@conference{
author = "Marković, Jovana and Nedović, Viktor and Salević-Jelić, Ana and Pejić, Lazar and Mihajlović, Dragana",
year = "2023",
abstract = "Horseradish is a plant that belongs to the Brassicaceae family and is native to
southeastern Europe and western Asia. It is cultivated for its succulent and spicy root, which
is used as a seasoning for meat, soups, seafood, etc. The horseradish root has a much higher
culinary value than the horseradish leaf, which is usually discarded with the rest of the aboveground
biomass and has no use in the food industry. However, the horseradish leaf can be
used in the diet in the form of salad or in the preparation of various dishes, to which it gives a
characteristic spicy flavor. The biological activity of horseradish is expressed as antimicrobial,
insecticidal, anticoagulant, and gastro-protective effects of isothiocyanates, compounds formed
by the hydrolysis of glucosinolates under the action of the enzyme myrosinase. In addition, the
horseradish leaf is rich in vitamin C, polyphenols, and flavonoids, which is why it is desirable
to press it to obtain juice that can be used in the food industry. Moreover, pressing leaves
behind a pomace that could also potentially be used in the food industry. Therefore, this
research aimed to analyze the content of phenolic compounds and the antioxidant potential of
the horseradish leaves pomace, to achieve the full utilization of the plant and reduce biomass
loss. Total phenolic content (TPC), total flavonoid content (TFC), total phenolic acid content
(TPAC), and antioxidant activity (DPPH, ABTS, and FRAP methods) were determined by
standard spectrophotometric methods. The results showed that the quantitative content of total
phenolic compounds, flavonoids, and phenolic acids in horseradish leaves pomace, after pressing
and obtaining juice, was 7825.50 ± 749.20 mg GAE/kg FW (fresh weight - FW), 9460.00 ±
138.60 mg CE/ kg FW and 8905.50 ± 336.90 mg CAE/kg FW, respectively. In the analysis of
antioxidant activity, it was found that all three methods indicate the presence of antioxidant
potential of horseradish leaves pomace, namely: 9.00 ± 0.70 mmol TE/kg FW (DPPH), 42.30
± 3.80 mmol TE/kg FW (ABTS ) and 17.30 ± 0.60 mmol TE/kg FW (FRAP). Based on
the obtained results, it can be concluded that horseradish leaves pomace contains significant
amounts of polyphenolic compounds and high antioxidant potential, making it a suitable raw
material for the food industry, both from the point of view of waste prevention and potential
enrichment of food products to which it is added (as a seasoning for salads and dehydrated
soups, etc.).",
publisher = "University of Belgrade - Faculty of Agriculture",
journal = "Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023)",
title = "The possibility of using horseradish leaves pomace in the food industry",
pages = "44",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6864"
}