Effect of salt stress on phenolic compounds, glucosinolates, myrosinase and antioxidant activity in radish sprouts

The germination, growth, total phenolics, glucosinolate, myrosinase and antioxidant activity of radish sprouts germinated under 0 (control), 10, 50 and 100 mM of NaCl were investigated. The glucoraphasatin (4-methylthio-3-butenyl-glucosinolate), total glucosinolate and total phenolic contents of 5- and 7-day-old sprouts treated with 10 and 50 mM of NaCl were significantly decreased. However, the antioxidant activity of sprouts treated with 10 and 50 mM of NaCl was not affected. The glucoraphasatin and total glucosinolate contents of 5- and 7-day-old sprouts, total phenolic contents of 3- and 5-day-old sprouts were significantly increased and myrosinase activities of 3- and 5-day-old sprouts were inhibited, although the germination was dramatically inhibited by 100 mM of NaCl treatment. These results indicated that salt stress (100 mM of NaCl treatment) could improve the nutritional value of radish sprouts, and germination of sprouts under adequate salt stress could be one useful way to enhance health-promoting compounds of plant food.