적무 새싹을 첨가한 음료의 이화학적 특성, 항산화 및 신경세포 보호 효과

Abstract

Purpose: This study aimed to evaluate the physicochemical properties, antioxidant activity, and neuroprotective effects of beverages prepared with the addition of red radish (Raphanus sativus L.) sprouts. Methods: Beverages were formulated with different concentrations of red radish sprouts (0-1%), and their quality characteristics were analyzed. Results: As the addition of red radish sprouts increased, the pH and sugar content significantly increased, while lightness (L*) decreased and redness (a*) and yellowness (b*) increased. Total polyphenol content increased in a concentration-dependent manner, and the 1% red radish sprout-added beverages contained total flavonoids. Antioxidant assays showed that beverages containing red radish sprouts exhibited strong radical-scavenging activity, with over 80% inhibition in both 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+) assays. Treatment with red radish sprout beverages significantly enhanced cell viability and reduced lactate dehydrogenase release in H2O2-induced SH-SY5Y neuroblastoma cells, demonstrating a neuroprotective effect. Conclusion: These findings suggest that red radish sprout beverages have potential as functional beverages for antioxidant and neuroprotective applications.