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KMID : 1134820100390081179
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 8 p.1179 ~ p.1186
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The Antioxidant Effect of Hot Water Extract from the Dried Radish (Raphanus sativus L.) with Pressurized Roasting
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Song Yeong-Bok
Choi Jeong-Sun
Lee Ji-Eun
Noh Jeong-Sook
Kim Mi-Jeong
Cho Eun-Ju
Song Yeong-Ok
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Abstract
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The antiradical property of hot water extract from dried radish (DR) or dried radish roasted with pressure (DRRP) was investigated in vitro and in LLC-PK₁ cell system. The contents of total free amino acid and reducing sugar in DR were decreased by 72.86% and 3.17%, respectively, after pressurized roasting. In vitro test, IC?? for DR and DRRP for DPPH radical scavenging activity were 646.70 and 135.45 ㎍/mL, 896.10 and 566.98 ㎍/mL for superoxide anion radical, and 722.26 and 531.84 ㎍/mL for hydroxy radical, respectively. The radical scavenging effects of DRRP was significantly greater than those for DR (p＜0.001). These radical scavenging effects of DR and DRRP were confirmed in LLC-PK₁ at which oxidative stresses were induced by superoxide, nitric oxide and peroxynitrite generated in the treatment of pyrogallol, SNP, and SIN-1, respectively. Cell viability was increased in the presence of DR or DRRP, dose dependently (p＜0.05), and TBARS formation was decreased. The protective effects of DRRP against oxidative damage in LLC-PK₁ were greater than those of DR at the same concentration tested (p＜0.05). This superior antiradical activity of DRRP might be due to the products produced during the pressurized roasting in addition to the antioxidative compounds originally present in the radish. 5-hydroxyl methyl furfural (5-HMF) known as an intermediate product of the maillard reaction was detected in DRRP (0.57 ㎎/g), but not from DR. In conclusion, daily consumption of DRRP may prevent oxidative damage by retarding oxidative stress.
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KEYWORD
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dried radish, pressure roasting, antiradical activity, 5-hydroxy methyl furfural(5-HMP)
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