Steam radish sprout (Raphanus sativus L.): active substances, antioxidant activities and non‐targeted metabolomics analysis

Abstract

SummaryVarious active substances, antioxidant activities and primary differential metabolite profiles were investigated to assess the nutritional quality of radish sprouts steamed for 0–300 s. The levels of flavonoids, total phenolic content and isothiocyanate in radish sprouts decreased with increased steaming time, and DPPH radical scavenging activity levels and superoxide dismutase levels also exhibited a downward trend (P < 0.05). By contrast, total phenolic acid, ferric‐reducing antioxidant power and reducing power levels exhibited significant increases in the early short‐term steaming process (P < 0.05). Steaming for 30 s promoted the accumulation of vitamin B2, whereas, steaming for 300 s promoted the accumulation of phospholipids and myristic acid to a greater extent than steaming for 30 s. Overall, there was a partial non‐decreased nutritional indicator in short‐term steaming of radish sprouts, and a longer steaming time positively affected the differential metabolites.