White radish (Raphanus sativus L.) is an edible root vegetable of the Brassicaceae family. It is cultivated and consumed all over the world. Nowadays, radishes are used and eaten by many people in their daily meals. Some studies showed that it has a high content of antioxidant compounds. In this study, we used enzyme - assisted extraction (EAE) to produce an antioxidant - rich extract. The antioxidant activity of the extract was determined by the ABTS radical cation scavenging capacity. | Journal of Science and Technology 54 (4A) (2016) 48-54 USING CELLULASE TO IMPROVE THE EXTRACTION EFFICIENCY OF THE ANTIOXIDANT COMPOUNDS FROM WHITE RADISH (Raphanus sativus L.) POWDER Pham Thi Kim Ngoc1, 3, *, Nguyen Thi Minh Nguyet2, Dong Thi Anh Dao3 1 Ba Ria-VungTau University, 80 Truong Cong Dinh, 3 Ward, Vung Tau City, BR-VT Province 2 Industrial University of Ho Chi Minh City, 12 Nguyen Van Bao, Go Vap, HCMCity 3 Ho Chi Minh City University of Technology, 268 Ly ThuongKiet, 10 District, HCM City * Email: kimngoc080283@ Received: 15 August 2016; Accepted for publication: 5 October 2016 ABSTRACT White radish (Raphanus sativus L.) is an edible root vegetable of the Brassicaceae family. It is cultivated and consumed all over the world. Nowadays, radishes are used and eaten by many people in their daily meals. Some studies showed that it has a high content of antioxidant compounds. In this study, we used enzyme - assisted extraction (EAE) to produce an antioxidant - rich extract. The antioxidant activity of the extract was determined by the ABTS radical cation scavenging capacity. The optimal extraction conditions of the antioxidant compounds from white radish were: enzyme concentration of % (v/w), extraction time of 81 minutes, pH and extraction temperature of 48 oC. As a result, the antioxidant activity of the extract was ± m Moltrolox equivalent antioxidant capacity (TEAC)/g and 161 % higher than that of the control sample(CE).Furthermore, SEM (scanning electron microscopy) analysis result showed that there was a difference in the surface structure of white radish powder after being extracted by CE and EAE. Keywords: white radish, Raphanus sativus L., antioxidant compound, EAE, cellulase. 1. INTRODUCTION White radish (Raphanus sativusL., family Brassicaceae) is grown mainly for its edible and fleshy root. The root can beaten raw, cooked or preserved in salt. It is a rich source of bioactive molecules including .
