Effect of temperature on the growth and antioxidative activity of Raphanus sativus L. Kaiwaredaikon (Japanese radish sprout)
2009
Matsumoto, K.(Tokyo Univ. of Technology, Hachioji (Japan)) | Tada, Y. | Shimizu, H. | Shibusawa, S.
Effect of temperature on growth and antioxidative activity of Raphanus sativus L. 'Kaiwaredaikon (Japanese radish sprout)' was evaluated. Kaiwaredaikon sprouts were grown for 6 days in growth chambers under three different temperature levels (15degC, 20degC and 25degC, respectively). Under the low temperature condition, hypocotyl length was significantly shorter. Fresh weight per plant and moisture content were decreased, while both DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity and total polyphenol concentration were significantly increased. It was also found that DPPH radical scavenging activity correlated with total polyphenol concentration. It was suggested that an increase in the polyphenol concentration under low temperature conditions promoted the increase in DPPH radical scavenging activity.
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