Nutritional content and health benefits of sun-dried and salt-aged radish (takuan-zuke)

卷:231

Kumakura, Kei ; Kato, Ryo ; Kobayashi, Taito ; Sekiguchi, Akihiro ; Kimura, Norihisa ; Takahashi, Hitoe ; Takahashi, Asaka ; Matsuoka, Hiroki

Takasaki Univ Hlth & Welf

关键词: Pickled vegetables;    Takuan-zuke;    Nutrient analysis;    Metabolomics;   

DOI  :  10.1016/j.foodchem.2017.03.096

学科分类：食品科学和技术

【 摘 要 】

We investigated the nutritional characteristics of salted radish roots (takuan-zuke) prepared using different methods: takuan-zuke based on sun-drying (hoshi) or salt-pressing (shio-oshi) dehydration, different salt-aging temperatures, and salting with rice bran. We examined differences in nutritional substances in salted radish using chromatographic analysis, bioassay methods, and multivariate analysis. We previously reported that the amount of gamma-aminobutyrate in takuan-zuke was increased by both dehydration treatments. In the present study, we observed that sucrose and proline were increased by sun-drying treatment, while little change occurred with salt-pressing treatment. Branched-chain amino acids were increased by both treatments. Interestingly, free fatty acids increased with salt-aging duration, irrespective of the dehydration method. Addition of rice bran to long salt-aging treatment increased the levels of niacin, glutamate, and acetate. Metabolite concentrations were higher in hoshi takuan-zuke than shio-oshi takuan-zuke. Our comprehensive analysis reveals effects of specific manufacturing conditions on beneficial components of takuan-zuke. (C) 2017 Elsevier Ltd. All rights reserved.