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

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.