Phytochemical Composition and Biological Activity of 8 Varieties of Radish (Raphanus sativus L.) Sprouts and Mature Taproots

Abstract

Radishes (Raphanus sativus L.) are members of the cruciferous vegetable family that contain many classes of biologically active phytochemicals. This study determined the phytochemical composition of the sprouts and mature taproots of 8 radish varieties. Radish sprouts contained significantly greater concentrations of glucosinolates (3.8-fold) and isothiocyanates (8.2-fold) than the mature radish taproot and also contained significantly greater concentrations of phenolics (on average 6.9-fold). The anthocyanin concentrations of the mature radish taproot were significantly greater than in the sprouts of red, pink, and purple varieties. The primary anthocyanidins present in the red and pink radish varieties were pelargonidin and delphinidin, while the primary anthocyanidin in the purple radish variety was cyanidin. Radish sprouts were between 9- and 59-fold more potent than the corresponding mature taproot at activating the antioxidant response element (ARE) in a stably transfected hepatoma cell line. The ARE activity of the radish sprouts and mature taproots was significantly correlated with the total isothiocyanate concentration of the radishes. Practical Application: Understanding the influence variety and developmental stage has on the biological activity of cruciferous vegetables provides important information for further studies examining the in vivo effects of radish treatment and foundation for providing recommendations to reduce the risk of chronic disease through dietary intervention.

Radish sprouts—Characterization and elicitation of novel varieties rich in anthocyanins

“…Hanlon and Barnes (2011) showed a quantification of anthocyanins by classes (pelargonidin, cyanidin and (7) 271 (8) 1035 991 (7) 787 (43) 535 (100) 491 (10) 287 (11) 287 (100) (Giusti & Wrolstad, 2003;Park et al, 2013;Wu & Prior, 2005) also found that the major anthocyanins in radish sprouts are acylated pelargonidins, such as Daikon cultivar (De Nicola et al, 2013), while others reported the isolation of cyanidin-based pigments in red radish (R. sativus L. var. Benikanmi) (Tatsuzawa et al, 2010), Purple Bordeaux radish (Lin, Sun, Chen, & Harnly, 2011) and radish cv.…”

“…Few published works showed that the characterization of anthocyanins in radish was dependent on the studied variety (Giusti & Wrolstad, 2003;Hanlon & Barnes, 2011). Hanlon and Barnes (2011) showed a quantification of anthocyanins by classes (pelargonidin, cyanidin and (7) 271 (8) 1035 991 (7) 787 (43) 535 (100) 491 (10) 287 (11) 287 (100) (Giusti & Wrolstad, 2003;Park et al, 2013;Wu & Prior, 2005) also found that the major anthocyanins in radish sprouts are acylated pelargonidins, such as Daikon cultivar (De Nicola et al, 2013), while others reported the isolation of cyanidin-based pigments in red radish (R. sativus L. var.…”

“…Promising results regarding nutrition and health benefits have been found when eating cruciferous sprouts containing significantly greater concentrations of bioactive compounds (glucosinolates and phenolics) than mature plants (10-100 times) (Hanlon & Barnes, 2011;Moreno, Pérez-Balibrea, & García-Viguera, 2006). Even though cruciferous foods are recognized for their high glucosinolates content, Brassicaceae foods are also rich in phenolic compounds (flavonols and anthocyanins), carotenoids, vitamins and minerals (Manchali, Chidambara Murthy, & Patil, 2012).…”

Decreased sulforaphene concentration and reduced myrosinase activity of radish (Raphanus sativus L.) root during cold storage

“…The chemical stability of ITCs is critical for their development as anticancer agents or as dietary foods Hanlon and Barnes, 2011). The RH content in radish roots can be 8-fold higher than the SFE content (Hanlon et al, 2007).…”

Biosynthesis and Accumulation of Sulphur Compounds in White Radish During the First Three Days of Sprouting

“…Sprouts have gained popularity in the modern nutrition and studies regarding nutrition and health benefits have revealed that brassica sprouts contain significantly higher concentrations of bioactive compounds than the mature plants (Hanlon & Barnes, 2011;Moreno et al, 2006).…”