Antioxidant Activity and Stability of Radish Bulbs (Raphanus sativus L.) Crude Extract

International Conference on Food Science and Technology

Eveline^1 ; Pasau, R.L.^2

Food Technology Department, Faculty of Sains and Technology, University of Pelita Harapan, Street: MH. Thamrin Boulevard 1100 Lippo Village, Kelapa Dua, Karawaci, Tangerang, Indonesia^1

Alumnus Food Technology Department, Faculty of Sains and Technology, University of Pelita Harapan, Street: MH. Thamrin Boulevard 1100 Lippo Village, Kelapa Dua, Karawaci, Tangerang, Indonesia^2

关键词: Anti-oxidant activities;    Extraction conditions;    Extraction method;    Heating temperatures;    Linolenic acids;    Raphanus sativus;    Stability tests;    Total flavonoids;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/292/1/012036/pdf
DOI  :  10.1088/1755-1315/292/1/012036

来源: IOP

【 摘 要 】

Radish (Raphanus sativus L.) contain saponins, flavonoids, polyphenols, glycosides, essential oils, vitamin A, and vitamin C that potentially as antioxidants properties. Further studies of antioxidants properties of radish needs to be conducted in order to be applicable in food areas. The purpose of this study was to determine the best extraction conditions to extract radish (type of solvent and extraction time) and determine the stability of radish extract based on changes in pH and heating temperature. First of all, radishes were extracted with different polarity solvents (hexane [non-polar], ethyl acetate [semi-polar], and ethanol [polar] for 8, 16, and 24 hours. Ethyl acetate solvent and extraction time of 16 hours were determined to be the best extraction method based on sample yield (0.91%), antioxidant activity (IC50=127.96 mg/l), total phenolic (37.37 mg GAE/g), and total flavonoids (5.74 mg QE/g); so it is used in the next stage of research to determine the antioxidant stability at pH (4, 5, 6, 7) with different heating temperature (70, 80, 90°C). Radish extract is unstable based on antioxidant activity, total phenolic, and total flavonoids; but with the heat treatment of 70°C at pH 4 was considered to be the best condition among other stability tests with the closest result of early radish extract condition (pH 4.58, room temperature ∼25°C). Radish extract from the selected treatments are not toxic (LC50>1000 ppm) which containing steroid compounds (β-sitosterol, β-sitostenone, campesterol), fatty acids (palmitic acid, linolenic acid), carboxylic acids (methyl esters, phthalic acid) and other hydrocarbons (acetic acid, squalene).