Abstract:
Red radish with peel contained comparatively more phytochemicals i.e. saponins, alkaloids, quinones, anthocyanins, sterols, flavonoids, glycosides, terpenoids, tannins and carbohydrates than red radish without peel and white radish (with and without peel). White radish with peel and without peel contained highest content of ascorbic acid 1.412g/100ml, while red radish with peel and without peel contained less amount of ascorbic acid i.e. 0.915g/100ml and 1.3737g g/100ml respectively. Titratable acidity was measured by acid base titration, red radish with peel contained highest amount of titratable acidity i.e. 0.4%, while white and red radish without peel had 0.2% acidity whereas white radish with peel was 0.1% acidic. Antioxidant activity was measured at 517nm with UVvisible spectrophotometer and it was measured by DPPH (full name) antioxidant radical scavenging assay. In white radish with peel the antioxidant absorbance value was 51%, in white radish without peel the absorbance value was 44%, in red radish with peel the absorbance value was 50% and in red radish without peel the absorbance value was 45%. Reducing sugars were estimated by Benedict‘s test. Large amount of sugars were present in red radish with peel and its amount ranged from 2 to 2.5% while white radish with peel contained moderate amount of sugars i.e. 1.5 to 2%. While white and red radish without peel contained low amount of sugars i.e. 0.1 to 0.5%. Red radish with peel had maximum amount of titratable acidity and white radish with peel had maximum antioxidant value which further enhanced its importance and nutritional value as fresh vegetable.
