Physiological Functionalities and Anti-oxidant activity of heated radish extract

Abstract

This study proceeded an experiment that can increase such physiological properties of heated radish extract. During the extraction of radish, including the byproduct, an increase in antioxidant properties of radish according the heating temperature was performed. Upon the extracts of radish bark and radish green extract(mucheong), the physiological functionalities and antioxidant activity were investigated. As a result, the color of radish ethanol extract in dependence of heating temperature, showed light brown color at low heating temperature and black color from 150℃. The total polyphenol content significantly increased as a result of heat treatment; 6.7 times and 22 times higher than the control at 110℃ and 150℃, respectively. DPPH radical scavenging ability and antioxidant property increased with increasing heating temperature; in comparison to heat-treated radish at 110℃ and 150℃, IC50 decreased by 1/22 times. IC50 of the control was 23times higher than 150℃ heat treated radish (Control IC50:130.305). According to the graph that represents ABTS activity, antioxidant activity increased in dependence of heat treatment likewise to the total polyphenol content and DDPH radical scavenging activity. Upon heat treatment at 150℃, antioxidant activity in consequence of ABTS assay increased 23 times higher than the control.