Radish sprouts-Characterization and elicitation of novel varieties rich in anthocyanins

- The edible sprouts of Raphanus sativus are rich in anthocyanins.
- Elicitors enriched the ready-to-eat sprouts in health-promoting anthocyanins.
- Methyl jasmonate, glucose and sucrose were effective elicitors.

The anthocyanin profile of two varieties of red radish sprouts (Raphanus sativus), cv. China rose and Rambo, were studied using HPLC-DAD-ESI-MSn and HPLC-DAD. The most abundant type of anthocyanin was cyanidin and its derivatives, with one or two acylating groups, with qualitative and quantitative differences among varieties. Some compounds were identified for the first time in both varieties, to the best of our knowledge. Radish sprouts were treated during germination (days 3 to 8) using methyl jasmonate, jasmonic acid, salicylic acid, sucrose and glucose as elicitors in order to enrich their total anthocyanin content (TAC). An increase in TAC was achieved by 50% in China rose radish sprouts and by 30% in Rambo red radish after glucose treatment. Methyl jasmonate and sucrose also contribute to enhance TAC. Enriching natural food in anthocyanins may contribute to sustaining their regular intake with preventive and therapeutic roles in a number of human diseases.