Study of some physiochemical properties of red radish (Raphanus Sativus L.) seed oil and powder


  • Anwer A. Khalaf Food Science Department , College of Agriculture, Tikrit University
  • Yasmeen I. Al-Hadidy Food Science Department , College of Agriculture, Tikrit University
  • Jadooa M. Hajeej Food Science Department , College of Agriculture, Tikrit University



KEY WORDS: Radish seeds ,Radish seeds oil Extraction efficiency ,Physiochemical properties.


The present study aimed to study  of some chemical properties of the radish plant seeds,, which included the Humidity content and ash, its content of mineral elements, percentage of oil extracted, its density, viscosity, the percentage of protein extracted from its seeds during different pH periods and values and to determine the optimal conditions for its extraction ,where the Humidity content was found to be 1.4% and ash 8.32%, while the percentage of oil extracted was (1, 3, 1.5) ml at   (1, 2, 3) hours respectively, as for some the properties of the extracted oil reached (0.943) and (38.20) for density and viscosity, respectively. The results of this study also showed the rate of protein extraction and determining the optimal conditions for its extraction, as the protein extraction ratio was (0.08, 0.12, 0.21, 0.38) gm at different pH values, which are (4, 7, 9, 12) respectively, and that the best extraction efficiency was at the pH is (12) and that the extraction efficiency of plant proteins increases with the increase in the base numbers compared to the acidic numbers.  As for the  periods used in the experiment were (1, 2, 3, 24) hours and the extraction ratios were (0.5, 1.8, 1.5, 2) g, and the best period protein extraction was at 24 hours, and the  results of this study showed the estimation of some mineral elements of radish seed powder, it contained calcium, magnesium, zinc, manganese, copper, nickel,  and that these seeds contain a high percentage of calcium and magnesium 15 and 5.6 ppm, respectively, that the seeds of the radish plant contain these nutritional values ​​and chemical components  is an indication of its biological and protective functions being an antioxidant  activities.