Nutritional and phytochemical characterization of radish (Raphanus sativus): A systematic review

Gamba, Magda; Asllanaj, Eralda; Raguindin, Peter Francis; Glišić, Marija; Franco, Oscar H.; Minder, Beatrice; Bussler, Weston; Metzger, Brandon; Kern, Hua; Muka, Taulant

doi:10.1016/j.tifs.2021.04.045

Cited by 86 publications

(51 citation statements)

References 68 publications

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“…To date, there are few large-scale detection, identification, and quantification methods for the flavor substances in radish taproots. The reported methods mainly focus on high-performance liquid chromatography with diode-array detection (HPLC+DAD), HPLC alone or liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS) ( 19 ). Targeted metabolomics analysis, based on ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), is a fast and reliable method for large-scale and comparative metabolomics studies ( 20 ).…”

Section: Introductionmentioning

confidence: 99%

Identification and analysis of major flavor compounds in radish taproots by widely targeted metabolomics

Mei

Zhang

2022

Front. Nutr.

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Radish (Raphanus sativus L.) is an important Brassicaceous vegetable crop that is cultivated worldwide. The taste of radish can be described as pungent, sweet, and crisp. At present, the metabolic characteristics leading to differences in radish taste remain unclear, due to the lack of large-scale detection and identification of radish metabolites. In this study, UPLC-MS/MS-based targeted metabolome analysis was performed on the taproots of eight radish landraces. We identified a total of 938 metabolites, and each landrace exhibited a specific metabolic profile, making it unique in flavor and quality. Our results show that taste differences among the taproots of different radish landraces can be explained by changes in composition and abundance of glucosinolates, polyphenols, carbohydrates, organic acids, amino acids, vitamins, and lipids. This study reveals the potential metabolic causes of variation in the taste and flavor of radish taproots.

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Section: Introductionmentioning

confidence: 99%

Identification and analysis of major flavor compounds in radish taproots by widely targeted metabolomics

Mei

Zhang

2022

Front. Nutr.

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“…Due to its pungent flavor and crisping texture, radish roots are often consumed raw in the form of salad and pickles. Being a leafy vegetable, radish contains a vast variety of phytochemicals like vitamin “A” (Gamba et al, 2021 ) vitamin “C”, minerals like sulfur (Jaafar et al, 2020 ), and anthocyanins and glucosinolates and other micronutrients that help enhancing the health of humans. This crop has anti-tumorigenic, antioxidant- and microbiome-regulating, and therapeutic properties, and, due to this very reason, radish is a well-studied crop.…”

Section: Introductionmentioning

confidence: 99%

PGPR Kosakonia Radicincitans KR-17 Increases the Salt Tolerance of Radish by Regulating Ion-Homeostasis, Photosynthetic Molecules, Redox Potential, and Stressor Metabolites

et al. 2022

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Among abiotic stresses, salinity is a significant limiting factor affecting agricultural productivity, survival, and production, resulting in significant economic losses. Considering the salinity problem, the goal of this study was to identify a halotolerant beneficial soil bacterium to circumvent salinity-induced phytotoxicity. Here, strain KR-17 (having an irregular margin; a mucoid colony; Gm-ve short rod; optimum temperature, 30°C; pH 7.0; no any pigmentation; showed a positive response to citrate utilization, catalase, starch, sucrose, lactose, and dextrose, etc.) recovered from rhizosphere soils of the potato-cultivating field, tolerated surprisingly a high (18% NaCl; 3.-M concentration) level of salt and identified as Kosakonia radicincitans (Accession No. OM348535). This strain was discovered to be metabolically active, synthesized essential PGP bioactive molecules like indole-3-acetic acid (IAA), siderophore (iron-chelating compounds), ACC deaminase, and ammonia, the quantity of which, however, increased with increasing NaCl concentrations. Here, Raphanus sativus L. (radish) was taken as a model crop to evaluate the adverse impact of NaCl, as well as salinity alleviation by halotolerant K. radicincitans. Salinity-induced toxicity to R. sativus was increased in a dose-dependent way, as observed both in vitro and in vivo conditions. Maximum NaCl levels (15%) demonstrated more extreme harm and considerably reduced the plant's biological features. However, membrane damage, relative leaf water content (RLWC), stressor metabolites, and antioxidant enzymes were increased as NaCl concentration increased. In contrast, halotolerant K. radicincitans KR-17 relieved salinity stress and enhanced the overall performance of R. sativus (L.) by increasing germination efficiency, dry biomass, and leaf pigments even in salt-challenged conditions. Additionally, KR-17 inoculation significantly (p ≤ 0.05) improved plant mineral nutrients (Na, K, Ca, Mg, Zn, Fe, Cu, P, and N). Following inoculation, strain KR-17 enhanced the protein, carbohydrates, root pigments, amino acids (AsA and Lys), lipids, and root alkaloids in R. sativus (L.). Besides these, due to PGPR seed priming in NaCl-stressed/non-stressed conditions, membrane damage, RLWC, stressor metabolites, and antioxidant defense enzymes were dramatically reduced. The strong biofilm-forming capacity of K. radicincitans could result in both in vitro and in vivo colonization under NaCl stress. Conclusively, halotolerant K. radicincitans KR-17 may probably be investigated affordably as the greatest way to increase the production of radish under salinity-stressed soils.

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“…Raphanus sativus (radish), which belongs to the Brassicaceae family, has attracted attention in the scientific community due to its valuable source of nutritional and pharmaceutical compounds, particularly dietary fiber, proteins, glucosinolates, flavonoids, β-carotene, and minerals (1,2). Radish roots can also be fermented and are most commonly consumed in Asia (3)(4)(5).…”

Section: Introductionmentioning

confidence: 99%

Nutritional Content Dynamics and Correlation of Bacterial Communities and Metabolites in Fermented Pickled Radishes Supplemented With Wheat Bran

Liu

2022

Front. Nutr.

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Wheat bran supplementation in cereal food processing improves the nutritional value and quality of the final products. However, whether wheat bran has the potential as a biofortifier to enhance nutritional and flavor of fermented vegetables remains unknown. The study aimed to evaluate the potential of wheat bran supplementation for nutrition and flavor fortification during radish fermentation, and to explore the role of microorganisms in nutritional and flavor development. Using high-throughput sequencing coupled with high-performance liquid chromatography and headspace solid-phase microextraction-gas chromatography-mass spectrometry, the microbial community profiles and nutritional and flavor changes of wheat bran-treated samples were analyzed and compared with control samples. Correlation analysis between bacteria taxa with metabolites were also performed. The results showed that wheat bran treatment increased the content of most free amino acids (FAAs), α-linolenate, thiamine, and riboflavin in the samples (p < 0.05). In addition, the increased consumption of reducing sugar and glutamate in the wheat bran-treated samples was due to the production of secondary metabolites such as lactic acid, ethanol, acetic acid, and GABA (p < 0.05). Moreover, compared with control samples, the flavor of the wheat bran-treated pickled radish was preferable. Wheat bran increased the amount of alcohol, ester, acid, and ketones compounds but reduced the number of sulfides, which increased the aroma but decreased the pungent flavor. Additionally, the correlation analysis suggested that Lactobacillus, the most dominant genus, was boosted by wheat bran and was positively associated with most of FAAs, GABA, and lactate, while negatively associated with most sulfides. Therefore, compared with the control, wheat bran treatment could improve the nutritional values and sensorial properties of radish pickles. New areas of research should explore the co-fermentation of other vegetables with wheat bran, and the potential of this processing technique to provide consumers with products of high nutritional quality.

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Nutritional and phytochemical characterization of radish (Raphanus sativus): A systematic review

Cited by 86 publications

References 68 publications

Identification and analysis of major flavor compounds in radish taproots by widely targeted metabolomics

Identification and analysis of major flavor compounds in radish taproots by widely targeted metabolomics

PGPR Kosakonia Radicincitans KR-17 Increases the Salt Tolerance of Radish by Regulating Ion-Homeostasis, Photosynthetic Molecules, Redox Potential, and Stressor Metabolites

Nutritional Content Dynamics and Correlation of Bacterial Communities and Metabolites in Fermented Pickled Radishes Supplemented With Wheat Bran

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