Comparison of antioxidant activity and tyrosinase inhibition in fresh and processed white radish, garlic and ginger

In Thailand, there is a diversity of vegetables and fruits due to the country’s tropical rain forest ecological system. White radish (Raphanus sativus), garlic (Allium sativum) and ginger (Zingiber officinale) are consumed on a daily basis, in both raw and processed forms. They are popular for cooking and preservation, e.g., pickling. The objectives of this study are to compare antioxidant activities, such as 1,1-diphenyl-2-picrylhydrazyl...