polyphenolic compounds: Optimisation of oven drying conditions and characterisation of its functional properties”, Molecules, 18. 10452-10464. 2013.
[20]	Bochnak, J. and Swieca, M., “Potentially bioaccessible phenolics, antioxidant capacities and the colour of carrot, pumpkin and apple powders – effect of drying temperature and sample structure”, International Journal of Food Science and Technology, 55 (1). 136-145. Jul.2019.
[21]	Nikolic, N.C., Stojanovic, J.S., Lazic, M.L., Karabegovic, I.T., Stojicevic, S.S. and Stojanovic, G.S., “The content and radical scavenging capacity of phenolic compounds from black radish roots of various sizes”, 6th Central European Congress on Food, CEFood2012. 29-33.
[22]	Gazzani, G., Papetti, A., Massolini, G. and Daglia, M., “Anti- and prooxidant activity of water soluble components of some common diet vegetables and the effect of thermal treatment”, Journal of Agricultural Food Chemistry, 46 (10), 4118-4122. Sep.1998.
[23]	Reddy, P.V., Desai, S., Ahmed, F. and Urooj, A., “Antioxidant properties and stability of Raphanus sativus extracts”, Journal of Pharmacy Research, 3 (3). 658-661. Nov.2010.