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

Min Yang; Chih-Yao Hou; Ming-Ching Lin; Chao-Kai Chang; Anil Kumar Patel; Cheng-Di Dong; Yi-An Chen; Jung-Tsung Wu; Chang-Wei Hsieh

doi:10.1007/s13197-022-05450-z

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

J Food Sci Technol. 2023 Mar;60(3):1045-1053. doi: 10.1007/s13197-022-05450-z. Epub 2022 Apr 18.

Authors

Min Yang^#¹, Chih-Yao Hou^#², Ming-Ching Lin³, Chao-Kai Chang¹, Anil Kumar Patel^{2

4}, Cheng-Di Dong², Yi-An Chen⁵, Jung-Tsung Wu⁵, Chang-Wei Hsieh^{1

6}

Affiliations

¹ Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City, 40227 Taiwan.
² Department of Seafood Science, National Kaohsiung University of Science and Technology, 142, Haizhuan Rd., Nanzi Dist., Kaohsiung City, 81157 Taiwan.
³ Division of Endocrinology and Metabolism, Department of Internal Medicine, Taichung Veterans General Hospital, No. 1650 Taiwan Boulevard, Section 4, Taichung, 40705 Taiwan.
⁴ Sustainable Environment Research Center, National Kaohsiung University of Science and Technology, 142, Haijhuan Rd., Nanzih Dist., Kaohsiung City, 81157 Taiwan.
⁵ College of Biotechnology and Bioresources, Da-Yeh University, 168 University Rd, Dacun, Chang-Hua, 515 Taiwan.
⁶ Department of Medical Research, China Medical University Hospital, Taichung City, 404333 Taiwan.

^# Contributed equally.

Abstract

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.

Keywords: Antioxidant properties; Flavonoids; Old preserved radish; Phenols; Thermal processing radish.