Total Phenolic Content and Antioxidant Capacity of Radish as Influenced by the Variety and Vegetative Stage

Maria DoiniÈ›a Borș, Cristina Anamaria Semeniuc, Sonia Socaci, Luminița Vârva, Ovidiu Moldovan, Romina Vlaic, Maria Tofană


This study investigates the influence of the variety and vegetative stage on the total phenolic content and antioxidant capacity of radish. Samples of seeds, sprouts (day-3, day-5 and day-7) and roots of three varieties (red, white and black) of radish (Raphanussativus) were collected and tested for the above-mentioned parameters. Determination of total phenolic content was performed by Folin-Ciocalteau assay and antioxidant activity by DPPH assay. The total phenolic content ranged between 4.75 and 19.44 mg GAE/g DW and the antioxidant capacity between 12 and 75%. The highest total phenolic content and antioxidant capacity was found in radish sprouts and the lowest in radish roots, and among samples in the black radish variety.



antioxidant capacity, total phenolic content, radish, variety, vegetative stage

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