Determination of antioxidant capacity and bioavailability ofdifferent types of radish

Radish (Raphanus sativus L.), belongs to Raphanus genus and Brassicaceae (Cruciferae) family, mainly used in China, Japan, South Asia, it is a root vegetable which is widely consumed and rich in nutrient content. Radish vegetables can be found in many different types (nuts, red, white, black), sizes, and colors. In addition to its consumption as vegetables in our country, radish is widely used in alternative medicine because of its high content of phytochemicals. The main nutritional content of radish; dietary fiber, vitamin C, protein and sulfur compounds. Radishes phytochemical substances in the composition may vary between radish varieties such as it can change depending on many factors as cultivation conditions, soil structure, climatic conditions, harvest time. The aim of this study was to investigate chemical properties (dry matter, ash, titratable acidity, pH), total phenolic content, antioxidant capacity and their bioaccessibility of six radish genotypes (black, chestnuts, Japanese, nuts, china, white radish) obtained from five locations (Bursa-Gürsu, Bursa-Orhaneli, Konya, Osmaniye, Antalya) in Turkey. Also, the assays of total phenol content and antioxidant capacity were prepared two different extractions (extractable and hydrolyzable fraction) methods. Total phenolic content was analyzed using Folin–Ciocalteau assay and antioxidant capacities were used 3 different (CUPRAC, ABTS, DPPH) methods. Also, for the determination of bioaccessibility, radishes were processed by an in vitro digestive enzymatic extraction that mimics the conditions in the gastrointestinal tract. As a result, total phenol content, and antioxidant capacity of radish samples were determined to vary depending on region and genotypes. The obtained data were evaluated statistically and it was determined that the radish samples with high nutritional properties and high bioavailability could have positive effects on health.