Coupling effects of preheating time and extraction medium pH on red radish anthocyanin yield, glucosinolate degradation and off‐odour removal

Summary In this study, the effect of combined preheating time (2, 5, and 10 min) and extraction medium pH (2.5, 3.5, and 4.5) on total monomeric anthocyanin yield, and removal of off-odour in red radish anthocyanins were evaluated. The tentative anthocyanin identification showed twelve pelargonidin anthocyanins, and only nine were identified in samples preheated for 10 min. Sample preheated for 10 min and extracted at pH 4.5 showed lower the anthocyanin yield (98.02 mg/100 g, FW), lighter colour and higher percentage polymeric colour compared with that preheated for 2 min and extracted at pH 2.5. However, prolonged preheating time (10 min) significantly reduced myrosinase enzyme activity by 73%. Additionally, results showed that preheating time and extraction medium pH have negative and significant effect on the total monomeric anthocyanin yield, while they showed positive and negative significant effect on the total glucosinolate degradation. Furthermore, the sensory evaluation results revealed no significant difference in radish odour for samples preheated for 2 and 5 min followed by anthocyanin extraction in pH 2.5 medium. It might therefore be concluded that the combination of moderated preheating treatment time (≤5 min) and lower extraction medium pH could be effective to reduce the off-odour characteristics and maintaining high yield and stable red radish pigment.

[1]  Xiaoming Zhang,et al.  Characterizing Red Radish Pigment Off-Odor and Aroma-Active Compounds by Sensory Evaluation, Gas Chromatography-Mass Spectrometry/Olfactometry and Partial Least Square Regression , 2017, Food and Bioprocess Technology.

[2]  Xiaoming Zhang,et al.  Direct determination of 3-chloro-1,2-propanediol esters in beef flavoring products by ultra-performance liquid chromatography tandem quadrupole mass spectrometry , 2016 .

[3]  Z. Xiaoming,et al.  Improving red radish anthocyanin yield and off flavor removal by acidified aqueous organic based medium , 2016 .

[4]  P. Jing,et al.  Removal of off-flavours from radish (Raphanus sativus L.) anthocyanin-rich pigments using chitosan and its mechanism(s). , 2014, Food chemistry.

[5]  L. Yu,et al.  Anthocyanin and glucosinolate occurrences in the roots of Chinese red radish (Raphanus sativus L.), and their stability to heat and pH , 2012 .

[6]  J. Pereira,et al.  Evolution of Brassica rapa var. rapa L. volatile composition by HS-SPME and GC/IT-MS , 2009 .

[7]  Jun Liu,et al.  Systematic identification and characterization of chicken (Gallus gallus) ncRNAs , 2009, Nucleic acids research.

[8]  J. Mastelić,et al.  Glucosinolate degradation products and other bound and free volatiles in the leaves and roots of radish (Raphanus sativus L.) , 2009 .

[9]  Alan J Duncan,et al.  Changes in glucosinolate concentrations, myrosinase activity, and production of metabolites of glucosinolates in cabbage (Brassica oleracea Var. capitata) cooked for different durations. , 2006, Journal of agricultural and food chemistry.

[10]  R. Prior,et al.  Identification and characterization of anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: vegetables, nuts, and grains. , 2005, Journal of agricultural and food chemistry.

[11]  R. Prior,et al.  Systematic identification and characterization of anthocyanins by HPLC-ESI-MS/MS in common foods in the United States: fruits and berries. , 2005, Journal of agricultural and food chemistry.

[12]  V. Isidorov,et al.  Gas Chromatographic Determination of Extractable Compounds Composition and Emission Rate of Volatile Terpenes from Larch Needle Litter , 2005 .

[13]  R. Wrolstad,et al.  Acylated anthocyanins from edible sources and their applications in food systems , 2003 .

[14]  G. Buchbauer,et al.  Aroma compound analysis of Eruca sativa (Brassicaceae) SPME headspace leaf samples using GC, GC-MS, and olfactometry. , 2002, Journal of agricultural and food chemistry.

[15]  V. Cheynier,et al.  Study of the reactions between (+)-catechin and furfural derivatives in the presence or absence of anthocyanins and their implication in food color change. , 2000, Journal of agricultural and food chemistry.

[16]  Véronique Cheynier,et al.  First confirmation in red wine of products resulting from direct anthocyanin-tannin reactions. , 2000, Journal of the science of food and agriculture.

[17]  R. Wrolstad,et al.  Electrospray and tandem mass spectroscopy as tools for anthocyanin characterization. , 1999, Journal of agricultural and food chemistry.

[18]  V. Cheynier,et al.  Studies on the acetaldehyde-induced condensation of (-)-epicatechin and malvidin 3-O-glucoside in a model solution system. , 1999, Journal of agricultural and food chemistry.

[19]  J. Veĺišek,et al.  Thermal degradation of S-methylcysteine and its sulfoxide-important flavor precursors of Brassica and Allium vegetables , 1998 .

[20]  Atle M. Bones,et al.  THE MYROSINASE-GLUCOSINOLATE SYSTEM, ITS ORGANISATION AND BIOCHEMISTRY , 1996 .

[21]  R. C. Lindsay,et al.  Mechanisms of formation of volatile sulfur compounds following the action of cysteine sulfoxide lyases , 1994 .

[22]  T. Kurata,et al.  Effects of pH and Ferrous Ion on the Degradation of Glucosinolates by Myrosinase , 1986 .

[23]  P. Schreier.  Chromatographic Studies of Biogenesis of Plant Volatiles , 1984 .

[24]  J. Madsen,et al.  Volatiles in Distillates of Fresh Radish of Japanese and Kenyan Origin , 1978 .

[25]  R. Buttery,et al.  Additional volatile components of cabbage, broccoli, and cauliflower , 1976 .

[26]  D. Giuffrida,et al.  Flavour profile of capers (Capparis spinosa L.) from the Eolian Archipelago by HS-SPME/GC–MS , 2007 .

[27]  Anna M. Bakowska-Barczak,et al.  Acylated anthocyanins as stable, natural food colorants - a review. , 2005 .

[28]  R. Heaney,et al.  The effect of cooking and processing on the glucosinolate content: Studies on four varieties of portuguese cabbage and hybrid white cabbage , 1993 .

[29]  C. Djerassi,et al.  4-Methylthio-3-butenyl Isothiocyanate, the Pungent Principle of Radish Root. , 1966 .