Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots
- Autores
- Goyeneche, Rosario; Roura, Sara Ines; Ponce, Alejandra Graciela; Vega Gálvez, Antonio; Quispe Fuentes, Issis; Uribe, Elsa; Di Scala, Karina Cecilia
- Año de publicación
- 2015
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Red radish roots and leaves were characterized in terms of their physico-chemical, nutritional, antioxidant and microbiological properties. The nutritional value of radish leaves far exceeded the corresponding value for roots. Leaves presented higher percentage of protein, ash and crude fiber than roots. Calcium was found to be the most abundant mineral with a value of 752.64 mg/100 g. Ascorbic acid content in leaves (38.69 mg/100 g) doubled the value found in roots. Total phenolic contents of leaves (695.07 mg GAE/100g d.m.) were almost two times higher than for roots, while total flavonoid levels (1042.73 mg quercetin/100 g d.m.) were four times higher. Leaves' and roots' antioxidant activities were 39.48 mmol and 11.09 mmol TE/100 g d.m., respectively, by means of ORAC analysis. The most abundant free and bound phenolic compounds of roots and leaves were pyrogallol and vanillic acid; and epicatechin and coumaric acid, respectively.
Fil: Goyeneche, Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Vega Gálvez, Antonio. Universidad de La Serena; Chile. Centro de Estudios Avanzados en Zonas Áridas; Chile
Fil: Quispe Fuentes, Issis. Universidad de La Serena; Chile
Fil: Uribe, Elsa. Universidad de La Serena; Chile
Fil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina - Materia
-
Flavonoids
Functional Food
Polyphenols
Proximal Composition
Raphanus Sativus - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/54047
Ver los metadatos del registro completo
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Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and rootsGoyeneche, RosarioRoura, Sara InesPonce, Alejandra GracielaVega Gálvez, AntonioQuispe Fuentes, IssisUribe, ElsaDi Scala, Karina CeciliaFlavonoidsFunctional FoodPolyphenolsProximal CompositionRaphanus Sativushttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Red radish roots and leaves were characterized in terms of their physico-chemical, nutritional, antioxidant and microbiological properties. The nutritional value of radish leaves far exceeded the corresponding value for roots. Leaves presented higher percentage of protein, ash and crude fiber than roots. Calcium was found to be the most abundant mineral with a value of 752.64 mg/100 g. Ascorbic acid content in leaves (38.69 mg/100 g) doubled the value found in roots. Total phenolic contents of leaves (695.07 mg GAE/100g d.m.) were almost two times higher than for roots, while total flavonoid levels (1042.73 mg quercetin/100 g d.m.) were four times higher. Leaves' and roots' antioxidant activities were 39.48 mmol and 11.09 mmol TE/100 g d.m., respectively, by means of ORAC analysis. The most abundant free and bound phenolic compounds of roots and leaves were pyrogallol and vanillic acid; and epicatechin and coumaric acid, respectively.Fil: Goyeneche, Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaFil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaFil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaFil: Vega Gálvez, Antonio. Universidad de La Serena; Chile. Centro de Estudios Avanzados en Zonas Áridas; ChileFil: Quispe Fuentes, Issis. Universidad de La Serena; ChileFil: Uribe, Elsa. Universidad de La Serena; ChileFil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaElsevier Ltd2015-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/54047Goyeneche, Rosario; Roura, Sara Ines; Ponce, Alejandra Graciela; Vega Gálvez, Antonio; Quispe Fuentes, Issis; et al.; Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots; Elsevier Ltd; Journal of Functional Foods; 16; 6-2015; 256-2641756-4646CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2015.04.049info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1756464615002224info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:01:11Zoai:ri.conicet.gov.ar:11336/54047instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:01:11.893CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots |
title |
Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots |
spellingShingle |
Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots Goyeneche, Rosario Flavonoids Functional Food Polyphenols Proximal Composition Raphanus Sativus |
title_short |
Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots |
title_full |
Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots |
title_fullStr |
Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots |
title_full_unstemmed |
Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots |
title_sort |
Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots |
dc.creator.none.fl_str_mv |
Goyeneche, Rosario Roura, Sara Ines Ponce, Alejandra Graciela Vega Gálvez, Antonio Quispe Fuentes, Issis Uribe, Elsa Di Scala, Karina Cecilia |
author |
Goyeneche, Rosario |
author_facet |
Goyeneche, Rosario Roura, Sara Ines Ponce, Alejandra Graciela Vega Gálvez, Antonio Quispe Fuentes, Issis Uribe, Elsa Di Scala, Karina Cecilia |
author_role |
author |
author2 |
Roura, Sara Ines Ponce, Alejandra Graciela Vega Gálvez, Antonio Quispe Fuentes, Issis Uribe, Elsa Di Scala, Karina Cecilia |
author2_role |
author author author author author author |
dc.subject.none.fl_str_mv |
Flavonoids Functional Food Polyphenols Proximal Composition Raphanus Sativus |
topic |
Flavonoids Functional Food Polyphenols Proximal Composition Raphanus Sativus |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Red radish roots and leaves were characterized in terms of their physico-chemical, nutritional, antioxidant and microbiological properties. The nutritional value of radish leaves far exceeded the corresponding value for roots. Leaves presented higher percentage of protein, ash and crude fiber than roots. Calcium was found to be the most abundant mineral with a value of 752.64 mg/100 g. Ascorbic acid content in leaves (38.69 mg/100 g) doubled the value found in roots. Total phenolic contents of leaves (695.07 mg GAE/100g d.m.) were almost two times higher than for roots, while total flavonoid levels (1042.73 mg quercetin/100 g d.m.) were four times higher. Leaves' and roots' antioxidant activities were 39.48 mmol and 11.09 mmol TE/100 g d.m., respectively, by means of ORAC analysis. The most abundant free and bound phenolic compounds of roots and leaves were pyrogallol and vanillic acid; and epicatechin and coumaric acid, respectively. Fil: Goyeneche, Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina Fil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina Fil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina Fil: Vega Gálvez, Antonio. Universidad de La Serena; Chile. Centro de Estudios Avanzados en Zonas Áridas; Chile Fil: Quispe Fuentes, Issis. Universidad de La Serena; Chile Fil: Uribe, Elsa. Universidad de La Serena; Chile Fil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina |
description |
Red radish roots and leaves were characterized in terms of their physico-chemical, nutritional, antioxidant and microbiological properties. The nutritional value of radish leaves far exceeded the corresponding value for roots. Leaves presented higher percentage of protein, ash and crude fiber than roots. Calcium was found to be the most abundant mineral with a value of 752.64 mg/100 g. Ascorbic acid content in leaves (38.69 mg/100 g) doubled the value found in roots. Total phenolic contents of leaves (695.07 mg GAE/100g d.m.) were almost two times higher than for roots, while total flavonoid levels (1042.73 mg quercetin/100 g d.m.) were four times higher. Leaves' and roots' antioxidant activities were 39.48 mmol and 11.09 mmol TE/100 g d.m., respectively, by means of ORAC analysis. The most abundant free and bound phenolic compounds of roots and leaves were pyrogallol and vanillic acid; and epicatechin and coumaric acid, respectively. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-06 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/54047 Goyeneche, Rosario; Roura, Sara Ines; Ponce, Alejandra Graciela; Vega Gálvez, Antonio; Quispe Fuentes, Issis; et al.; Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots; Elsevier Ltd; Journal of Functional Foods; 16; 6-2015; 256-264 1756-4646 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/54047 |
identifier_str_mv |
Goyeneche, Rosario; Roura, Sara Ines; Ponce, Alejandra Graciela; Vega Gálvez, Antonio; Quispe Fuentes, Issis; et al.; Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots; Elsevier Ltd; Journal of Functional Foods; 16; 6-2015; 256-264 1756-4646 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2015.04.049 info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1756464615002224 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier Ltd |
publisher.none.fl_str_mv |
Elsevier Ltd |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1842269681681956864 |
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13.13397 |