Appearance and Chemical Characteristics of Seeds of Radish with Different Skin Colors

Abstract

Background: Different parts of radish, such as the roots, leaves, and seeds, can be used in culinary and traditional medicine treatments in East Asia. Objective: The aim of this study was to explore the difference of Raphani Semen (RS) which is sourced from radishes (R) with red skin (RRS), green skin (GRS), and white skin (WRS) through their appearance and chemical characteristics. Materials and Methods: A total of 25 batches of RRS, GRS, and WRS products were collected. The length, width, thickness, shape, flavor, and skin color of RS were carried out using vernier caliper and flavor rating assessment, respectively. The HPLC-DAD method was used to establish fingerprint analysis and measure the contents of sinapine thiocyanate and 3,6’-disinapoyl sucrose. Results: It was shown that the appearance and content varied in RRS, GRS, and WRS. In addition, the method of PLS-DA and LDA can differentiate RRS, GRS, and WRS. Conclusion: RS is diverse, and the appearance and chemical characteristics can be used to differentiate RRS, WRS, and GRS.