COMPARISON OF DIFFERENT SOLVENTS FOR ISOLATION OF ANTIOXIDANT COMPOUNDS OF HORSERADISH
M. Cirimbei, C. Vizireanu
Horseradish (Armoracia rusticana) is a perennial herb belonging to the Brassicaceae family and contains biologically active substances. Since horseradish has long been used as a spice for meat and fish products, the Food and Drug Administration (FDA) approved it as seasoning, spice, and flavoring and affirmed it as Generally Recognized As Safe (GRAS). Scientists are interested in horseradish because it is a rich source of peroxidase, a heme-containing enzyme that utilizes hydrogen peroxide to oxidize a wide variety of organic and inorganic compounds. Also horseradish is rich in other valuable substances – vitamins, minerals, phenolic compounds and also isothiocyanates. The aim of the current research was to determine best solvent for extraction of phenolic compounds from horseradish roots showing high antiradical activity. From horseradish roots were extracted with four different ratio of solvent: ethanol/ water (80/20, 70/30, 60/40, 50/50 v/v) using conventional methods and then concentrated to rotary evaporator. Preliminary tests showed that the best solvent ethanol/ water (80/20 v/v) solutions can be chosen.
Keywords: horseradish roots, extraction of phenolic compounds, antiradical activity