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Varietal differences in nutritional profiles and functionality of radish sprouts: Food application potential.

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Summary

Germination significantly boosts nutrients and antioxidant capacity in radish sprouts. Purple radish R8 shows the highest bioactive compounds and antioxidant activity, with improved functionality for food industry applications.

Keywords:
Antioxidant capacityMicrogreen powdersRadish (Raphanus sativus L.)Volatile organic compounds (VOCs)

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Area of Science:

  • Agricultural Science
  • Food Science
  • Nutritional Science

Background:

  • Radish sprouts are popular cruciferous vegetables globally.
  • Germination is known to alter the nutritional profile of seeds.

Purpose of the Study:

  • To investigate changes in nutrients, bioactive compounds, antioxidant properties, and functional characteristics of radish sprouts during germination.
  • To compare eight different radish sprout varieties.

Main Methods:

  • Eight radish sprout varieties (red, green, purple) were germinated for 216 hours.
  • Nutrient content, bioactive compounds (anthocyanins, phenolics, flavonoids, glucosinolates), antioxidant capacity, protein content, and functional properties (solubility, digestibility) were analyzed.
  • Gas Chromatography-Mass Spectrometry (GC-MS) was used to identify volatile compounds.

Main Results:

  • All varieties showed increased vitamin C, anthocyanins, phenolics, and flavonoids after germination.
  • Purple radish R8 had the highest anthocyanin and glucosinolate levels and the strongest antioxidant capacity.
  • Germination improved protein structure, leading to enhanced water solubility and digestibility, particularly in R8.
  • GC-MS identified 78 volatile compounds, contributing to distinct sensory properties.
  • Freeze-dried R8 sprout powder showed improved water-holding and emulsifying properties.

Conclusions:

  • Germination enhances the nutritional value and antioxidant capacity of radish sprouts.
  • Genotypic differences influence the accumulation of bioactive compounds and functional properties.
  • Radish sprouts, especially the R8 variety, offer significant potential for the food industry due to their nutritional and functional attributes.