Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology (May 2015)

Total Phenolic Content and Antioxidant Capacity of Radish as Influenced by the Variety and Vegetative Stage

  • Maria Doinița Borș,
  • Cristina Anamaria Semeniuc,
  • Sonia Socaci,
  • Luminiţa Vârva,
  • Ovidiu Moldovan,
  • Romina Vlaic,
  • Maria Tofană

DOI
https://doi.org/10.15835/buasvmcn-fst:11087
Journal volume & issue
Vol. 72, no. 1
pp. 77 – 81

Abstract

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This study investigates the influence of the variety and vegetative stage on the total phenolic content and antioxidant capacity of radish. Samples of seeds, sprouts (day-3, day-5 and day-7) and roots of three varieties (red, white and black) of radish (Raphanussativus) were collected and tested for the above-mentioned parameters. Determination of total phenolic content was performed by Folin-Ciocalteau assay and antioxidant activity by DPPH assay. The total phenolic content ranged between 4.75 and 19.44 mg GAE/g DW and the antioxidant capacity between 12 and 75%. The highest total phenolic content and antioxidant capacity was found in radish sprouts and the lowest in radish roots, and among samples in the black radish variety.

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