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

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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.

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Abbreviations

OPR:

Old preserved radish

TPR:

Thermal processed radish

GAE:

Gallic acid equivalents

QE:

Quercetin equivalents

DPPH:

1,1-Diphenyl-2-picrylhydrazyl

ABTS:

2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid

TEAC:

Trolox equivalent antioxidant capacity

FRAP:

Ferric reducing antioxidant power

TPTZ:

2,4,6-Tripyridyl-s-triazine

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Acknowledgements

The authors would like to thank all the individuals who volunteered for this study.

Funding

This work was supported by the Tainan City Government, Taiwan, Republic of China (Grant No. 108SBIR-Biotechnology 12). This research was partially supported by the Ajins Biomedical Co., Ltd (AS-2019001-aa1).

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Author notes

  1. Min Yang and Chih-Yao Hou are equally contributed to this work.

Authors and Affiliations

  1. Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City, 40227, Taiwan

    Min Yang, Chao-Kai Chang & Chang-Wei Hsieh

  2. Department of Seafood Science, National Kaohsiung University of Science and Technology, 142, Haizhuan Rd., Nanzi Dist., Kaohsiung City, 81157, Taiwan

    Chih-Yao Hou, Anil Kumar Patel & Cheng-Di Dong

  3. Division of Endocrinology and Metabolism, Department of Internal Medicine, Taichung Veterans General Hospital, No. 1650 Taiwan Boulevard, Section 4, Taichung, 40705, Taiwan

    Ming-Ching Lin

  4. Sustainable Environment Research Center, National Kaohsiung University of Science and Technology, 142, Haijhuan Rd., Nanzih Dist., Kaohsiung City, 81157, Taiwan

    Anil Kumar Patel

  5. College of Biotechnology and Bioresources, Da-Yeh University, 168 University Rd, Dacun, Chang-Hua, 515, Taiwan

    Yi-An Chen & Jung-Tsung Wu

  6. Department of Medical Research, China Medical University Hospital, Taichung City, 404333, Taiwan

    Chang-Wei Hsieh

Authors
  1. Min Yang
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  2. Chih-Yao Hou
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  3. Ming-Ching Lin
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  4. Chao-Kai Chang
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  7. Yi-An Chen
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  8. Jung-Tsung Wu
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  9. Chang-Wei Hsieh
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Contributions

MY: Data curation (equal); Formal analysis (equal); Methodology (equal); Supervision (equal); Writing-original draft (equal); Writing-review & editing (equal). C-YH: Conceptualization (equal); Data curation (equal); Formal analysis (equal); Investigation (equal); Validation (equal). Y-AC: Conceptualization (equal); Investigation (equal); Resources (equal); Writing-review & editing (equal). J-TW: Funding acquisition (equal); Resources (equal). AKP: Validation (equal); Writing-review & editing (equal). C-DD: Validation (equal); Writing-review & editing (equal). C-KC: Conceptualization (equal); Validation (equal); Visualization (equal); Writing-original draft (equal); Writing-review & editing (equal). M-CL: Investigation (equal); Writing-review & editing (equal). C-WH: Conceptualization (lead); Methodology (lead); Project administration (lead); Resources (lead); Validation (equal); Writing-review & editing (lead).

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Correspondence to Chang-Wei Hsieh.

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Yang, M., Hou, CY., Lin, MC. et al. Efficient thermal treatment of radish (Raphanus sativus) for enhancing its bioactive compounds. J Food Sci Technol 60, 1045–1053 (2023). https://doi.org/10.1007/s13197-022-05450-z

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  • DOI: https://doi.org/10.1007/s13197-022-05450-z

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