Results 181 to 190 of about 1,673,796 (217)

Comparative analysis of secondary metabolites and antioxidant activities in white and red radish (Raphanus sativus) hairy roots

Journal of Plant Biochemistry and Biotechnology
Jinsu Lim, Jae Kwang Kim, Haejin Kwon
exaly   +2 more sources

Acylated anthocyanins from red radish (Raphanus sativus L.)

Phytochemistry, 2002
Twelve acylated anthocyanins were isolated from the red radish (Raphanus sativus L.) and their structures were determined by spectroscopic analyses. Six of these were identified as pelargonidin 3-O-[6-O-(E)-feruloyl-2-O-beta-D-glucopyranosyl]-(1-->2)-beta-D-glucopyranoside]-5-O-(beta-D-glucopyranoside), pelargonidin 3-O-[6-O-(E)-caffeoyl-2-O-(6-(E ...
Mitsuharu Takeda, Masatake Toyoda, Yukihiro Goda   +2 more
exaly   +3 more sources

Characterization of Red Radish Anthocyanins

Journal of Food Science, 1996
ABSTRACT Red radish ( Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone, partitioned with chloroform and isolated using C‐18 resin.
M Mónica Giusti, Ronald E Wrolstad
exaly   +2 more sources

Characterization of a low-methoxyl pectin extracted from red radish (Raphanus sativus L.) pomace and its gelation induced by NaCl.

International Journal of Biological Macromolecules, 2023
There is an increasing demand for obtaining pectin from new sources. Red radish (Raphanus sativus L.) pomace pectin extracted by alkali was low-methoxyl pectin with esterification degree of 10.17 %, galacturonic acid content of 69.71 % (wt), and average ...
Luo Tang, Mengsa Li, Guohua Zhao, Fayin Ye   +3 more
semanticscholar   +1 more source

Development of IoT-based smart agriculture monitoring system for red radish plants production

International Journal of Reasoning-based Intelligent Systems, 2021
The world population is increasing at a fast rate, and as results need for food is also growing briskly. The traditional method of agriculture is not sufficient enough to cover the needs of the market. On the other hand, the aging of agricultural workers has progressed rapidly, and the successor problem is becoming more serious.
A. Aharari, Chunsheng Yang
semanticscholar   +3 more sources

Integrated utilization of red radish seeds for the efficient production of seed oil and sulforaphene

Food Chemistry, 2016
Supercritical CO2 was used to obtain seed oil from red radish seeds. The influence of pressure, temperature, CO2 flow rate and time on extraction yield of oil were investigated in detail. The maximum extraction yield of oil was 92.07 ± 0.76% at the optimal extraction conditions. The physicochemical properties and fatty acid composition of oil indicated
Min Fu
exaly   +3 more sources

Color and Pigment Stability of Red Radish and Red-Fleshed Potato Anthocyanins in Juice Model Systems

Journal of Food Science, 1999
ABSTRACT Color and pigment stability of model juices (pH 3.5) were evaluated during 65 wk of storage at 2°C and 25°C in the dark. Two acylated pelargonidin‐based anthocyanins, red‐fleshed potatoes ( Solanum tuberosum ) and red radishes ( Raphanus sativus
M Mónica Giusti
exaly   +2 more sources

Effect of Light Conditions on the Contents of Glucosinolates in Germinating Seeds of White Mustard, Red Radish, White Radish, and Rapeseed

Journal of Agricultural and Food Chemistry, 2008
The study was aimed at determining the effect of light conditions on contents of glucosinolates (GLS) in germinating seeds of white mustard, red radish, white radish, and rapeseed. The seeds were germinated in light and dark, at 25 degrees C, for up to 7 days. As compared to the nongerminated seeds, in seeds exposed to light and germinated for 4, 5, 6,
Ewa, Ciska, Joanna, Honke, Halina, Kozłowska   +2 more
openaire   +2 more sources

DEVELOPMENT AND PROCESS OPTIMIZATION OF RED RADISH CONCENTRATE EXTRACT AS POTENTIAL NATURAL RED COLORANT

Journal of Food Processing and Preservation, 2001
Red radish concentrate extracts produced from two radish cultivars, redskinned cv. Fuego and red-fleshed cv. Chinese Red Meat, were evaluated as potential sources of natural colorants. Unit operations were developed and optimized. Anthocyanins were extracted using a modified abrasive peeler or a hammermill for cultivars Fuego and Red Meat, respectively.
LUIS E. RODRIGUEZ-SAONA, M. MÓNICA GIUSTI, ROBERT W. DURST, RONALD E. WROLSTAD   +3 more
openaire   +1 more source

Radish Anthocyanin Extract as a Natural Red Colorant for Maraschino Cherries

Journal of Food Science, 1996
ABSTRACT Red radish anthocyanin extract (RAE) was investigated to color brined cherries as an alternative to FD&C Red No. 40. Primary and secondary bleached cherries were colored using two concentrations of RAE (600 and 1200 mg/L syrup, C1 and C2) and FD&C Red No. 40 (200 ppm). Color and pigment stability of secondary bleached
M. MÓNICA GIUSTI, RONALD E. WROLSTAD
openaire   +1 more source