Antioxidant Content in Different Parts of Radish (Raphanus sativus L.) from Cold Arid Ladakh region of Trans- Himalaya (Jammu and Kashmir)

Raphanus sativus (radish) which is consuming in Ladakh from many decades coming as one of the heirloom root vegetables. It is consumed mostly during winter where there is scarcity of vegetables due to prolong cut off from the rest of the world. The aim of this study was done to investigate the phenolic and antioxidant profile in different parts of radish (root. leaf, peel and seed). The aerial part leaves and peel of root of Raphanus sativus L. are always discarded which possess the potent antioxidant properties. The combine (Methanolic and acetone) extract of radish- Sprout was showing the maximum TPC in all the three radish cultivars of Gya Labuk- 34.5 ± 4.9 mgGAE/g DW, Tsentay Labuk- 38.5 ± 6.3 mgGAE/g DW and Pusa Himani- 39.4 ± 2.6 mgGAE/g DW) minimum values was for the peel (Gya Labuk-1.7 ± 0.1 mgGAE/g DW, Tsenaty Labuk- 1.8 ± 0.1 mg GAE/g DW and Pusa Himani-1.9 ± 0.3 mgGAE/g DW statistically significant at p˂0.05. FRAP- The maximum values were for the leaf of Gya Labuk-50.1 ± 6.1 9 FeSO₄.7 H₂O mmol/g, Tsentay Labuk- 61.5 ± 5.8 FeSO₄.7 H₂O mmol/g and Pusa Himani- 8.2 ± 0.0 FeSO₄.7 H2O mmol/g and minimum values were for the peel of Gya Labuk-2.8 ± 0.9 FeSO₄.7 H₂O mmol/g, Tsentay Labuk-2.9 ± 1.5 FeSO₄.7 H₂O mmol/g, Pusa Himani-0.6 ± 0.2 FeSO₄.7 H₂O mmol/g statistically significant at p˂0.05 and in case of DPPH maximum values were for leaf of Gya Labuk- 2.10 ± 0.16 DPPH mg/ml, Tsentay Labuk-1.77 ± 0.09 DPPH mg/ml, Pusa Himani- 0.25 ± 0.04 DPPH mg/ml and minimum values were for the peel of Gya Labuk-0.06 ± 0.01 DPPH mg/ml, Tsentay Labuk-0.06 ± 0.03 DPPH mg/ml, Pusa Himani-0.02 ± 0.01 DPPH mg/ml statistically significant at p˂0.05. Epidemiological evidence suggests that consumption of vegetables can prevent degenerative diseases caused by oxidative stress. Considering the less data available on antioxidant activity of roots vegetables consumed in area where there is very less production of vegetables due to harsh climatic condition that prevail in the high mountain area such as Ladakh mostly root vegetables are consumed during the winter season as there used to be no vegetables outside only those vegetables having long shelf life is consumed during winter like radish, turnip, carrot, swede, cabbage, etc. Hence leaves and peel which were often discarded possessed a considerable amount of antioxidant and phenolic and can be used as an ingredient in foods.