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Prev Nutr Food Sci. 2015 Jun;20(2):119-25. doi: 10.3746/pnf.2015.20.2.119. Epub 2015 Jun 30.

Formation and Stabilization of Raphasatin and Sulforaphene from Radish Roots by Endogenous Enzymolysis.

Author information

1
Department of Food Bioengineering, Jeju National University, Jeju 690-756, Korea ; Jeju Wellbeing Vegetables RIS System, Jeju National University, Jeju 690-756, Korea.
2
Jeju Wellbeing Vegetables RIS System, Jeju National University, Jeju 690-756, Korea.

Abstract

The biologically active compounds raphasatin and sulforaphene are formed during the hydrolysis of radishes by an endogenous myrosinase. Raphasatin is very unstable, and it is generated and simultaneously degraded to less active compounds during hydrolysis in aqueous media. This study determined the hydrolysis conditions to maximize the formation of raphasatin and sulforaphene by an endogenous myrosinase and minimize their degradation during the hydrolysis of radish roots. The reaction parameters, such as the reaction medium, reaction time, type of mixing, and reaction temperature were optimized. A stability test for raphasatin and sulforaphene was also performed during storage of the hydrolyzed products at 25°C for 10 days. The formation and breakdown of raphasatin and sulforaphene in radish roots by endogenous enzymolysis was strongly influenced by the reaction medium, reaction time, and type of mixing. The production and stabilization of raphasatin in radishes was efficient in water and dichloromethane with shaking for 15 min at 25°C. For sulforaphene, the favorable condition was water as the reaction medium without shaking for 10 min at 25°C. The maximum yields of raphasatin and sulforaphene were achieved in a concurrent hydrolysis reaction without shaking in water for 10 min and then with shaking in dichloromethane for 15 min at 25°C. Under these conditions, the yields of raphasatin and sulforaphene were maximized at 12.89 and 1.93 μmol/g of dry radish, respectively. The stabilities of raphasatin and sulforaphene in the hydrolyzed products were 56.4% and 86.5% after 10 days of storage in water and dichloromethane at 25°C.

KEYWORDS:

endogenous enzymolysis; formation and stabilization; radish roots; raphasatin; sulforaphene

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