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The primary active components, antioxidant properties, and differential metabolite profiles of radish sprouts ( Raphanus sativus L.) upon domestic storage: analysis of nutritional quality
Author(s) -
Li Ru,
Zhu Yi
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9137
Subject(s) - raphanus , food science , chemistry , antioxidant , ascorbic acid , vitamin c , myristic acid , biochemistry , proline , amino acid , fatty acid , biology , botany , palmitic acid
BACKGROUND This study aimed to analyze the nutritional quality of radish sprouts ( Raphanus sativus L.) after domestic short‐term storage. We stored fresh radish sprouts at 25 ± 1 °C and at 4 ± 1 °C for 12 h, and detected phenolic substances, glucosinolates, isothiocyanates, vitamin C, and various antioxidant and abiotic stress‐related factors. We investigated nutrient‐related metabolic differences and associated pathways and postharvest treatment effects on nutritional quality using metabolomic analysis. RESULTS Most active substances and antioxidant properties, but not phenolic acids and vitamin C, decreased significantly ( P < 0.05) upon domestic storage; this reduction decelerated at low temperatures. Short‐term storage disrupted redox balance; low temperature enhanced stress resistance. Differences were observed in amino acid and vitamin derivatives, phospholipid accumulation, and organic acids. Short‐term storage at ambient temperature promoted lysine, threonine, cysteine, vitamin H, phospholipid, and lauric (dodecanoic) acid accumulation, inhibiting proline, phosphatidic acid (PA) (14:1(9Z)/12:0), and phosphatidylcholine (PC) (O‐18:0/O‐18:0) accumulation; low‐temperature, short‐term storage promoted myristic acid and phospholipid accumulation and reduced methionine synthesis and vitamin H and K accumulation. CONCLUSION Overall, the nutritional quality of radish sprout decreased upon short‐term storage, with differences in certain active substances. © 2018 Society of Chemical Industry