Effect of salt stress on phenolic compounds, glucosinolates, myrosinase and antioxidant activity in radish sprouts

Food Chemistry

Volumn 121, Issue 4, 2010, Pages 1014-1019

  Yuan, Gaofeng ^a,b   Wang, Xiaoping ^a,b   Guo, Rongfang ^a,b   Wang, Qiaomei ^a,b  

^a ZHEJIANG UNIVERSITY   (China)

^b BEIJING HOSPITAL   (China)

Author keywords

Antioxidant activity; Glucosinolate; Myrosinase; Radish; Salt stress; Sprouts; Total phenolic content

Indexed keywords

4 METHOXYGLUCOBRASSICIN; 4 METHYLTHIO 3 BUTENYL GLUCOSINOLATE; 4 OH GLUCOBRASSICIN; GLUCOBRASSICIN; GLUCOSINOLATE; PHENOL DERIVATIVE; THIOGLUCOSIDASE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; FRESH WEIGHT; GERMINATION; NONHUMAN; RADISH; SALT STRESS; SPROUT;

RAPHANUS SATIVUS;

EID: 77949489775     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.01.040     Document Type: Article

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