Phytochemical studies and antioxidant activity of radish (Raphanus sativus L.) and turnip (Brassica rapa L.)
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Date
2017
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CCSHAU
Abstract
The present study was undertaken for phytochemical studies and antioxidant activity of Radish
(Raphanus sativus L.) variety Punjab safed and Turnip (Brassica rapa L.) variety White 4 roots grown at
Research Farm of Chaudhary Charan Singh Haryana Agricultural University, Hisar. Chemical parameters
viz. crude fibre, crude protein, minerals (Fe, Cu, Zn, Mn), total sugars, reducing sugars, non-reducing
sugars were analysed in radish and turnip roots. Crude fibre content was higher in radish (13.61%) than
turnip (10.34%), crude protein content was higher in turnip (13.39%) than radish (11.51%), Fe content
was higher in radish (54.20 ppm) than turnip (39.26 ppm), Cu content was higher in radish (8.82 ppm)
than turnip (5.83 ppm), Zn content was higher in radish (19.30 ppm) than turnip (12.44 ppm) and Mn
content was higher in radish (107.10 ppm) than turnip (93.60 ppm). Total sugars, reducing sugars and
non-reducing sugars content were higher in turnip 169.11, 159.70 and 9.41(mg/g) than radish 92.95,
90.07 and 2.88 (mg/g), respectively. Phytochemical parameters viz. total phenolics and total flavonoids in
radish and turnip were extracted with three solvents namely acetone, ethanol and aqueous. Total phenolics
content (mg GAE/g) in turnip was highest in aqueous extract (4.56) followed by ethanol (3.75) and
acetone (1.99) extracts. In radish also, total phenolics content (mg GAE/g) was highest in aqueous extract
(3.93) followed by ethanol (3.70) and acetone (0.61). Flavonoids content (mg CE/g) in turnip was highest
in aqueous extract (2.07) followed by ethanol (0.79) and acetone (0.59). In radish also, flavonoids content
(mg CE/g) was highest in aqueous extract (1.06) followed by ethanol (0.48) and acetone (0.25). DPPH
free radical scavenging activity (%) increased with increase of concentration levels. In radish, it ranged
from 1.01 to 76.25 (IC50 0.73 mg/mL) in aqueous extract at concentration levels 0.1-2.5 mg/mL, 6.53 to
76.51 (IC50 14.67 mg/mL) in ethanol extract and 5.73 to 76.20 (IC50 21.42 mg/mL) in acetone extract at
concentration levels 1.0-50 mg/mL, respectively. In turnip, it ranged from 1.31 to 75.32 (IC50 1.26
mg/mL) in aqueous extract at concentration levels 0.1-5.0 mg/mL, 17.42 to 80.59 (IC50 11.30 mg/mL) in
ethanol extract and 12.33 to 80.43 (IC50 12.08 mg/mL) in acetone extract at concentration levels 1.0-50
mg/mL, respectively. Among acetone, ethanol and aqueous extracts, aqueous extracts contained higher
amounts of total phenolic and flavonoids and also exhibited higher antioxidant activity. Hence, aqueous
extracts of radish and turnip roots are better source of antioxidants in comparison to acetone and ethanol
extracts.
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