• Journal of the Korean Society of Food Culture
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• v.25 no.4
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• pp.428-455
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• 2010

Radish kimchi is a typical side-dish in Korean traditional food and is a way of keeping vegetables for a extended period using fermentation. This study examined the classification, usage, eating history, variety, and recipes of Korean radish kimchi through ancient and modern era literature. The Korean radish kimchi were categorized into six groups: kkakttugi, seokbakji (or nabakkimchi), dongchimi, jjanji, jangachi, and jangkwa. According to the record, the eating history of radish kimchi comes from before the age of the Three Kingdom period. Radish was preserved in salt, vinegar, soybean paste or lees of fermented liquor in the early times. This pickled radish was not supposed to be watery. Radish kimchi was divided into watery kimchi (dongchimi) during the period of United Silla and the Koryo Dynasty. Kimchi was mixed with Chinese cabbage to make seokbakji or nabakkimchi. Up to the early Chosun Dynasty, the key ingredient of kimchi was radish. After the middle of the Chosun Dynasty, kimchi was mixed with red pepper powder, salted fish, soybean sauce, and various ingredients. There were many kinds of radish kimchi during the late Chosun Dynasty. In the 11 Korean recipe books published within the past 100 years, there are nine kinds of kkakttugi, three kinds of seokbakji, four kinds of dongchimi, three kinds of jjanji, nine kinds of jangachi, and five kinds of jangkwa. Kkakttugi (cubed, sliced or julienne radish) was pickled with salt, red pepper powder, garlic, green onion, oyster, sugar, salted fish, and more. Seokbakji and nabakkimchi were not as salty, so they could not be preserved as long. Dongchimi (watery radish kimchi without red pepper powder) was made of radish, water, salt, 18 side ingredients, 13 condiments, and seven garnishes. Jjanji was pickled to be very salty and was eaten during summer. Jangachi can be used as a regular side dish and is made of radish or dried radish slices pickled or seasoned with salt, soy sauce, vinegar, soybean paste, lees of fermented liquor, and spices. Jangkwa is used as a stir-fry method and has been segregated from jangachi relatively recently.

• 한국생물공학회:학술대회논문집
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• 2001.11a
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• pp.863-866
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• 2001

Antioxidative activites and anti skin aging effects of radish(Raphanus sativus L. var. sativus) extracts were studied. The DPPH(1,1-Diphenyl-2-picrylhydrazal) inhibitory effects and CAT(Catalase) activities of hydrophilic radish extracts(DPPH 81.0%, CAT 175units/mg) were significantly higher than lipophilic radish extracts(DPPH 50.0%, CAT 45unitg/mg). But, SOD(superoxide dismutase) activities of hydrophilic radish extracts(SOD 81.3%) were lower than lipophilic radish extracts(SOD 92.3%) In the Bovine Achilles Tendon collagen treated with hydrophilic radish extracts and lipophilic radish extracts, the pyridinoline concentration of collagen were decreased, respectively.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.908-915
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• 2017

This study was performed to determine the effects of different processing methods (AD: drying at $50^{\circ}C$ for 15 h; ADR: roasting after drying; SAD: drying after steaming; SADR: roasting after steaming and drying) on the quality characteristics, total phenolic content, anthocyanin content, DPPH radical scavenging activity, and reducing powder of red radish (Bordeaux and watermelon radish) tea. The pH of red radish tea was the highest with SAD. In terms of the total sugar content, Bordeaux radish tea showed the highest level with AD, ADR, and SAD, and watermelon radish tea showed the highest level with SADR. The a value of Bordeaux radish tea was higher with AD and ADR. The b value of Bordeaux radish tea was increased with steaming and roasting treatment. In terms of measuring the colors of watermelon radish tea, the L value was decreased while the b value was increased with roasting treatment. The total phenolic content, DPPH radical scavenging activity, and reducing powder with ADR and SADR were higher than those in samples prepared by different processing methods. AD and SAD resulted in higher anthocyanin contents than ADR and SADR. In terms of sensory evaluation, the appearance and color were rated higher with AD and SAD, whereas the flavor and taste were ranked higher with ADR and SADR than in the other samples. The results suggest that red radish (Bordeaux and watermelon radish) tea prepared by ADR and SADR processing methods can be utilized as health functional tea material with antioxidant activity.

• International journal of advanced smart convergence
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• v.8 no.1
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• pp.113-125
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• 2019

The radish skin and radish greens are an edible part of the radish. But they are removed before eating the radish and used as a byproduct or an animal feed material because of their tough and rough texture. This study was conducted to investigate the effect of supercritical heat-treated radish-extract on UV-induced HRM-2 wrinkled mouse animal model on anti-aging wrinkles. Supercritical heat-treated radish-extract was applied on the back of seven-weeks old HRM-2 mice. The effect of HRE on skin thickness, elasticity and wrinkle formation of the mice was observed by using UVB lamp to induce melanogenesis and wrinkle formation. As the result, increased depth of wrinkles was observed in the negative control group in comparison to the normal group. In contrast, decreased depth of wrinkles was observed in the radish-extract-free group compared to the negative control group. In the study of the effect of radish-extract on wrinkle-formation related gene expression and protein what protein expression, MMP-2 and MMP-9 gene expression significantly increased in the negative control group compared to the normal group. The gene expression reduced in dependence to the mass of radish-extract treated. Similar to quantitative results of mRNA expression, the expression of MMP-2 protein increased as a result of UVB-irradiation. The MMP-2 expression was inhibited in dependence to the mass of radish-extract treated. In conclusion, the supercritical heat-treated radish-extract has an effect on improving skin wrinkles not only when it is applied to the skin but also when orally ingested. Thus, it can be effectively used as a composition to health functional products. Therefore we can also conclude that radish a food that does not show any side-effects even upon long-term intake can reduce wrinkle formation as well as improve skin elasticity when taken regularly for a long period.

• Journal of Animal Science and Technology
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• v.62 no.6
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• pp.922-932
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• 2020

Previous research has indicated that radish powder could be a suitable replacement for chemical nitrite sources in alternatively cured meat products. However, the effects of radish powder level on the physicochemical properties of cured meat have not been systematically studied. In this study, we aimed to investigate the effects of varying concentrations of radish powder and incubation time on the physicochemical properties and cured meat pigments of alternatively cured meat products. We divided our experimental setup into seven groups with different radish powder concentrations and incubation times: control (0.01% sodium nitrite), treatment 1 (0.15% radish powder and 2 h incubation), treatment 2 (0.15% radish powder and 4 h incubation), treatment 3 (0.30% radish powder and 2 h incubation), treatment 4 (0.30% radish powder and 4 h incubation), treatment 5 (0.30% celery powder and 2 h incubation), and treatment 6 (0.30% celery powder and 4 h incubation). The cooking yield, CIE a* values (redness), and total pigment levels were not significantly different (p > 0.05) between any of the alternatively cured treatments and the control. However, when 0.30% radish powder or celery powder was added to the products, the CIE b* values increased significantly (p < 0.05) with incubation time. At the same vegetable concentration, the nitrite content, nitrosyl hemochrome, and curing efficiency also increased significantly (p < 0.05) as the incubation time increased from 2 to 4 h, regardless of the types of vegetable powder. Among the meat products cured with radish powder, treatment 4 showed the highest increase in residual nitrite content, nitrosyl hemochrome content, and curing efficiency, but showed decreased lipid oxidation. Our results suggest that increased concentrations of radish powder and longer incubation times would be more suitable for producing alternatively cured meat products comparable to traditionally cured products treated with synthetic nitrite.

• Korean Journal of Agricultural Science
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• v.41 no.4
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• pp.481-485
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• 2014

According to statistical data the past ten years, cultivation area and yield of radish are steadily decreasing. This phenomenon cause instability of radish's supply due to meteorological chage, even if radish's yield per unit area is increasing by cultivation technological development. These problems raise radish's price. So, we conducted study on meteorological factors for accuracy improvement of radish yield estimation. Panel analysis was used with two-way effect model considering group effect and time effect. As the result, we show that mixed effects model (fixed effect: group, random effects: time) was statistical significance. According to the model, a rise of one degree in the average air temperature on August will decrease radish's yield per unit area by $428kg{\cdot}10a^{-1}$ and that in the average air temperature on October will increase radish's yield per unit area by $438kg{\cdot}10a^{-1}$. The reason is that radish's growth will be easily influenced by meteorological condition of a high temperature on August and by meteorological condition of a low temperature on Octoboer.

• Korean Journal of Oriental Medicine
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• v.10 no.1
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• pp.63-80
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• 2004

The Sasang constitution food is classified by Sadang theory(四黨論), Aroma-Scent-Fluid-Taste(馨臭液味), Inhale-Exhale-Incomings-Outgoings(呼吸出納), Ascent-Descent-Open-Close(升降開闔), Healthy Energy(保命之主), which is different from the Oriental medicine herb classification of traditional oriental medicine. So, we obtained the result of the characteristic of radish, one of much used food materials by examining ancient documents as follows. First, today 'Rae(來)' is used as to come' but in ancient days, was used as 'wheat'. Radish(萊服) is the word made by meaning which removes and overcomes the poison of wheat Second, Ancient people realized the power of its Inhale Disperse Qi (呼散之氣) when the root of radish raises quickly from the soil, and recognized that radish has such a good dissolving function when seeing Bean-curd becomes soft if radish is added to Bean-curd dish. That’s why they classified that radish is lung medicine, and used it as Taeumin type medicine. So if someone is suffocated by the smoke and has indigestion, chronic asthmatic coughing, now we use radish by applying the Inhale Disperse Qi of radish.

• International journal of advanced smart convergence
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• v.7 no.2
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• pp.38-46
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• 2018

This study proceeded an experiment that can increase such physiological properties of heated radish extract. During the extraction of radish, including the byproduct, an increase in antioxidant properties of radish according the heating temperature was performed. Upon the extracts of radish bark and radish green extract(mucheong), the physiological functionalities and antioxidant activity were investigated. As a result, the color of radish ethanol extract in dependence of heating temperature, showed light brown color at low heating temperature and black color from $150^{\circ}C$. The total polyphenol content significantly increased as a result of heat treatment; 6.7 times and 22 times higher than the control at $110^{\circ}C$ and $150^{\circ}C$, respectively. DPPH radical scavenging ability and antioxidant property increased with increasing heating temperature; in comparison to heat-treated radish at $110^{\circ}C$ and $150^{\circ}C$, $IC_{50}$ decreased by 1/22 times. $IC_{50}$ of the control was 23times higher than $150^{\circ}C$ heat treated radish (Control $IC_{50}$:130.305). According to the graph that represents ABTS activity, antioxidant activity increased in dependence of heat treatment likewise to the total polyphenol content and DDPH radical scavenging activity. Upon heat treatment at $150^{\circ}C$, antioxidant activity in consequence of ABTS assay increased 23 times higher than the control.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.318-327
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• 2015

This study was conducted to investigate the physical, textural and sensory properties of Seolgiddeok prepared with different amount of radish leaf powder, and stored for 3 days. The moisture content decreased gradually during storage and the decrease was less in the groups with radish leaf powder than in the control. The color L value decreased significantly as the amount of radish leaf powder increased, while the redness (a) and yellowness (b) both increased. Measurements with a texture analyzer, showed that the hardness, chewiness, gumminess and adhesiveness of Seolgiddeok tended to decrease in proportion to the amount of radish leaf powder in the formula. The gelatinization properties of Seolgiddeok were investigated by amylograph. Breakdown and setback in Seolgiddeok were low following the addition of radish leaf powder. In the sensory evaluation, Seolgiddeok with radish leaf powder was superior in flavor, chewiness, and softness than the control. Seolgiddeok with 3% radish leaf powder had the highest overall acceptability score. Therefore, we concluded that the addition of radish leaf powder to Seolgiddeok improves the sensory characteristics and delays retrogradation.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.502-512
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• 2015

This study was conducted to investigate the physical, textural and sensory properties of sponge cake prepared with different amounts of radish leaf powder. The specific gravity and viscosity of cake batter and cooking loss of cake increased with an increasing amount of radish leaf powder, whereas specific loaf volume and moisture content of cake decreased. Lightness, redness and yellowness of crust and crumb decreased with increasing radish leaf powder content. Measurements using a texture analyzer showed that hardness, chewiness, gumminess, adhesiveness and fracturability of sponge cake tended to increase in proportion to the amount of radish leaf powder in the formula. In the sensory evaluation, sponge cake prepared with 5% radish leaf powder was similar to the control in terms of moistness, softness, chewiness and springiness. These results suggest that adding 5% radish leaf powder is the best substitution ratio for sponge cake.