USING CELLULASE TO IMPROVE THE EXTRACTION EFFICIENCY OF THE ANTIOXIDANT COMPOUNDS FROM WHITE RADISH (Raphanus sativus L.) POWDER

White radish (Raphanus sativus L.) is an edible root vegetable of the Brassicaceae family. It is cultivated and consumed all over the world. Nowadays, radishes are used and eaten by many people in their daily meals. Some studies showed that it has a high content of antioxidant compounds. In this study, we used enzyme - assisted extraction (EAE) to produce an antioxidant - rich extract. The antioxidant activity of the extract was determined by the ABTS radical cation scavenging capacity. The optimal extraction conditions of the antioxidant compounds from white radish were: enzyme concentration of 1.75 % (v/w), extraction time of 81 minutes, pH 4.56 and extraction temperature of 48 oC. As a result, the antioxidant activity of the extract was 0.1594 ± 0.033 m Moltrolox equivalent antioxidant capacity (TEAC)/g and 161 % higher than that of the control sample(CE).Furthermore, SEM (scanning electron microscopy) analysis result showed that there was a difference in the surface structure of white radish powder after being extracted by CE and EAE.