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Physicochemical Characteristics and Antioxidant Activity of Heated Radish (Raphanus sativus L.) Extracts

열처리 무 추출물의 이화학적 특성과 항산화 활성

  • Lee, Sang-Hoon (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Hwang, In-Guk (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Youn-Ri (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Joung, Eun-Mi (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Hee-Bong (Dept. of Food Science and Technology, Chungbuk National University)
  • Published : 2009.04.30

Abstract

This study investigated the changes of physicochemical characteristics and antioxidant activity of heated radish (Raphanus sativus L.). Raw radish was heated at various temperatures ($110{\sim}150^{\circ}C$) for 2 hr. The heated radish was extracted with 70% ethanol and then fractionated with hexane, ethyl acetate, and aqueous. Total polyphenol contents, $IC_{50}$ value of electron donating ability (EDA), and total antioxidant activity (AEAC) increased with increasing heating temperature. The maximum total polyphenol content was $256.26{\pm}9.61$ mg/100 g at $150^{\circ}C$ (control: $27.90{\pm}1.28$ mg/100 g), $IC_{50}$ value was $1.34{\pm}0.004$ mg/mL at $150^{\circ}C$ (control: $34.93{\pm}0.039$ mg/mL), and AEAC was $53.10{\pm}1.155$ mg AA eq/g at $150^{\circ}C$ (control: $6.721{\pm}0.122$ mg 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 mg/100 g (at $140^{\circ}C$), $IC_{50}$ values of EDA and AEAC content were 0.39 mg/mL (at $150^{\circ}C$) and 183.72 mg AA eq/g (at $140^{\circ}C$), respectively.

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