Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots

Evaluating the Potential of Vegetable Powders as Nitrite Replacements in Cured Pork Sausages: Effects of Different Processing Methods to Produce Chinese Cabbage and Radish Powders

This study investigated the potential of Chinese cabbage and radish powders as natural sources of nitrite in ground pork sausages. Four vegetable powders from Chinese cabbage and radish, depending on the processing method, were prepared for evaluation: filtered Chinese cabbage juice powder (FCJP), crushed Chinese cabbage powder (CCP), filtered radish juice powder (FRJP), and crushed radish powder (CRP). Both FCJP and FRJP from filtered juice of Chinese cabbages and radishes had higher total soluble solids and water soluble index compared to CCP and CRP from crushed Chinese cabbages and radishes. Additionally, FRJP and CRP showed a higher nitrate content than CCP and FCJP. The evaluation of vegetable powders against products containing sodium nitrite (control) or commercial vegetable powder in ground pork sausages showed that the use of FRJP and CRP resulted in similar levels of CIE a* compared to the control, whereas those cured with FCJP or CCP resulted in lower CIE a* values. However, regardless of the type and processing method of vegetables, all sausages treated with vegetable powders were similar in terms of cured pigment, total pigment, curing efficiency, and lipid oxidation compared with the control. Although lower hardness was observed in sausages treated with FRJP, no other treatments affected textural attributes. These results indicate that FRJP and CRP have great potential as natural curing agents for replacing nitrite in cured sausages. The use of powders obtained from filtered juices may provide extended utility as vegetable-based curing methods for other meat products.

Ratanjot (Alkanna tinctoria L.) Root Extract, Rich in Antioxidants, Exhibits Strong Antimicrobial Activity against Foodborne Pathogens and Is a Potential Food Preservative

Natural and sustainable plant-based antioxidants and antimicrobials are highly desirable for improving food quality and safety. The present investigation assessed the antimicrobial and antioxidant properties of active components from Alkanna tinctoria L. (herb) roots, also known as Ratanjot root. Two methods were used to extract active components: microwave-assisted hot water (MAHW) and ethanolic extraction. MAHW extract yielded 6.29%, while the ethanol extract yielded 18.27%, suggesting superior Ratanjot root extract powder (RRP) solubility in ethanol over water. The ethanol extract showed significantly higher antioxidant activity than the MAHW extract. Gas Chromatography-Mass Spectrometry analysis revealed three major phenolic compounds: butanoic acid, 3-hydroxy-3-methyl-; arnebin 7, and diisooctyl pthalate. The color attributes (L*, a*, b*, H°ab, C*ab) for the ethanolic and MAHW extracts revealed significant differences (p < 0.05) in all the above parameters for both types of extracts, except for yellowness (b*) and chroma (C*ab) values. The ethanol extract exhibited antimicrobial activity against 14 foodborne bacteria, with a significantly higher inhibitory effect against Gram-positive bacteria (Listeria monocytogenes and Staphylococcus aureus) than the Gram-negative bacteria (Salmonella enterica serovar Typhimurium and Escherichia coli). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were both 25 mg/mL for the Gram-negative bacteria, while the MIC and MBC concentrations varied for Gram-positive bacteria (0.049-0.098 mg/mL and 0.098-0.195 mg/mL) and the antimicrobial effect was bactericidal. The antimicrobial activities of RRP extract remained stable under broad temperature (37-100 °C) and pH (2-6) conditions, as well as during refrigerated storage for 30 days. Application of RRP at 1% (10 mg/g) and 2.5% (25 mg/g) levels in a cooked chicken meatball model system prevented lipid oxidation and improved sensory attributes and retarded microbial growth during refrigerated (4 °C) storage for 20 days. Furthermore, the RRP extract was non-toxic when tested with sheep erythrocytes and did not inhibit the growth of probiotics, Lacticaseibacillus casei, and Lactiplantibacillus plantarum. In conclusion, the study suggests that RRP possesses excellent antimicrobial and antioxidant activities, thus making it suitable for food preservation.

Drying kinetics, thermodynamic properties and physicochemical characteristics of Rue leaves

Generally, medicinal plants are harvested with high amount of water, so it is essential to subject the product to drying as soon as possible to prevent degradation before application. Most compounds from medicinal plants are sensitive to drying processes, so it is important to adjust the drying conditions. The objective of this study was to describe the drying of Rue (Ruta chalepensis L.) leaves, select the models that best fit each drying condition, determine the activation energy and thermodynamic properties of the leaves, and evaluate their quality after drying. Leaves were harvested with moisture content of 3.55 ± 0.05 kg water kg-1dry matter and subjected to drying at temperatures of 40, 50, 60 and 70 °C. Valcam model showed the best fit to represent the drying kinetics of Rue leaves at temperatures of 40 and 70 °C, and Midilli model proved to be better for the temperatures of 50 and 60 °C. Effective diffusion coefficient increased linearly with the increase in drying air temperature, and the activation energy was 60.58 kJ mol-1. Enthalpy, entropy and Gibbs free energy values ranged from 57.973 to 57.723 kJ mol-1, from - 0.28538 to - 0.28614 kJ mol-1 K-1 and from 147.34 to 155.91 kJ mol-1, respectively, for the temperature range of 40-70 °C. Drying air temperature promoted darkening or tendency to loss of green color; increase in drying air temperature leads to greater discoloration, as well as a higher concentration of total phenolic compounds (about 221.10 mg GAE mL-1 g-1 dm), with a peak at temperature of 60 °C.

Comparison of Anti-Inflammatory and Antibacterial Properties of Raphanus sativus L. Leaf and Root Kombucha-Fermented Extracts

In the cosmetics industry, the extract from Raphanus sativus L. is fermented using specific starter cultures. These cosmetic ingredients act as preservatives and skin conditioners. Kombucha is traditionally made by fermenting sweetened tea using symbiotic cultures of bacteria and yeast and is used in cosmetic products. The aim of this study was to evaluate the cosmetic properties of radish leaf and root extract fermented with the SCOBY. Both unfermented water extracts and extracts after 7, 14, and 21 days of fermentation were evaluated. The analysis of secondary plant metabolites by UPLC-MS showed higher values for ferments than for extracts. A similar relationship was noted when examining the antioxidant properties using DPPH and ABTS radicals and the protective effect against H2O2-induced oxidative stress in fibroblasts and keratinocytes using the fluorogenic dye H2DCFDA. The results also showed no cytotoxicity to skin cells using Alamar Blue and Neutral Red tests. The ability of the samples to inhibit IL-1β and COX-2 activity in LPS-treated fibroblasts was also demonstrated using ELISA assays. The influence of extracts and ferments on bacterial strains involved in inflammatory processes of skin diseases was also assessed. Additionally, application tests were carried out, which showed a positive effect of extracts and ferments on TEWL and skin hydration using a TEWAmeter and corneometer probe. The results obtained depended on the concentration used and the fermentation time.

Novel insights into the anti-asthmatic effect of Raphanus sativus L. (Raphani Semen): Targeting immune cells, inflammatory pathways and oxidative stress markers

ETHNOPHARMACOLOGICAL RELEVANCE

Raphanus sativus L. is a well-known medicinal plant with traditional therapeutic applications in various common ailments including inflammation and asthma.

AIMS OF THE STUDY

This study aimed to evaluate the chemical composition and anti-asthmatic potential of the hydro-methanolic extract of the leaves of R. sativus L. (Rs.Cr) using various in vitro and in vivo investigations.

MATERIALS AND METHODS

The Rs.Cr was subjected to preliminary phytochemical analysis and HPLC profiling. The safety was assessed through oral acute toxicity tests in mice. The antiasthmatic effect of the extract was studied using milk-induced leukocytosis and ovalbumin (OVA)-induced allergic asthma models established in mice. While mast cell degranulation and passive paw anaphylaxis models were established in rats. Moreover, effect of the extract was studied on various oxidative and inflammatory makers. The antioxidant effect of the extract was also studied by in vitro DPPH method.

RESULTS

The HPLC profiling of Rs.Cr showed the presence of important polyphenols in a considerable quantity. In toxicity evaluation, Rs.Cr showed no sign of morbidity or mortality with LD50 < 2000 mg/kg. The extract revealed significant mast cell disruption in a dose-dependent manner compared to the intoxicated group. Similarly, treatment with Rs.Cr and dexamethasone significantly (p < 0.001) reduced paw edema volume. Subcutaneous injection of milk at a dose of 4 mL/kg, after 24 h of its administration, showed an increase in the leukocyte count in the intoxicated group. Similarly, mice treated with dexamethasone and Rs.Cr respectively showed a significant decrease in leukocytes and eosinophils count in the ovalbumin-induced allergic asthma model. The extract presented a significant (p˂0.001) alleviative effect on the levels of SOD and GSH, MDA, IL-4, IL-5, and IL-13 in a dose-dependent manner as compared to the intoxicated group. Furthermore, the histological evaluation also revealed a notable decrease in inflammatory and goblet cell count with reduced mucus production.

CONCLUSION

The current study highlights mechanism-based novel insights into the anti-asthmatic potential of R. sativus that also strongly supports its traditional use in asthma.

Pectic polysaccharides of black radish taproots: Extraction, structural characterization

The mixtures of starch and pectin were isolated by sequential extraction of the pulp and peel of black radish taproots Raphanus sativus L. with cold, hot and acidified water, solutions of ammonium oxalate, sodium carbonate and sodium hydroxide. The polysaccharide fractions obtained with ammonium oxalate solutions from the pulp and peel of the taproots gave the highest yields. The pectin was the main polysaccharide component. The yield of pectin (calculated on dry matter) from the pulp was 9.5%, from the peel -10.5%. The polysaccharide fractions obtained from pulp with hot water and ammonium oxalate solutions were subjected to sequential enzymatic degradation by amyloglucosidase and polygalacturonase, followed by fractionation on DEAE-cellulose. NMR spectra showed that rhamnogalacturonan-I (RG-I) and galacturonan (HG) regions are in structure of pectin. RG-I has unbranched structure, since there are no signals of 2,4-rhamnose residues in NMR spectra.

Bioactivity of Raphanus Species against Agricultural Phytopathogens and its Role in Soil Remediation: A Review

Phytopathogens and weeds represent around 20-40% of global agricultural productivity losses. Synthetic pesticide products are the most used to combat these pests, but it reiterates that their use has caused tremendous pressure on ecosystems' self-cleansing capacity and resistance development by pathogens to synthetic fungicides. In the last decades, researchers have demonstrated the vast biological properties of plants against pathogens and diseases. Raphanus species (Brassicaceae) possesses antimicrobial, antioxidant, anti-inflammatory, anticancer, hepatoprotective, antidiabetic, insecticidal, nematicidal, allelopathic, and phytoremediators properties. These are due to the presence of structurally diverse bioactive compounds, such as flavonoids and glucosinolates. In this review, we have provided an update on the biological properties of two Raphanus species (R. sativus and R. raphanistrum), detailing the type of natural product (extract or isolated compound), the bioassays displayed, and the results obtained for the main bioactivities of this genus cited in the literature during the last 30 years. Moreover, preliminary studies on phytopathogenic activities performed in our laboratory have also been depicted. We conclude that Raphanus species could be a source of natural bioactive molecules to treat phytopathogens and weeds that affect crops and remediate contaminated soils.

Eco-friendly Synthesis of Silver Nanoparticles and its Application in Hydrogen Photogeneration and Nanoplasmonic Biosensing

Environmentally friendly methods for silver nanoparticles (AgNPs) synthesis without the use of hazardous chemicals have recently drawn attention. In this work, AgNPs have been synthesized by microwave irradiation using only honey solutions or aqueous fresh pink radish extracts. The concentrations of honey, radish extract, AgNO3 and pH were varied. AgNPs presented mean sizes between 7.0 and 12.8 nm and were stable up to 120 days. The AgNPs were employed as co-catalyst (TiO2 @AgNPs) to increase the hydrogen photogeneration under UV-vis and only visible light irradiation, when compared to pristine TiO2 NPs. The prepared photocatalyst also showed hydrogen generation under visible light. Additionally, AgNPs were used to assemble a nanoplasmonic biosensor for the biodetection of extremely low concentrations of streptavidin, owing to its specific binding to biotin. It is shown here that green AgNPs are versatile nanomaterials, thus being potential candidates for hydrogen photogeneration and biosensing applications.

Underutilized green leafy vegetables: frontier in fortified food development and nutrition

From the ancient period, Green leafy vegetables (GLV) are part of the daily diet and were believed to have several health beneficial properties. Later it has been proved that GLV has outstanding nutritional value and can be used for medicinal benefits. GLV is particularly rich in minerals like iron, calcium, and zinc. These are also rich in vitamins like beta carotene, vitamin E, K, B and vitamin C. In addition, some anti-nutritional elements in GLV can be reduced if it is grown properly and processed properly before consumption. Tropical countries have a wide variety of these green plants such as Red Spinach, Amaranth, Malabar Spinach, Taro Leaf, Fenugreek leaf, Bengal Gram Leaves, Radish Leaves, Mustard Leaves, and many more. This review focuses on listing this wide range of GLVs (in total 54 underutilized GLVs) and their compositions in a comparative manner. GLV also possesses medicinal activities due to its rich bioactive and nutritional potential. Different processing techniques may alter the nutritional and bioactive potential of the GLVs significantly. The GLVs have been considered a food fortification agent, though not explored widely. All of these findings suggest that increasing GLV consumption could provide nutritional requirements necessary for proper growth as well as adequate protection against diseases caused by malnutrition.

Effects of saline water on soil properties and red radish growth in saline soil as a function of co-applying wood chips biochar with chemical fertilizers

BACKGROUND

Currently, using unconventional water sources in agriculture has become necessary to face overpopulation worldwide. Therefore, a pot experiment was carried out to evaluate the effects of irrigation with saline water in the presence of co-applied wood chips biochar (WCB) with chemical fertilizers on physicochemical properties and nutrient availability as well as growth parameters, and yield of red radish (Raphanus sativus L.) grown in the saline sandy soil.

METHODS

The WCB was added to the saline sandy soil at levels of 0 (control), 2.5, and 5% w/w. Then, this soil was cultivated by red radish plants and irrigated with saline water (5 dS m- 1). This experiment was performed in a randomized complete block design with three replicates.

RESULTS

Compared with the control treatment, WCB treatments increased significantly soil water holding capacity by 34.8% and 73.2% for levels of 2.5 and 5%, respectively. Soil pH decreased significantly in all WCB treatments. The relative increase in the total available nitrogen over the control was 30.1 and 103.5% for 2.5 and 5% wood chips biochar, respectively. Compared to the control, applying WCB at 2.5% led to an increase in the fresh root weight of red radish plants by 142.7%, while 5% caused a decrease in the fresh root weight of red radish plants by 29.4%.

CONCLUSION

Recently, WCB represents an interesting approach to the rehabilitation of saline soils and the management of using saline water sources. It is recommended that combined application of WCB at a level of 2.5% with chemical fertilizers in order to improve red radish growth and nutrient retention in the saline sandy soil which preserves the ecosystem as well as increases productivity leading to the reduction of costs.

Rutin: Family Farming Products' Extraction Sources, Industrial Applications and Current Trends in Biological Activity Protection

In vitro and in vivo studies have demonstrated the bioactivity of rutin, a dietary flavonol naturally found in several plant species. Despite widespread knowledge of its numerous health benefits, such as anti-inflammatory, antidiabetic, hepatoprotective and cardiovascular effects, industrial use of rutin is still limited due to its low solubility in aqueous media, the characteristic bitter and astringent taste of phenolic compounds and its susceptibility to degradation during processing. To expand its applications and preserve its biological activity, novel encapsulation systems have been developed. This review presents updated research on the extraction sources and methodologies of rutin from fruit and vegetable products commonly found in a regular diet and grown using family farming approaches. Additionally, this review covers quantitative analysis techniques, encapsulation methods utilizing nanoparticles, colloidal and heterodisperse systems, as well as industrial applications of rutin.

Effects of Glucosinolate-Enriched Red Radish (Raphanus sativus) on In Vitro Models of Intestinal Microbiota and Metabolic Syndrome-Related Functionalities

The gut microbiota profile is determined by diet composition, and therefore this interaction is crucial for promoting specific bacterial growth and enhancing the health status. Red radish (Raphanus sativusL.) contains several secondary plant metabolites that can exert a protective effect on human health. Recent studies have shown that radish leaves have a higher content of major nutrients, minerals, and fiber than roots, and they have garnered attention as a healthy food or supplement. Therefore, the consumption of the whole plant should be considered, as its nutritional value may be of greater interest. The aim of this work is to evaluate the effects of glucosinolate (GSL)-enriched radish with elicitors on the intestinal microbiota and metabolic syndrome-related functionalities by using an in vitro dynamic gastrointestinal system and several cellular models developed to study the GSL impact on different health indicators such as blood pressure, cholesterol metabolism, insulin resistance, adipogenesis, and reactive oxygen species (ROS). The treatment with red radish had an influence on short-chain fatty acids (SCFA) production, especially on acetic and propionic acid and many butyrate-producing bacteria, suggesting that consumption of the entire red radish plant (leaves and roots) could modify the human gut microbiota profile toward a healthier one. The evaluation of the metabolic syndrome-related functionalities showed a significant decrease in the gene expression of endothelin, interleukin IL-6, and cholesterol transporter-associated biomarkers (ABCA1 and ABCG5), suggesting an improvement of three risk factors associated with metabolic syndrome. The results support the idea that the use of elicitors on red radish crops and its further consumption (the entire plant) may contribute to improving the general health status and gut microbiota profile.

Oxidation and degradation of (epi)gallocatechin gallate (EGCG/GCG) and (epi)catechin gallate (ECG/CG) in alkali solution

The oxidative decomposition/degradation of two main tea flavanols, EGCG/GCG and ECG/CG, was studied in alkaline solution under ultrasonic-assisted thermal conditions. The study employed HPLC-ESI-ToF-MS to identify the products generated by atmospheric oxygen oxidation and various base-catalyzed reactions. Strong basic condition led to accelerated hydrolysis and oxidation of EGCG/GCG and ECG/CG and yielded gallic acid, de-galloyl flavanols and corresponding o-quinone derivatives. Meanwhile, peroxidation or base-catalyzed cleavage and rearrangement occurred extensively on C- and B-rings of flavanol and generated various simpler aldehydes or acids. Besides, a number of dimers/trimers were produced. This contribution provides empirical proof of oxidative degradation of flavanols under strong alkaline condition. Meanwhile, detailed reaction mechanisms of C-/B-ring degradation and dimerization/polymerization phenomena are proposed to help understand the structural changes of flavanols under strong alkaline conditions.

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

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.

Identification of Key Antioxidants of Free, Esterified, and Bound Phenolics in Walnut Kernel and Skin

Walnut is a natural source of antioxidants. Its antioxidant capacity is determined by the distribution and composition of phenolics. The key phenolic antioxidants in various forms (free, esterified, and bound) in walnut kernel (particularly seed skin) are unknown. The phenolic compounds in twelve walnut cultivars were analyzed using ultra-performance liquid chromatography coupled with a triple quadrupole mass spectrometer in this study. A boosted regression tree analysis was used to identify the key antioxidants. Ellagic acid, gallic acid, catechin, ferulic acid, and epicatechin were abundant in the kernel and skin. The majority of phenolic acids were widely distributed in the free, esterified, and bound forms in the kernel but more concentrated in bound phenolics in the skin. The total phenolic levels of the three forms were positively correlated with antioxidant activities (R = 0.76-0.94, p < 0.05). Ellagic acid was the most important antioxidant in the kernel, accounting for more than 20%, 40%, and 15% of antioxidants, respectively. Caffeic acid was responsible for up to 25% of free phenolics and 40% of esterified phenolics in the skin. The differences in the antioxidant activity between the cultivars were explained by the total phenolics and key antioxidants. The identification of key antioxidants is critical for new walnut industrial applications and functional food design in food chemistry.

Bioactive Compounds from Leaf Vegetables as Preservatives

Trends toward a healthier diet are increasing attention to clean-label products. This has led to the search for new ingredients that avoid the use of chemical additives. Food industries are responding to these demands by incorporating natural preservatives into their products, which consumers perceive as healthy. Leafy vegetables would fit this strategy since they are common components of the diet and are associated with beneficial health effects. The objective of this chapter is to offer an overview of the large number of bioactive compounds (phenolic acids, flavonoids, anthocyanins, glucosinolates, and sulfur compounds) present in these plants, which would be responsible for their activity as potential preservatives. Its incorporation into food would improve the quality and extend the shelf life by reducing oxidative processes and inhibiting or retarding the microbial growth that occurs during processing and storage without reducing the organoleptic characteristics of the product.

Using Numerical Analysis to Develop a Retort Process to Enhance Antioxidant Activity and Physicochemical Properties of White Radish (Raphanus sativus L.) in Different-Sized Packages

Thermal processing of white radish using retort sterilization at different temperatures was investigated according to the dimension of the package. Four different samples with the same weight and volume were placed in packages with different dimensions. The degree of sterilization (i.e., F0-value) at the cold point targeted at 6 min was determined based on experimental data and heat transfer simulation. The sterilization time was considerably increased with a decrease in surface area to unit volume ratio (φ) at each temperature. The sterilization time for the sample with the highest φ (155.56) was approximately five times faster than the sample with the lowest φ (72.22) at all heating temperatures. Numerical simulation conducted with a proper heat transfer coefficient (h) showed mostly good agreement with the experimental data (RMSE < 2 °C). Changes in color and total phenolic content were higher for samples heated at higher temperatures. Hardness values of white radish samples measured for center and edge parts separately were more uniform for samples with a high φ. Results in this study suggest that optimizing heating conditions of root vegetables must consider their package dimensions to satisfy quality attributes after sterilization. Numerical simulation can be utilized as a useful tool to design the sterilization process.

Root Vegetables-Composition, Health Effects, and Contaminants

Root vegetables are known all over the world, but they are being less and less consumed by individuals. The main purpose of this article was to summarize the benefits, health effects, and threats associated with the consumption of carrot, celery, parsley, beetroot, radish, turnip, and horseradish. They are characterized by high nutritional value due to their richness in dietary fiber, vitamins, and minerals. One of their most important features is their high content of bioactive compounds, such as polyphenols, phenols, flavonoids, and vitamin C. These compounds are responsible for antioxidant potential. Comparison of their antioxidant effects is difficult due to the lack of standardization among methods used for their assessment. Therefore, there is a need for a reference method that would allow for correct interpretation. Moreover, root vegetables are characterized by several health-promoting effects, including the regulation of metabolic parameters (glucose level, lipid profile, and blood pressure), antioxidant potential, prebiotic function, and anti-cancer properties. However, due to the type of cultivation, root vegetables are vulnerable to contaminants from the soil, such as toxic metals (lead and cadmium), pesticides, pharmaceutical residues, microplastics, and nitrates. Regardless, the low levels of toxic substances present in root vegetables do not pose health risks to the average consumer.

Metabolic Profiling of White and Green Radish Cultivars (Raphanus sativus)

Radish (Raphanus sativus) is a Brassica vegetable important for human nutrition and health because it is rich in diverse metabolites. Although previous studies have evaluated various metabolites, few studies have comprehensively profiled the primary and secondary metabolites in the roots of white- and green-colored radishes. Thus, this study aimed to provide information about the contents of metabolites beneficial for human health in both cultivars and to investigate the relationships between the various metabolites detected. In particular, among the 55 metabolites detected in radish roots, the levels of most amino acids and phenolic acids, vital to nutrition and health, were higher in green radish roots, while slightly higher levels of glucosinolates were observed in white radish roots—information which can be used to develop an effective strategy to promote vegetable consumption. Furthermore, glutamic acid, as a metabolic precursor of amino acids and chlorophylls, was positively correlated with other amino acids (cysteine, tryptophan, asparagine, alanine, serine, phenylalanine, valine, isoleucine, proline, leucine, beta-alanine, lysine, and GABA), and chlorophylls (chlorophyll a and chlorophyll b) detected in radish roots and phenylalanine, a metabolic precursor of phenolic compounds, were positively correlated with kaempferol, 4-hydroxybenzoate, and catechin. In addition, strong positive correlations between carbohydrates (sucrose and glucose) and phenolics were observed in this study, indicating that sucrose and glucose function as energy sources for phenolic compounds.

Improvement of Germination and Early Growth of Radish (Raphanus sativus L.) through Modulation of Seed Metabolic Processes

Radish (Raphanus sativus L.) is a vegetable cultivated worldwide because of its large succulent hypocotyls. The priming method initiates metabolic processes at early stages and regulates the metabolic events in seed necessary for germination. This research was conducted to examine the influence of various priming treatments on physiological performance (germination, growth, lipid peroxidation, primary and secondary metabolism) and antioxidant activity of radish seedlings. On the basis of germination and growth characteristics, vigor index, and relative water content in leaves, it was confirmed that priming treatments with 0.01% ascorbic acid (AA) and 1% KNO₃ improves the initial stages of radish development. Furthermore, the efficiency of AA as a priming agent was confirmed through the reduction of malondialdehyde (MDA) level compared to unprimed seedlings. On the other hand, hormopriming with indole-3-acetic acid (IAA) significantly increased the concentration of photosynthetic pigments and total soluble leaf proteins compared to non-primed seedlings. The highest content of total phenolic compounds, including flavonoids, were obtained after hormopriming with 1 mM IAA and halopriming with 1% MgSO₄. On the basis of the percentage of inhibition of DPPH radicals, it was confirmed that treatments with IAA and AA can improve the antioxidant activity of radish seedlings. This study provides useful information regarding the possibilities of pregerminative metabolic modulation through the seed priming for the biochemical and physiological improvement of radish, and this topic should be further investigated in order to determine the potential use of AA and IAA as suitable priming agents in radish commercial production.

Nutrient Deficiency Affects the Growth and Nitrate Concentration of Hydroponic Radish

In hydroponics, a continuous supply of mineral nutrients is essential for plant growth. However, constitutive nutrient-rich conditions also increase the nitrate content in the plants, which can be harmful to human health. Here, we investigated the effect of nutrient deficiency on the growth and component composition of hydroponic radish by changing the timing of nutrient removal from the hydroponic solution. Radish plants that were 14 days old were transferred to four different nutrient conditions for 14 days: nutrient deficiency for 14 days (WW), full nutrient for 14 days (NN), nutrient deficiency for the last 7 days (NW), and nutrient deficiency for the first 7 days (WN). After the treatments, the NW plants had similar taproot growth to NN plants. In contrast, the WN plants significantly reduced taproot growth. The WW plants reduced the shoot and taproot weight and their water contents. The nitrate content in the taproots was reduced in the NW and WW plants. The WW plants contained lower total phenol and higher ascorbic acid and sugar contents. These results suggest that the uptake of nutrient minerals at the young growth stage is important for the growth of radish taproot. Nutrient deficiency management can be one of the most effective tools for regulating radish growth and composition.

In Vitro and In Vivo Evaluation of Silver Nanoparticles Phytosynthesized Using Raphanus sativus L. Waste Extracts

The aim of the current paper is the development of phytosynthesized silver nanoparticles mediated by Raphanus sativus L. extracts obtained through two extraction methods (temperature and microwave) and to test their potential application for controlling apple crops pathogens. The phytosynthesized materials were characterized by X-ray diffraction, scanning electron microscopy, and transmission electron microscopy. All the materials were evaluated in terms of antioxidant and in vitro antimicrobial activity (against bacteria, molds, and yeast: Escherichia coli ATCC 8738, Staphylococcus aureus ATTC 25923, Pseudomonas aeruginosa ATCC 9027, Salmonella typhimurium ATCC 14028, Candida albicans ATCC 10231, Venturia inaequalis, Podosphaera leucotricha, Fusarium oxysporum ATCC 48112, Penicillium hirsutum ATCC 52323, and Aspergillus niger ATCC 15475). Considering the results obtained in the in vitro assays, formulations based on nanoparticles phytosynthesized using Raphanus sativus L. waste extracts (RS1N) were evaluated as potential antifungal agents for horticultural crops protection, against Venturia inaequalis and Podosphaera leucotricha through in vivo assays. For the DPPH assay, the inhibition (%) varied between 37.06% (for RS1N at 0.8 mg/mL concentration) and 83.72% (for RS1N at 7.2 mg/mL concentration) compared to 19.97% (for RS2N at 0.8 mg/mL) and only 28.91% (for RS2N at 7.2 mg/mL). Similar results were obtained for RS3N (85.42% inhibition at 7.2 mg/mL) compared with RS4N (21.76% inhibition at 7.2 mg/mL). Regarding the ABTS assay, the highest scavenger activity values were recorded for samples RS1N (91.43% at 1.6 mg/mL) and RS3N (96.62% at 1.6 mg/mL).

Comparative study of antioxidant and anticancer activities and HPTLC quantification of rutin in white radish (Raphanus sativus L.) leaves and root extracts grown in Saudi Arabia

The nutrient contents of Raphanus sativus L. (white radish) leaves (RSLs) and roots are known to have promising vital effects. We comparatively investigated the leaves and roots of R. sativus grown in Saudi Arabia to estimate the total phenol and flavonoid contents using the standard colorimetric methods. The antioxidant activity of RSLs and R. sativus roots (RSRs) were measured by 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays. Both extracts’ cytotoxic activity was assessed by MTT assay against several human cancer cell lines (A549, HepG2, MDA-MB-231, and MCF-7). High-performance thin-layer chromatography was used to identify and quantify the biomarker compound rutin in both extracts. The total phenolic content in RSLs (125.3 mg of gallic acid equivalent [GAE]/g) was higher than that in roots (95.8 of GAE/g), whereas the flavonoid content (44.5 mg of quercetin equivalent [QE]/g) was almost double compared in RSR extract (24.4 of QE/g). Similarly, RSLs exhibited a higher antioxidative activity than RSRs in both DPPH (IC50 216.8 vs 359.7 µg/mL) and ABTS (IC50 326.7 vs 549 µg/mL) models. RSLs also demonstrated the highest antiproliferative efficiency against all cell lines, with IC50 values of 217–453 µg/mL. The reversed-phase-high-performance thin-layer chromatography results showed the presence of rutin (5.2 µg/mg) only in RSLs. Our study indicates RSLs as a promising source of bioactive compounds compared with roots.

Role of nitrogen and magnesium for growth, yield and nutritional quality of radish

Nitrogen (N) affects all levels of plant function from metabolism to resource allocation, growth, and development and Magnesium (Mg) is a macronutrient that is necessary to both plant growth and health. Radish (Raphanus sativus L.) occupies an important position in the production and consumption of vegetables globally, but there are still many problems and challenges in its nutrient management. A pot trial was conducted to investigate the effects of nitrogen and magnesium fertilizers on radish during the year 2018-2019. Nitrogen and magnesium was applied at three rates (0, 0.200, and 0.300 g N kg^-1 soil) and (0, 0.050, and 0.100 g Mg kg^-1 soil) respectively. The experiment was laid out in a completely randomized design (CRD) and each treatment was replicated three times. Growth, yield and quality indicators of radish (plant height, root length, shoot length, plant weight, total soluble sugar, ascorbic acid, total soluble protein, crude fiber, etc.) were studied. The results indicated that different rates of nitrogen and magnesium fertilizer not only influence the growth dynamics and yields but also enhances radish quality. The results revealed that the growth, yield and nutrient contents of radish were increased at a range of 0.00 g N. kg^-1 soil to 0.300 g N. kg^-1 soil and 0.00 g Mg. kg^-1 soil to 0.050 g Mg. kg^-1 soil and then decreased gradually at a level of 0.100 g Mg. kg^-1 soil. In contrast, the crude fiber contents in radish decreased significantly with increasing nitrogen and magnesium level but increased significantly at Mg₂ level (0.050 g Mg. kg^-1 soil). The current study produced helpful results for increasing radish quality, decreasing production costs, and diminishing underground water contamination.

Effects of radish powder concentration and incubation time on the physicochemical characteristics of alternatively cured pork products

Previous research has indicated that radish powder could be a suitable replacement for chemical nitrite sources in alternatively cured meat products. However, the effects of radish powder level on the physicochemical properties of cured meat have not been systematically studied. In this study, we aimed to investigate the effects of varying concentrations of radish powder and incubation time on the physicochemical properties and cured meat pigments of alternatively cured meat products. We divided our experimental setup into seven groups with different radish powder concentrations and incubation times: control (0.01% sodium nitrite), treatment 1 (0.15% radish powder and 2 h incubation), treatment 2 (0.15% radish powder and 4 h incubation), treatment 3 (0.30% radish powder and 2 h incubation), treatment 4 (0.30% radish powder and 4 h incubation), treatment 5 (0.30% celery powder and 2 h incubation), and treatment 6 (0.30% celery powder and 4 h incubation). The cooking yield, CIE a* values (redness), and total pigment levels were not significantly different (p > 0.05) between any of the alternatively cured treatments and the control. However, when 0.30% radish powder or celery powder was added to the products, the CIE b* values increased significantly (p < 0.05) with incubation time. At the same vegetable concentration, the nitrite content, nitrosyl hemochrome, and curing efficiency also increased significantly (p < 0.05) as the incubation time increased from 2 to 4 h, regardless of the types of vegetable powder. Among the meat products cured with radish powder, treatment 4 showed the highest increase in residual nitrite content, nitrosyl hemochrome content, and curing efficiency, but showed decreased lipid oxidation. Our results suggest that increased concentrations of radish powder and longer incubation times would be more suitable for producing alternatively cured meat products comparable to traditionally cured products treated with synthetic nitrite.

Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages

Radish powder (0.5 and 1.0%) and oregano essential oil (OEO) (100 mg/kg) were applied in fermented cooked sausages without the addition of nitrite. The products were evaluated along processing and storage at 4 °C and 20 °C during 30 and 60 days. Carvacrol (77.19%), p-cymene (8.78%), γ-terpinene (4.78%) and thymol (3.53%) were the main compounds identified in OEO, which are responsible for its antioxidant capacity. The use of radish powder resulted in an adequate development of colour (12.5-13.5 for a*), nitrite formation (1.9-2.4 mg/kg), pH (5.0-5.2), a_w (0.91-0.92), weight loss (35.8-37.7%) and texture (70-75 N) properties for this type of fermented meat products, and it was also efficient in the decrease of mesophilic bacteria counts (2.3-2.4 log CFU/g in samples with 0.5% radish powder). Sensory analysis showed the consumer's preference regarding aroma for treatments added of OEO and no differences were found in overall acceptance among all treatments, indicating that despite the absence of synthetic nitrite in formulations, the combination of radish powder and OEO was approved by the consumers. However, lipid oxidation was not controlled during storage, since higher TBARS values were found in nitrite-free treated sausages, especially in those stored at 20 °C (2.80 mg MDA/kg in samples with 1% radish powder). Therefore, the use of radish powder and OEO showed promising results to development of fermented cooked sausages from a natural source of nitrite, mainly regarding their physicochemical stability and sensory acceptance.

Proximate, mineral, and anti-nutrient compositions of underutilized plants of Ethiopia: Figl (Raphanus sativus L.), Girgir (Eruca sativa L) and Karkade (Hibiscus sabdariffa): Implications for in-vitro mineral bioavailability

In Ethiopia, particularly in the Benishangul-Gumuz region, there are several underutilized plants like Figl (Raphanus sativus), Girgir (Eruca sativa) and Karkade (Hibiscus sabdariffa) which are cultivated and consumed only by the local communities. However, information on nutrient, anti-nutrient contents and mineral bioavailability of edible parts of these plants are limited. Given this, leaves and roots of Figl, leaves of Girgir, calyces and seeds of Karkade were evaluated for their proximate, mineral and anti-nutrient contents following the standard analytical methods. The result on dry matter basis revealed that protein contents (26.32 g/100 g) were high for brown seeds of Karkade, dried leaves of Figl (26.71 g/100 g) and Girgir (24.23 g/100 g). The fat and energy contents were high for seeds of Karkade (15.58-18.00 g/100 g; 371.64-376.69 kcal/100 g). The fiber content was high for dried leaves of Figl (28.39 g/100 g) and low for calyces of Karkade (15.33-16.54 g/100 g). There was a significant difference (p < 0.05) in terms of mineral contents. The dried leaves of Figl were high in calcium, sodium, potassium, and phosphorus contents while dried leaves of Girgir were high in iron and zinc contents. With exception of oxalate content, seeds of Karkade were low in tannin, phytate and alkaloid. The phytate: mineral ratio analysis showed the bioavailability of iron is likely to be inhibited from roots of Figl and calyces of Karkade; zinc bioavailability from calyces of Karkade which suggests processing for phytate reduction is important. The result showed the seeds of Karkade are good sources of protein, fat and energy with low antinutritional contents that may favor mineral bioavailability with potential for utilization in baby food formulations to alleviate protein energy malnutrition. The leaves of Figl and Girgir can also be exploited in different food formulations to improve macro and micronutrient deficiency.

Beetroot and radish powders as natural nitrite source for fermented dry sausages

The aim of this study was to investigate the use of radish and beetroot powders as potential substitutes of nitrite in fermented dry sausages due to their high nitrate content (around 16,000 and 14,000 mg/kg, respectively). Six treatments were prepared and evaluated during the ripening process and storage time: C1 (control with 150 mg/kg sodium nitrite and 150 mg/kg sodium nitrate), C2 (control without sodium nitrite/nitrate), R05 (0.5% radish powder), R1 (1% radish powder), B05 (0.5% beetroot powder) and B1 (1% beetroot powder). The addition of vegetable powders influenced moisture content, weight loss and water activity of sausages. Nitrite was formed from radish and beetroot powders during the ripening process, especially in R1 and B1 treatments. Beetroot powder affected colour, pigments and lactic acid bacteria counts. The results of pH, colour, lipid oxidation, nitrite and nitrate analysis suggest R1 treatment as a potential nitrite replacer obtained from a simple and feasible drying process.

CFD assisted investigation of mechanical juice extraction from cassava leaves and characterization of the products

Cassava is grown because of its starchy roots, but the leaves being rich in protein are mostly underutilized. For protein recovery, mechanical juice extraction from cassava leaves and the extraction process was evaluated using computational fluid dynamics (CFD) simulation. The influence of input variables such as nozzle diameter and rotational speed of the screw was investigated in relation to process efficiency. The highest green juice extraction yield (81.0%) from cassava leaves and dry matter of press cake (61.3%) were achieved by using 4 mm nozzle diameter and 18 rpm screw speed. The protein content of the cassava leaves, press cake, juice sediment, and juice supernatant was found to be 31.5%, 27.7%, 26.2%, and 12.4%, respectively. The crude protein, cellulose, hemicellulose, lignin, and total phenolic content mainly accumulated in the press cake. The screw pressing concentrated the amino acids in the press cake and the juice sediment.

Polyphenolic distribution in organs of Argylia radiata, an extremophile plant from Chilean Atacama desert

The polyphenolic distribution on different organs of Argylia radiata, an extremophile plant from the Atacama "Flowering Desert", is presented herein for the first time. For this purpose, the total phenolic content and antioxidant capacity of ethanolic extracts from leaves, tuberous root and flowers of different colors were evaluated. Orange and red flowers showed the highest polyphenolic and flavonoid content. The maximum anthocyanin concentration was found in red flowers and the antioxidant activity (FRAP) of extracts changed according to the organ. The UPLC-MS/MS analysis of the extracts allowed to identify 10 new polyphenols belonging to different families. Rutin was identified as the most abundant polyphenol in all plant organs, followed by quercetin and coumaric acid. Their role in plant response to abiotic and biotic stress, as well as their potential biotechnological application are discussed.

Valorisation of the green waste parts from turnip, radish and wild cardoon: Nutritional value, phenolic profile and bioactivity evaluation

The recovery of bio-wastes to obtain high added value compounds is of great interest for the pharmaceutical, medicinal and food industries. Therefore, the aerial parts of turnip (Brassica rapa L.), radish (Raphanus sativus L.) and leaf blade of wild cardoon (Cynara cardunculus L. var. sylvestris (Lamk) Fiori) were characterized regarding their nutritional composition, as also their content in soluble sugars, organic acids, fatty acids, and tocopherols. Furthermore, their hydroethanolic extracts and infusion preparations, were profiled regarding individual phenolic compounds by HPLC-DAD/ESI-MS and their antioxidant, antibacterial and hepatotoxic activities were evaluated. Regarding the nutritional content, wild cardoon revealed the best results, however it was radish and turnip that showed higher values for organic acids and phenolic compounds. The hydroethanolic extract and infusion preparation of wild cardoon stood out for its antioxidant and antibacterial activity. Overall, the hydroethanolic extracts seemed more effective (regarding antioxidant and antibacterial activity) than the infusions. Total phenolic acids proved to be strongly correlated with the antioxidant and antibacterial (against Morganella morganii) activities. This study showed that the discarded parts of these plants can be used as an important natural source of valuable nutrient content and new and safe bioactive compounds, beneficial for human health. Moreover, the extraction of those compounds from underused parts of turnip, radish and cardoon could be used to preserve foods, avoiding artificial additives and thus, contributing to the development of new natural ingredients.

Evaluation of the Bioaccessibility of Antioxidant Bioactive Compounds and Minerals of Four Genotypes of Brassicaceae Microgreens

Microgreens constitute an emerging class of fresh, healthy foods due to their nutritional composition. In this study the content of minerals and antioxidant bioactive compounds, and for the first time bioaccessibility, were evaluated in broccoli (Brassica oleracea L. var. italica Plenck), green curly kale (Brassica oleracea var. sabellica L.), red mustard (Brassica juncea (L.) Czern.) and radish (Raphanus sativus L.) hydroponic microgreens. Macro- (K, Ca, Mg) and oligo-elements (Fe, Zn), ascorbic acid, total soluble polyphenols, total carotenoids, total anthocyanins, total isothiocyanates and total antioxidant capacity (Trolox Equivalent Antioxidant Capacity and Oxygen Radical Absorbance Capacity) were determined before and after the standardized simulated gastrointestinal digestion process. All microgreens provided relevant amounts of vitamin C (31-56 mg/100 g fresh weight) and total carotenoids (162-224 mg β-carotene/100 g dry weight). Mineral content was comparable to that normally found in hydroponic microgreens and the low potassium levels observed would allow their dietetic recommendation for patients with impaired kidney function. Both total soluble polyphenols and total isothiocyanates were the greatest contributors to the total antioxidant capacity after digestion (43-70% and 31-63% bioaccessibility, respectively) while macroelements showed an important bioaccessibility (34-90%). In general, radish and mustard presented the highest bioaccessibility of bioactive compounds and minerals. Overall, the four hydroponic Brassicaceae microgreens present a wide array of antioxidant bioactive compounds.

Deciphering the Nutraceutical Potential of Raphanus sativus-A Comprehensive Overview

Raphanus sativus (Radish) belongs to the Brassicaceae family and is a widely consumed root vegetable all around the world. The nutritional and medicinal values of radishes have been proven by several researches. Extracts prepared from the aerial and underground parts of radishes have been used in the treatment of stomach disorders, urinary infections, hepatic inflammation, cardiac disorders and ulcers in folk medicine since the ancient times. The pharmaceutical potential of radishes is attributed to the presence of its beneficial secondary metabolites, such as glucosinolates, polyphenols and isothiocyanates. The present review has focused on the impact of radish extract administration under pathological complications, such as cancer, diabetes, hepatic inflammation and oxidative stress. In addition, a comprehensive view of molecular mechanism behind the regulation of molecular drug targets associated with different types of cancers and diabetes by the bioactive compounds present in the radish extracts have been discussed in detail.

Chemical composition and bioactive properties of the wild edible plant Raphanus raphanistrum L

Recently, there has been an interest regarding the consumption of wild edible plants in modern diets. However, there is still scarce information about several wild vegetables traditionally consumed. Therefore, this work aims on documenting the nutritional and chemical composition of wild radish (Raphanus raphanistrum L.), as well as its bioactive potential. Results showed that wild radish is a potential source of beneficial compounds, including vitamin E, polyunsaturated fatty acid (particularly α-linolenic acid) and different phenolic compounds, in which fourteen phenolics were identified, with kaempferol-3,7-O-di-rhamnoside being the most abundant. The bioactive potential was exploited using hydroethanolic and decoction extracts. Both proved to inhibit several Gram-positive and Gram-negative bacteria and revealed antioxidant activity, while cytotoxicity against non-tumor cell was not observed. In general, results evidence the interest in recovering the use of this wild vegetable as part of a varied diet, which can bring several health benefits.