Effects of different processing methods on the polyphenolic compounds profile and the antioxidant and anti-glycaemic properties of horseradish roots (Armoracia rusticana)

Abstract Horseradish ( Armoracia rusticana ) provides human organisms with various effective treatments for improving health, and it constitutes a salubrious root used culinary purposes. This outcome derives from the chemical composition polyphenols content of horseradish. study's objective was to determine individual polyphenols, total phenolic (TPC) flavonoid (TFC) contents, colour parameters, inhibition advanced glycation end product (AGEs) formation Trolox Equivalent Antioxidant Capacity (TEAC) by DPPH ABTS horseradish products. Phenolic acids flavonoids were analysed HPLC-DAD-MS method. products obtained thermal such as boiling, baking sous-vide. Fresh sous-vide samples characterized most abundant TPC values, whereas TFC indicated highest value after boiling treatment. Moreover, values antioxidant capacity in fresh roots detected. Flavonoids presented lower concentrations than acids, while syringic acid compound. Horseradish, treatment, appeared have higher AGEs formation. Thermal treatment increased saturation yellow (b*) red (a*) colours decreased brightness. Our findings indicate that are valuable source their profile, content, anti-AGEs activity modulated applied processes.