수박무 가식부와 껍질의 이화학적 성분 및 항산화 활성 비교

Abstract

This study was performed to compare the physicochemical quality characteristics and antioxidant activities of watermelon radish flesh (WF) and peel (WP). An analysis of the proximate compositions showed that the carbohydrate content of the WP was lower than that of the WF, while the contents of crude protein, crude fat, and crude ash were higher in the WF. The total free sugar content in the WF was higher than in the WP. The content of glutamic acid was greater in the amino acids of the WF and WP. The WP had higher total amino acid and essential amino acid content than the WF. The WF contained a higher level of saturated and polyunsaturated fatty acids than the WP. The organic acid contents were higher in the WP, and of these, the level of malic acid was the highest in both the WF and WP. The contents of vitamin E and C were higher in the WF compared with the WP. The mineral content of the WP was higher than that of the WF. The pH and sugar in the WF were higher than in the WP. The “L” value and “a” value were higher in the WF than WP. The total polyphenol, total flavonoid, and anthocyanin contents in the WF were significantly higher than in the WP. The DPPH and ABTS radical scavenging activity and FRAP values in the WF were significantly higher than in the WP. The present results suggest that WF can be a good source for food processing in terms of its nutritional components and antioxidant activity.