PHYTOCHEMICAL PROFILING AND NUTRITIONAL CHARACTERIZATION OF RAPHANUS SATIVUS ROOTS
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Keywords
Raphanus sativus roots, Nutritional composition, Phytochemical analysis, Antioxidants
Abstract
Radish (Raphanus sativus) is the most consumed vegetable worldwide due to its potential health benefits. The current study aimed to explore the nutritional composition and therapeutic potential of Raphanus sativus roots. The proximate analysis of Raphanus sativus roots indicated that 90.23±0.92%, 0.65±0.03, 0.10±0.005%, 0.11±0.01%, 0.52±0.02%, 8.39±0.96% moisture, crude protein, crude fat, crude fiber, ash and NFE, respectively. Raphanus sativus roots were found to be rich in potassium (231.31±0.58 mg/100g), sodium (50.86±0.16 mg/100g), calcium (38.55±0.05 mg/100g) and also have a good amount of magnesium, iron and zinc. The phytochemical and antioxidant properties of Raphanus sativus roots by using different solvents (Aqueous and ethanol) were measured. Furthermore, phytochemical analyses expressed that the ethanolic extract of Raphanus sativus showed a significantly (p<0.05) higher ratio of Total phenolic content (TPC), Total flavonoid content (TFC) and antioxidant capacity than the aqueous extract.
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Neelum Shahzadi
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Masood Sadiq Butt
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Imran Pasha
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Muhammad Naeem Faisal
Institute of Physiology and Pharmacology, University of Agriculture, Faisalabad, Pakistan