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KMID : 1134820090380040490
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 4 p.490 ~ p.495
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Physicochemical Characteristics and Antioxidant Activity of Heated Radish (Raphanus sativus L.) Extracts
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Lee Sang-Hoon
Hwang In-Guk
Lee Youn-Ri
Joung Eun-Mi
Jeong Heon-Sang
Lee Hee-Bong
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Abstract
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This study investigated the changes of physicochemical characteristics and antioxidant activity of heated radish (Raphanus sativus L.). Raw radish was heated at various temperatures (110~150oC) for 2 hr. The heated radish was extracted with 70% ethanol and then fractionated with hexane, ethyl acetate, and aqueous. Total polyphenol contents, IC?? value of electron donating ability (EDA), and total antioxidant activity (AEAC) increased with increasing heating temperature. The maximum total polyphenol content was 256.26±9.61 ㎎/100 g at 150℃ (control: 27.90±1.28 ㎎/100 g), IC50 value was 1.34±0.004 ㎎/㎖ at 150℃ (control: 34.93±0.039 ㎎/㎖), and AEAC was 53.10±1.155 ㎎ AA eq/g at 150℃ (control: 6.721±0.122 ㎎ AA eq/g). The ethyl acetate fraction showed higher total polyphenol contents and stronger antioxidant activities than hexane and aqueous fractions. Total polyphenol content was 133.62 ㎎/100 g (at 140℃), IC50 values of EDA and AEAC content were 0.39 ㎎/㎖ (at 150oC) and 183.72 ㎎ AA eq/g (at 140℃), respectively.
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KEYWORD
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radish (Raphanus sativus L.), heat treatment, physicochemical characteristics, antioxidant activity
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