THE EFFECT OF PEELING ON ANTIOXIDANT CAPACITY OF BLACK RADISH ROOT

Main Article Content

E. ENKHTUYA
M. TSEND

Keywords

antioxidant capacity, black radish, peel, phenolic compounds, root

Abstract

In this study, freeze-dried peeled and unpeeled root as well as the juice from peeled and unpeeled root of black radish (Raphanus sativus L. var niger) cultivated in Mongolia were characterized for their DPPH· and ABTS·+ scavenging activity, reducing power, total phenolics, and flavonoids in order to evaluate the effect of the peel. The juice from the peeled root showed strong antioxidant potential may due to its high phenolic content. However, the ability of the dried unpeeled root to quench free radicals and reduce Fe3+ was higher than that of the dried peeled root.  

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