Changes in Quality and Metabolites of Pickled Purple Radish During Storage
This study investigated the changes in the physicochemical properties and metabolites of pickled purple radish during storage. Pickles of purple radish (‘Boraking’) prepared by the addition of acetic acid and sugar were stored in the dark at 4 °C for 60 days. The color of the pickled purple radish c...
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MDPI AG
2025-04-01
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| Series: | Foods |
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| author | Seung-Hun Chae Sang-Hyeon Lee Seung-Hwan Kim Si-Hun Song Jae-Hak Moon Heon-Woong Kim Jeong-Yong Cho |
| author_facet | Seung-Hun Chae Sang-Hyeon Lee Seung-Hwan Kim Si-Hun Song Jae-Hak Moon Heon-Woong Kim Jeong-Yong Cho |
| author_sort | Seung-Hun Chae |
| collection | DOAJ |
| description | This study investigated the changes in the physicochemical properties and metabolites of pickled purple radish during storage. Pickles of purple radish (‘Boraking’) prepared by the addition of acetic acid and sugar were stored in the dark at 4 °C for 60 days. The color of the pickled purple radish changed from purple to pink, while the pickling solution changed from pink to purple. During storage, sucrose content gradually decreased, while glucose and fructose levels increased. LC-ESI-QToF-MS metabolomic analysis indicated that metabolites, including organic acids, amino acids, sulfur-containing compounds, lysophosphatidylcholine, lysophosphatidylethanolamine, and anthocyanins, were identified. The antioxidant capacity and color meter of pickled purple radish may undergo changes due to the altered levels of non-volatile compounds (cyanidins, adenosine, and amino acids) during storage. Anthocyanins had negative correlations with the color of pickled purple radish. The radical scavenging activity and ferric-reducing antioxidant power of pickled purple radish declined during storage. These findings emphasized the need for further research to develop processing and storage methods that enhance the bioactivity and stability of pickled purple radish. |
| format | Article |
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| issn | 2304-8158 |
| language | English |
| publishDate | 2025-04-01 |
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| series | Foods |
| spelling | doaj-art-06688eaf7b0b46b8a89ddbc35dfc5df12025-08-20T02:15:58ZengMDPI AGFoods2304-81582025-04-01147125910.3390/foods14071259Changes in Quality and Metabolites of Pickled Purple Radish During StorageSeung-Hun Chae0Sang-Hyeon Lee1Seung-Hwan Kim2Si-Hun Song3Jae-Hak Moon4Heon-Woong Kim5Jeong-Yong Cho6Department of Horticulture and Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju 61186, Republic of KoreaDepartment of Horticulture and Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju 61186, Republic of KoreaK&P Food Co., Ltd., Gyeongsan 38577, Republic of KoreaDepartment of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Gwangju 61186, Republic of KoreaDepartment of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Gwangju 61186, Republic of KoreaDepartment of Agronomy-Food Resources, Food and Nutrition Division, National Institute of Agricultural Sciences, Wanju-gun 55365, Republic of KoreaDepartment of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Gwangju 61186, Republic of KoreaThis study investigated the changes in the physicochemical properties and metabolites of pickled purple radish during storage. Pickles of purple radish (‘Boraking’) prepared by the addition of acetic acid and sugar were stored in the dark at 4 °C for 60 days. The color of the pickled purple radish changed from purple to pink, while the pickling solution changed from pink to purple. During storage, sucrose content gradually decreased, while glucose and fructose levels increased. LC-ESI-QToF-MS metabolomic analysis indicated that metabolites, including organic acids, amino acids, sulfur-containing compounds, lysophosphatidylcholine, lysophosphatidylethanolamine, and anthocyanins, were identified. The antioxidant capacity and color meter of pickled purple radish may undergo changes due to the altered levels of non-volatile compounds (cyanidins, adenosine, and amino acids) during storage. Anthocyanins had negative correlations with the color of pickled purple radish. The radical scavenging activity and ferric-reducing antioxidant power of pickled purple radish declined during storage. These findings emphasized the need for further research to develop processing and storage methods that enhance the bioactivity and stability of pickled purple radish.https://www.mdpi.com/2304-8158/14/7/1259<i>Raphanus sativus</i>pickled purple radishanthocyaninmetabolitesLC-QToF-MS |
| spellingShingle | Seung-Hun Chae Sang-Hyeon Lee Seung-Hwan Kim Si-Hun Song Jae-Hak Moon Heon-Woong Kim Jeong-Yong Cho Changes in Quality and Metabolites of Pickled Purple Radish During Storage Foods <i>Raphanus sativus</i> pickled purple radish anthocyanin metabolites LC-QToF-MS |
| title | Changes in Quality and Metabolites of Pickled Purple Radish During Storage |
| title_full | Changes in Quality and Metabolites of Pickled Purple Radish During Storage |
| title_fullStr | Changes in Quality and Metabolites of Pickled Purple Radish During Storage |
| title_full_unstemmed | Changes in Quality and Metabolites of Pickled Purple Radish During Storage |
| title_short | Changes in Quality and Metabolites of Pickled Purple Radish During Storage |
| title_sort | changes in quality and metabolites of pickled purple radish during storage |
| topic | <i>Raphanus sativus</i> pickled purple radish anthocyanin metabolites LC-QToF-MS |
| url | https://www.mdpi.com/2304-8158/14/7/1259 |
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