The primary active components, antioxidant properties, and differential metabolite profiles of radish sprouts (Raphanus sativus L.) upon domestic storage: analysis of nutritional quality

Abstract

Overall, the nutritional quality of radish sprout decreased upon short-term storage, with differences in certain active substances. © 2018 Society of Chemical Industry.

Steam radish sprout (Raphanus sativus L.): active substances, antioxidant activities and non‐targeted metabolomics analysis

“…Figure shows the types and distributions of primary metabolic differences between steamed and fresh radish sprouts after steaming for 30 s and 300 s. Table is the abbreviations and full name list of primary metabolites. Overall, there were four types of substances detected at ESI+ and ESI−: amino acid derivatives, organic acids, phospholipids and vitamin derivatives (Li & Zhu, ). The specific distribution of each type of substance, assessed by the number of differences between P1/CK and P2/CK, was almost non‐existent, but there was a huge difference in the type.…”

“…A total of twenty‐two different metabolites in ESI+ mode were detected. Combined with the KEGG online database (Table S1–S4) (Li & Zhu, ), steaming for 30 s drastically increased the downstream degradation product of aspartate metabolism, 4‐phospho‐ l ‐aspartate, accompanied by a significant increase in O ‐phospho‐ l ‐homoserine (an upstream synthetic precursor related to threonine metabolism), 6‐ N ‐trimethyl lysine and cysteic acid. In addition, among the organic acids, myristic (tetradecanoic) acid increased significantly after 300 s of steaming.…”

“…). We detected differential metabolites associated with the same four types of nutrients detected in ESI− mode (Li & Zhu, ). Compared with steaming for 30 s, steaming for 300 s had a greater effect on the metabolites of radish sprouts, as visualised by the greater number of red and green bright spots in the heat map.…”

“…The flavonoid (FD) content was determined as previously described (Bahorun et al, 2004) with minor modifications using quercetin (QC) as the standard reference substance (mg QC g À1 -FW). Related minor modifications and specific processes are described in detail in our previous report (Li & Zhu, 2018).…”

“…In addition to the general nutrients found in most vegetables such as polyphenols and vitamin C (Li et al , ; Yamagata et al , ; Kerimi & Williamson, ), radish sprouts also contain isothiocyanates (the degradation products of glucosinolates), with documented antioxidant, anticancer and anti‐inflammatory activities (Martinez‐Villaluenga et al , ). However, we previously found that these active substances are highly vulnerable to external environmental conditions owing to the high moisture content of sprouts (Pi et al , ; Li & Zhu, ).…”