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

摘要

This study investigated the changes of physicochemical characteristics and antioxidant activity of heated radish (Raphanus sativus L.). Raw radish was heated at various temperatures (110~150 deg 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+-9.61 mg/100 g at 150 deg C (control: 27.90+-1.28 mg/100 g), IC_(50) value was 1.34+-0.004 mg/mL at 150 deg C (control: 34.93+-0.039 mg/mL), and AEAC was 53.10+1.155 mg AA eq/g at 150 deg C (control: 6.721 + 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 deg C), IC_(50) values of EDA and AEAC content were 0.39 mg/mL(at 150 deg C) and 183.72 mg AA eq/g (at 140 deg C), respectively.