Foods, Journal Year: 2025, Volume and Issue: 14(7), P. 1259 - 1259

Published: April 3, 2025

This study investigated the changes in physicochemical properties and metabolites of pickled purple radish during storage. Pickles ('Boraking') prepared by addition acetic acid sugar were stored dark at 4 °C for 60 days. The color changed from to pink, while pickling solution pink purple. During storage, sucrose content gradually decreased, glucose fructose levels increased. LC-ESI-QToF-MS metabolomic analysis indicated that metabolites, including organic acids, amino sulfur-containing compounds, lysophosphatidylcholine, lysophosphatidylethanolamine, anthocyanins, identified. antioxidant capacity meter may undergo due altered non-volatile compounds (cyanidins, adenosine, acids) Anthocyanins had negative correlations with radish. radical scavenging activity ferric-reducing power declined These findings emphasized need further research develop processing storage methods enhance bioactivity stability

Language: Английский