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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/54047
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/54047
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network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-09-29T10:14:17Zoai: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:34982025-09-29 10:14:17.643CONICET 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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score 13.069144

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