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Discovery Science Research Project
Radish Varieties
Measuring the length of a Spanish black radish bulb
Analysis of Glucosinolate Content of Radish Varieties
The research and development department has recently conducted an analysis of the glucosinolate content of six different varieties of radish, including Spanish black radish (SBR) currently grown on the Standard Process farm.  The roots of the radish varieties examined contained predominantly one glucosinolate, glucoraphasatin, only present in significant amounts in members of the radish family. SBR contained a high concentration of glucoraphasatin, and due to our soil conditions, this variety of radish can produce a much higher yield than any of the other varieties. While the glucosinolate content of the radish shoots (above ground portion) was lower than that of the roots, there were still significant levels of glucoraphasatin in shoots. The shoots of SBR are not currently used in Standard Process products. However, since the shoots of the radish also contain other beneficial phytochemicals, like carotenoids, this material could represent an interesting opportunity to develop a new whole food supplement with a unique profile of beneficial phytochemicals.
Glucosinolate concentration in the root portion of six varieties of radish.


The concentrations of the four most prevalent glucosinolates in the root of six different varieties of radish were determined by High Pressure Liquid Chromatography (HPLC). Glucoraphasatin represents over 70% of the total glucosinolates present in all six varieties of radish examined.
Glucosinolate concentration in the shoot portion of six varieties of radish.


The concentrations of the four most prevalent glucosinolates in the shoot (above ground) of six varieties of radish were determined by HPLC analysis. The variety and concentrations of glucosinolates present in the shoot was very different from what was present in the roots.


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