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Antioxidant and free radical scavenging properties of squeezed juice from black radish ( Raphanus sativus l. var niger ) root
Author(s) -
Lugasi A.,
Dworschák E.,
Blázovics A.,
Kéry Á.
Publication year - 1998
Publication title -
phytotherapy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.019
H-Index - 129
eISSN - 1099-1573
pISSN - 0951-418X
DOI - 10.1002/(sici)1099-1573(199811)12:7<502::aid-ptr336>3.0.co;2-i
Subject(s) - antioxidant , chemistry , raphanus , myrosinase , food science , polyphenol , hydroxyl radical , scavenging , hydrogen peroxide , biochemistry , botany , brassica , biology , glucosinolate
The in vitro antioxidant properties of squeezed juice from black radish root were investigated by spectrophotometry and luminometry. The sample exhibited strong hydrogen‐donating ability, reducing power, copper(II)‐chelating property and showed a radical scavenging effect in a H 2 O 2 /˙OH‐luminol system that points to significant participation in an antioxidant process. According to the HPLC analyses the main active compounds in the juice are not the glucosinolates but probably their degradation products formed by myrosinase hydrolysis. Since a significant amount of polyphenols could be detected in the juice, these compounds could be responsible for the beneficial effect. Copyright © 1998 John Wiley & Sons, Ltd.