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Background <p>This study investigates the physicochemical properties of candlenut (<i>Aleurites moluccana</i>) and daikon radish (<i>Raphanus sativus L.</i>) to explore their potential as natural healing remedies as practised by local communities in Malaysia. Both plants have been used in traditional medicine, but there is limited research on their bioactive compounds and how their characteristics contribute to anti-inflammatory effects.</p> Results <p>Colour analysis for fresh candlenut exhibited significantly higher L* value (67.70 ± 0.11) compared to its extract (43.21 ± 0.00). This indicated that fresh candlenut had more whitish hue. Likewise, fresh daikon radish showed more whitish hue compared to its extract. Yellowish hue was more pronounced in fresh candlenut (25.46 ± 2.92) compared to its extract (0.45 ± 0.02). Hydroxyl (O–H), alkenyl (C=C), iso-dimethyl (–CH<sub>3</sub>), and oxygen-bonded (C–O) functional groups were found in both samples using the FTIR method. Significantly higher tannin content was found in candlenut (91.77 ± 12.18&#xa0;mg/L), compared to daikon radish (2.13 ± 3.00&#xa0;mg/L). Similarly, alkaloid concentrations were significantly higher in candlenut (10.30 ± 0.59&#xa0;mg/L) than in daikon radish (3.56 ± 0.12&#xa0;mg/L). Phenolic analysis using HPLC identified gallic acid concentrations of 273.43 ± 17.23&#xa0;mg/L in candlenut and 27.39 ± 20.39&#xa0;mg/L in daikon radish. Daikon radish detected vanillic acid (28.43 ± 11.92&#xa0;mg/L) and <i>p</i>-coumaric acid (3.04 ± 0.12&#xa0;mg/L), which was not detected in candlenut.</p> Conclusions <p>These results suggested that candlenut contains higher alkaloids, tannins and gallic acid compared to daikon radish. Vanillic acid and <i>p</i>-coumaric acid, however, were detected in daikon radish only. All three phenolic acids can act as an antioxidant. However, gallic acid was found in higher proportion in candlenut; hence, it has higher potential against oxidative damage condition. This research supports the traditional use of these plants in managing inflammatory conditions and highlights their potential for nutraceutical applications. It may be a useful to eliminate trigger in inflammatory with interaction with receptors. These interactions occur in NF-κB signalling in inflammation pathway usually, and its dysregulation is an important factor for many inflammatory-related diseases such as asthma, atherosclerosis, gout, diabetes, cancer and many more.</p>

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Characteristics of candlenut (Aleurites moluccana) and daikon radish (Raphanus sativus L.)

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年1月3日

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  • Muntaha Mahirah,
  • Nazimah Hamid,
  • Siva Raseetha

摘要

Background

This study investigates the physicochemical properties of candlenut (Aleurites moluccana) and daikon radish (Raphanus sativus L.) to explore their potential as natural healing remedies as practised by local communities in Malaysia. Both plants have been used in traditional medicine, but there is limited research on their bioactive compounds and how their characteristics contribute to anti-inflammatory effects.

Results

Colour analysis for fresh candlenut exhibited significantly higher L* value (67.70 ± 0.11) compared to its extract (43.21 ± 0.00). This indicated that fresh candlenut had more whitish hue. Likewise, fresh daikon radish showed more whitish hue compared to its extract. Yellowish hue was more pronounced in fresh candlenut (25.46 ± 2.92) compared to its extract (0.45 ± 0.02). Hydroxyl (O–H), alkenyl (C=C), iso-dimethyl (–CH3), and oxygen-bonded (C–O) functional groups were found in both samples using the FTIR method. Significantly higher tannin content was found in candlenut (91.77 ± 12.18 mg/L), compared to daikon radish (2.13 ± 3.00 mg/L). Similarly, alkaloid concentrations were significantly higher in candlenut (10.30 ± 0.59 mg/L) than in daikon radish (3.56 ± 0.12 mg/L). Phenolic analysis using HPLC identified gallic acid concentrations of 273.43 ± 17.23 mg/L in candlenut and 27.39 ± 20.39 mg/L in daikon radish. Daikon radish detected vanillic acid (28.43 ± 11.92 mg/L) and p-coumaric acid (3.04 ± 0.12 mg/L), which was not detected in candlenut.

Conclusions

These results suggested that candlenut contains higher alkaloids, tannins and gallic acid compared to daikon radish. Vanillic acid and p-coumaric acid, however, were detected in daikon radish only. All three phenolic acids can act as an antioxidant. However, gallic acid was found in higher proportion in candlenut; hence, it has higher potential against oxidative damage condition. This research supports the traditional use of these plants in managing inflammatory conditions and highlights their potential for nutraceutical applications. It may be a useful to eliminate trigger in inflammatory with interaction with receptors. These interactions occur in NF-κB signalling in inflammation pathway usually, and its dysregulation is an important factor for many inflammatory-related diseases such as asthma, atherosclerosis, gout, diabetes, cancer and many more.