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The in vitro antioxidant properties of squeezed juice from black radish root were investigated by spectrophotometry and luminometry. The sample exhibited strong hydrogen-donating ability, reducing power, copper(II)-chelating property and showed a radical scavenging effect in a H 2 O 2 / . OH-luminol system that points to significant participation in an antioxidant process. According to the HPLC analyses the main active compounds in the juice are not the glucosinolates but probably their degradation products formed by myrosinase hydrolysis. Since a significant amount of polyphenols could be detected in the juice, these compounds could be responsible for the beneficial effect. #

Abstract:The nutritive value of the pumpkin seed products was evaluated. Isolation of protein eliminated 80% of the phytic acid and 100% of the tannic acid, trypsin inhibitor and flatulence factors. Ethanol treatment during the preparation of the protein concentrate reduced tannic acid by 78 YO and trypsin inhibitor by 21 YO, while it had no effect on the phytic acid content. Isoleucine and valine were the first limiting amino acids for meal and protein concentrate, while the sulphur-containing amino acids and valine were first limiting in pumpkin protein isolate-I and isolate-N, respectively. Pumpkin seed products had high levels of crude protein in the range 72G960 g kg-'. In-vitro protein digestibility and biological value were in the ranges 88-97 YO and 73-86 YO, respectively. Both meal and concentrate were rich in minerals (Ca, K, P, Mg, Fe and Zn) while isolates contain remarkable levels of sodium and copper. Pumpkin meal is a good source of the vitamin B group, while a large proportion of these vitamins is lost during the preparation of the protein concentrate and isolates.