Pigmented radish (Raphanus sativus): Genetic variability, heritability and interrelationships of total phenolics, anthocyanins and antioxidant activity

Abstract

Radish (Raphanus sativus L.) is an important salad vegetable grown and consumed throughout the world for fleshy roots which has numerous categories' varying in root colour, size, shape and flavour. The uses of coloured radishes in the salads and their anthocyanins as colourants are gaining popularity because of the colour characteristics, health benefits as well as antioxidant activities. However, information on the genetic variability, heritability and inter-relationship of total phenolics, anthocyanins and antioxidant activities in pigmented radish is very limited, but pre-requisite to initiate breeding programme; and therefore investigated in the present study. Radish genotypes were significantly diverse for all the antioxidants; differed by 4.98-fold for total phenolics, 36.16-fold for anthocyanins content, 4.96-fold for FRAP activity and 4.03-fold for CUPRAC activity; and the genotypes accounted for >97% of total variations. The meager differences between phenotypic and genotypic coefficient of variation reveals the greater role of genotypes and lesser influence of the environment on the biosynthesis and accumulation of antioxidants. Significantly positive correlations along with higher magnitude for anthocyanins content, total phenolics, FRAP activity and CUPRAC activity (r= 0.823 to 0.964) could be used as indirect selection criteria for improving levels of antioxidant compounds. The estimates of heritability and genetic advance indicate the role of additive and non-additive genes for biosynthesis of antioxidants and root development, respectively; therefore, recurrent selection would be the best breeding approach to improve both the traits simultaneously in coloured radish.

The Study of the Antibacterial Effect of Anthocyanin Pigment Extracted From Red Cabbage (Brassica oleracea var. capitata f. rubra) and Red Radish Peels (Raphanus sativus. var. sativus)

“…Due to this structural feature, the red radish anthocyanins bring about characteristic coloration different from the cyanidin-based anthocyanins [30]. Pigmented radish contains higher amounts of anthocyanins than non-pigmented radish ,estimated 20-25% higher antioxidants [31]. Anthocyanins are a group of natural phenolic compounds.…”

Variability and Expectant Genetic Advance for Yield and its Components in Radish (Raphanus sativus L.)

“…Selection for a higher yield in crops requires knowledge of the nature and amount of variation in the genetic origins because genetic differences. They are desirable for plant breeders, and the success of any breeding program must depend on the desired genetic variants present in the plant community, and genetic variance analysis is important to give information about the traits being studied [3,[10][11][12]. As mentioned by [13], Environmental differences serve to obscure genetic differences.…”

Antioxidant Activity of Plant-Derived Colorants for Potential Cosmetic Application

“…Many reports have established that various plant components containing vitamins, flavonoids, or other polyphenolic compounds show antioxidant properties but can also be a source of effective natural dyes for cosmetic, food, or textile application. Moreover, the antioxidant activity of numerous plant extracts, including those showing coloring potential, have been documented; among others, the following were tested (usually by DPPH free radical scavenging activity or CUPRAC method): dragon fruit [6], black chokeberry, black-thorn and strawberry [7], avocado [8], radish [9], black carrot [10], red currant, black currant, raspberry, blackberry and elderberry [11], purple corn [12], and Kalanchoe daigremontiana [13]. Numerous studies prove that plant-derived colorants may comprise promising ingredients in natural cosmetics with both coloring and antioxidant potential.…”