Jing Pu, Song Li-Hua, Shen Shan-Qi, Zhao Shu-Juan, Pang Jie, Qian Bing-Jun
Key Lab of Urban Agriculture (South), Research Center for Food Safety and Nutrition, Bor S. Luh Food Safety Research Center, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Molecules. 2014 Jul 7;19(7):9675-88. doi: 10.3390/molecules19079675.
Red radish (Raphanus L.) pickles are popular appetizers or spices in Asian-style cuisine. However, tons of radish brines are generated as wastes from industrial radish pickle production. In this study, we evaluated the dynamic changes in colour properties, phenolics, anthocyanin profiles, phenolic acid composition, flavonoids, and antioxidant properties in radish brines during lactic acid fermentation. The results showed that five flavonoids detected were four anthocyanins and one kaempferol derivative, including pelargonidin-3-digluoside-5-glucoside derivatives acylated with p-coumaric acid, ferulic acid, p-coumaric and manolic acids, or ferulic and malonic acids. Amounts ranged from 15.5-19.3 µg/mL in total monomeric anthocyanins, and kaempferol-3,7-diglycoside (15-30 µg/mL). 4-Hydroxy-benzoic, gentisic, vanillic, syringic, p-coumaric, ferulic, sinapic and salicylic acids were detected in amounts that varied from 70.2-92.2 µg/mL, whereas the total phenolic content was 206-220 µg/mL. The change in colour of the brine was associated with the accumulation of lactic acid and anthocyanins. The ORAC and Fe2+ chelation capacity of radish brines generally decreased, whereas the reducing power measured as FRAP values was increased during the fermentation from day 5 to day 14. This study provided information on the phytochemicals and the antioxidative activities of red radish fermentation waste that might lead to further utilization as nutraceuticals or natural colorants.
红萝卜（萝卜属）泡菜是亚洲风味菜肴中受欢迎的开胃菜或调味料。然而，工业红萝卜泡菜生产会产生大量的萝卜卤水废弃物。在本研究中，我们评估了乳酸发酵过程中萝卜卤水中颜色特性、酚类物质、花青素谱、酚酸组成、黄酮类化合物和抗氧化特性的动态变化。结果表明，检测到的五种黄酮类化合物中有四种是花青素和一种山奈酚衍生物，包括对香豆酸、阿魏酸、对香豆酸和苹果酸或阿魏酸和丙二酸酰化的天竺葵素 - 3 - 二葡萄糖苷 - 5 - 葡萄糖苷衍生物。总单体花青素含量范围为15.5 - 19.3μg/mL，山奈酚 - 3,7 - 二糖苷含量为15 - 30μg/mL。检测到的4 - 羟基苯甲酸、龙胆酸、香草酸、丁香酸、对香豆酸、阿魏酸、芥子酸和水杨酸含量在70.2 - 92.2μg/mL之间变化，而总酚含量为206 - 220μg/mL。卤水颜色的变化与乳酸和花青素的积累有关。萝卜卤水的氧自由基吸收能力（ORAC）和Fe2 +螯合能力总体上下降，而以铁离子还原抗氧化能力（FRAP）值衡量的还原能力在发酵的第5天到第14天增加。本研究提供了红萝卜发酵废弃物中植物化学物质和抗氧化活性的信息，这可能会促使其进一步用作营养保健品或天然色素。
