ANTIOXIDANT AND FREE-RADICAL SCAVENGING PROPERTIES OF SQUEEZED JUICE FROM BLACK RADISH (RAPHANUS-SATIVUS L. VAR NIGER) ROOT

The in vitro antioxidant properties of squeezed juice from black radis h root were investigated by spectrophotometry and luminometry, The sam ple exhibited strong hydrogen-donating ability, reducing power, copper (II)-chelating property and showed a radical scavenging effect in a H2 O2/(ON)-O-.-luminal system that points to significant participation in an antioxidant process. According to the HPLC analyses the main activ e compounds in the juice are not the glucosinolates but probably their degradation products formed by myrosinase hydrolysis. Since a signifi cant amount of polyphenols could be detected in the juice, these compo unds could be responsible for the beneficial effect. (C) 1998 John Wil ey & Sons, Ltd.