Efficient thermal treatment of radish (Raphanus sativus) for enhancing its bioactive compounds

Old preserved radish (OPR), a traditional pickled-food of Asia, contains the healthy bioactive compounds, such as phenols and flavonoids. To preserve the phenols levels in radish by thermal treatment, which are decreased due to the polyphenol oxidase activity during long storage. Range of thermal pr...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science and technology 2023-03, Vol.60 (3), p.1045-1053
Main Authors: Yang, Min, Hou, Chih-Yao, Lin, Ming-Ching, Chang, Chao-Kai, Patel, Anil Kumar, Dong, Cheng-Di, Chen, Yi-An, Wu, Jung-Tsung, Hsieh, Chang-Wei
Format: Article
Language:English
Subjects:
Antioxidants
Bioactive compounds
Biological activity
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Flavonoids
Food Science
Heat treatment
Nutrition
Nutritive value
Original
Original Article
Phenols
Polyphenol oxidase
Radishes
Raphanus sativus
S.I.: BREEECH-2021
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Old preserved radish (OPR), a traditional pickled-food of Asia, contains the healthy bioactive compounds, such as phenols and flavonoids. To preserve the phenols levels in radish by thermal treatment, which are decreased due to the polyphenol oxidase activity during long storage. Range of thermal processing evaluated to retain the maximum phenols level in the radish while processed at temperatures of 70 °C, 80 °C and 90 °C for 30 days. In this study, the bioactive compounds and antioxidant activity of thermal processing radish (TPR) were evaluated and compared with commercial products of OPR. Results showed the best condition of thermal processing, 80°C for 30 days, could increase the values of phenols, flavonoids and antioxidant activity that were 2.27, 2.74 and 2.89 times, respectively. When comparing the thermally processed radish or TPR with OPR, TPR has a higher content of phenols and flavonoids, indicating that the thermal processing was effective to increase the content of functional compounds in radish and significantly improved its nutritional values.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-022-05450-z