Yield Traits of Red Radish Seeds Obtained from Plants Produced from γ-Irradiated Seeds and Their Oil Characteristics

Red radish is an important root crop worldwide owing to its broad adjustment, high yield, and abundant nutritional contents. So, this study was conducted on radish seeds taken from plants established from seeds that were irradiated by different dose levels of gamma-ray (10, 20, 40 and 80 Gy) as well as the un-irradiated sample (control) to evaluate the changes in seed yield traits (number of pods/plant (NPP); total weight of pods/plant (TWPP) in grams; seed yield/plant (SYP) in grams; 100-seeds weight (100-SW) in grams). Proximate composition of the seeds yield, as well as the oil yield and its physico-chemical properties plus the bioactive ingredients of this oil were concerned. The results indicated that all traits of seeds yield were highly significant for all irradiation treatments except for 100-seed weight, which was not affected by irradiation treatments, and the dose of 40 Gy gave the best traits. There is a positive effect of irradiation on most of the proximate composition, except the content of crude fiber and moisture which were decreased by irradiation treatments. Furthermore, γ‑rays improved the minerals content of red radish seeds and the dose of 80 Gy was the most effective dose for increasing the content of nitrogen, potassium, and sodium, while the dose of 20 Gy gave the highest calcium content. As for the oil, the results showed that the oil yield increased by gamma-rays and the maximum yield was gained with dose level of 20 Gy (34.80%). The fatty acids composition was affected by γ‑rays different dose levels and erucic & oleic acids were the predominant mono-unsaturated fatty acids (MUFAs) while, linoleic & linolenic acids were the major polyunsaturated fatty acids (PUFAs). Concerning the physico-chemical properties of the oil samples, it was observed that irradiation decreased the iodine value, while the acid, saponification, and ester values increased in all treatments, but on the contrary, the peroxide value was not affected by irradiation. With regard to the bioactive compounds of seeds oil and their antioxidant activity, were increased by irradiation. Therefore, radish oil is considered unconventional oil and can be evaluated as an alternative to traditionally consumed vegetable oils or as additives to them.


Introduction
Brassicaceae family, which includes leaves, roots, seasoning vegetables beside oilseed, is one of the most popular vegetable families (Gamba et al. 2021).Oilseeds potential health benefits are attributed to its constituting chemical compounds (Manivannan et al. 2019).In addition to being a vegetable crop, radish (Raphanus sativus), is a significant source of medicinal compounds.It has been used for treating various disorders including gastrointestinal disorders such as constipation, biliary, hepatic and some respiratory disorders such as asthma as well as some cardiovascular conditions including hypertension (Blazevic' and Mastelic' 2009).Different parts of radish plants (leaves, roots, and seeds) have many medical uses, including treatment of tuberculosis, whooping cough, asthma attacks, laxative to treat constipation, fracture of kidney and bladder stones, thinner, cholesterol-lowering, antiradical, and analgesic pain (Jaafar et al. 2020).
Non-traditional vegetable oils have components that contribute to their unique chemical properties which can be used for their health benefits as they contain phytochemicals which demonstrate antioxidative properties.Newer sources of edible oils are vital as they can be used to supplement other types of vegetable oils (Ramadan and Moersel 2006).Radish seeds are edible and occasionally consumed to add crunchiness and spiciness to salads (Elamin 2015).Some of the radish varieties are mainly grown for their seed pods or seeds instead of their roots.Vegetable oils have many applications as they are used in cooking, cosmetic, pharmaceutical and chemical industries (Dugo et al. 2004).Most natural crude oils have limited applications despite the majority of seed oils having good structural chemical profiles (Dwiecki et al. 2007).Radish seeds include a high quantity of oil that ranges between 30 and 50% of their weight which can also be used for biodiesel production (Domings et al. 2008).Radish seeds oil has been utilized in many health applications.Seeds oil are a mixture of saturated and unsaturated fatty acids, whose composition depends on cultivar genetics, nutrients condition, climate, soil types, and the disease presence (Kaymak 2015;Silvestre et al. 2017).There are high similarities between the chromatographic analysis of radish seeds oil and cottonseeds oil (Pérez Gutiérrez et al. 2004).The two major fatty acids found in radish seeds are linolenic acid and oleic acid.The radish oil has shown notable antioxidative activities (Hou et al. 2011).
Gamma-rays as an ionizing radiation and their biological effects depend mainly on the interactions with the atoms or molecules in the cells specially water molecules to generate free radicals which can affect cells by damaging or modifying the cell contents.As well as affecting the morphology, anatomy, biochemistry and physiology of plants.These impacts include modifications in the structure and metabolism of plant cells, such as dilation of thylakoid membranes, alterations in photosynthesis, manipulation of the antioxidant system, and accumulation of phenolic compounds (Kebeish et al. 2015).The main effects of gamma radiation are ionization, degradation and excitation.This excitation causes a weak interaction while ionization and degradation result in high interaction.Absorption of ionizing radiation affects critical targets in the cell directly (Kovacs and Keresztes 2002).The effect of radiation exposure is mainly influenced by multiple factors, some are related to the traits of the plant such as the specie, cultivars, growth stage, tissue architecture, and the organization of the genome while other issues depend on the characteristics of the radiation (Jan et al. 2012).
Gamma irradiation is not only used for medical sterilization, but also used to preserve the nutrition of the seeds in addition to its positive effects such as increasing the content of flavonoids, alkaloids, phenolic compound, and antioxidant activity (Mohajer et al. 2014).However, it has been shown that irradiation rely on a number of factors including species, irradiation dose and type, the effects of irradiation on the physico-chemical qualities of grains, nuts, and the oils obtained from them are rather debatable (Prakash et al. 2007).
Therefore, the plan of this research was to find out the influence of gamma-rays process on the red radish yield traits of seeds taken from plants established from γ-irradiated seeds (10,20,40 and 80 Gy) and their oil characteristics, which includes evaluating the changes that occurred in the composition of fatty acids and the physico-chemical properties of the oil and its bioactive ingredients (phenols and tocopherols) in addition to studying the proximate analysis of these seeds.

Material and Methods
Seeds of red radish (Raphanus sativus-Red) were taken from plants produced from seeds which were exposed to different doses of gamma-rays (10,20,40,and 80 Gy) and untreated used as control and grown in the experimental farm of NCRRT in a randomized complete block design system with 3 replicates (El-Beltagi et al. 2022).Mature seeds were harvested, dried thoroughly, tagged with plastic bags and stored and kept until use.

Seed Yield Traits
Data were recorded on 10 randomly picked plants from every plot from each of the three replicates for the following traits: Number of pods/plant (NPP); total weight of pods/plant (TWPP) in grams; seeds yield/plant (SYP) in grams; 100seed weight (100-SW) in grams.

Proximate Composition of Red Radish Seeds
The following parameters were used to determine the proximate composition of seeds: As moisture, crude lipid, ash, crude fiber, and crude proteins according to AOAC (2005).The moisture contents were calculated by drying seeds at 105 °C until they reached stable weights.The ash content was obtained by incineration of the seeds at 550 °C.The Nitrogen (N) value was evaluated using the Kjeldahl system.Crude proteins were evaluated as N × 6.25 (Imran et al. 2008).The lipid content was determined on a Soxhlet system.Difference as stated by calculating the total carbohydrate contents (Muller and Tobin 1980) by colleting the sample's total fiber, fats, proteins, moisture, and ash levels and then subtracted from 100.Each treatment was examined three times.

K Mineral Content in Radish Seeds
A burning cup was filled with approximately 0.5 g of dry and crushed samples, along with 15 ml of pure HNO3.The samples were burned in a microwave digester (Milstone digester; Ethose-D, GmbH, Leutkirch, Germany) at 200 °C, and deionized water was used to dilute the solution to the required level.Minerals content were evaluated as follow: Total nitrogen content was calculated by Kjeldahl's protocols (Motsara and Roy 2008).The content of calcium (Ca), potassium (K) and sodium (Na) in digested dry samples of red radish seeds were analyzed separately, using (Pfp7 flame photometer Jenway, UK) and the concentrations were expressed as mg/kg dry sample.

Extraction of the Oil
Crude oils were obtained from radish seeds by crushing with a clean coffee grinder for 15 s and then fed to a Soxhlet system (AOAC 2005).Briefly, crushed treatment of 100 g each was recovered using petroleum ether (60-80) at 60 °C for an approximate 6 h.Then the petroleum ether was vaporized using a rotary evaporator and the extracted oils were kept in glasses bottle at -20 °C for subsequent use.This was repeated till finish the required amount of oil.

Physico-Chemical Characteristics of Oil
The physico-chemical characteristics of oil were determined by evaluating the following parameters: acid, peroxide, iodine and saponification values.The acid and saponification values were evaluated using the standard methods described by AOAC (2000) while the peroxide value was determined according to AOAC (1990).Iodine value was determined according to the method of Thomas (2002): Ester value = saponification value − acid value

Tocopherols Content of Seeds Oil
Oils' tocopherol was performed by Agilent1260 infinity HPLC series (Agilent ® , USA), outfitted by a quaternary pump.Column: Hyper Clone TM BDS C18, 130 Å 100 mm × 4.6 mm (Phenomenex ® , USA), managed at 35 °C.After separation the mixture of acetonitrile: methanol (70:30) is eluted.The injection quantity was 20 μl.Detection: fluorescence detector (excitation wavelength; 230 nm and emission wavelength; 460 nm).Tocopherols were calculated by comparing the samples' retention time with authentic standard retention times.The tocopherols content were specified as mg/kg oil.

Total Phenolic Contents
The phenolic contents of radish seed oil were evaluated following the protocol of Shahidi and Naczk (1995) utilizing the Folin-Denis reagent.The samples' phenolic contents were determined by the standard curve of gallic acid (GA).The findings were evaluated as milligram of gallic acid/ gram oil.

Statistical Analysis
Three replicates were used in a randomized complete block design and the data were displayed as mean ± standard deviation.Statistical analysis has been done using one-way ANOVA, as well as the differences in averages were evaluated utilizing Duncan's multiple range tests (Duncan 1955) at p ≤ 0.05.

Seed Yield Traits
The effect of gamma-rays on the seed yield traits (number of pods/plant (NPP); total weight of pods/plant (TWPP) in grams; seed yield/plant (SYP) in grams; 100-seeds weight (100-SW) in gram) are presented in Table 1.It is clear from the results that gamma rays improved the traits of the seed yield of red radish, as it was noted that the pods number/ plant, total weight of pods/plant and seed yield/plant were increased by using the radiation, where the dose of 20 Gy provided the premier value for these traits (412.5, 29.10 g and 30.0 g, respectively) compared with the control (357.0,19.78 g and 15.0 g, respectively).Meanwhile, there were no considerable variations between the control and irradiated treatments for the 100-seed weight.The current findings are in line with that achieved by Aly et al. (2023) and Aly et al. (2021) who illustrated that irradiated treatments increased the morphological traits of white radish and red radish, respectively.Also, Singh et al. (2012) found that radiation treatments, are commonly, led to an enhancement in plant development and yield traits.Also, the use of gamma-rays at dose levels from 25-200 Gy had an affirmative impact on the pods number/plant and seeds weight per plant.This suggests that selection in the mutated generation created by gamma irradiated fenugreek may be able to improve the quantitative traits (Hanafy and Akladious 2018).Low-doses of gamma-rays have been proven to be improved plant vigor and wheat yield (Singh and Datta 2010).

Proximate Composition
The proximate composition of red radish seeds obtained from plants produced from un-irradiated and gamma-treated seeds is shown in Fig. 1.The results provided that there is diversity in the impact of irradiation on the proximate con-  tents of red radish seeds taken from plants established from irradiated seeds compared to the control sample, and there is a positive effect of radiation on most of these analyses.
It was noticed that the content of crude protein, crude fat, ash and carbohydrate were all increased by irradiation, where the highest values of crude protein and carbohydrate content (32.81 and 4.38%, respectively) were obtained from dose level 40 Gy, while the highest values of crude fat and ash content (34.80 and 4.70%) were obtained from 20 and 80 Gy, respectively.
On the contrary, the seeds' crude fiber and moisture were reduced with rising irradiation dose level comparison with the control.These findings are in consistent with those obtained by Maraei and Hammoud (2019) on date seeds and Khan et al. (2018) on peach.
Nail (2016) showed that the oil content and analysis of radish seeds were; moisture contents (3.74%), crude proteins (32.1%), crude fiber (26.144%),total ash (4.33%) as well as total carbohydrates (3.69%).The increase of crude proteins levels by irradiation could be attributed to the breakdown of complex molecules of proteins into smaller molecules.
Nevertheless, the moisture could have been a contributor to the noted enhancement in the concentrations of crude proteins, where the possibility of the reduction in water content could be related to an equivalent enhancement in the relative abundance of the main components of the samples (Bhat et al. 2009).
It was noted that radish seeds contain a high percentage of crude fat and this percentage has been increased by irradiation.

Minerals Content in Seeds of Red Radish
The minerals content of red radish seeds (N, Ca, K and Na) are presented in Table 2.The findings provided that gamma rays improved the concentration of minerals as well as the 80 Gy dose level was the most effective dose for increasing the content of nitrogen, potassium and sodium (4.16%, 6500 mg/kg DW and 3625 mg/kg DW, respectively).While the 20 Gy dose level gave the highest calcium content (950 mg/kg DW).The mineral content changes after irradiation could be linked to the exposure dose which might have affected the extraction yield (Sanni et al. 2015).Minerals content have been found to be greatly affected by cultivar locations and environmental factors (Sanni et al. 2015).Current findings are in line with El-Beltagi et al. (2022) who found that exposing red radish seeds to γ-rays before planting enhanced roots minerals content (N, K, S, P, Ca, and Mg).

Fatty Acid Composition of Seeds Oil
The fatty acid compositions of the red radish seed oils are provided in Table 3.In general, the composition of fatty acids in seeds oil is altered due to the varieties and specie of the plants (Matthäus et al. 2021).Eight fatty acids at different quantities were detected in all samples.The oils were extracted from seeds taken from plants produced from unirradiated and irradiated seeds.There was a significant difference in some fatty acids and no significant in others.Unsaturated fatty acid, which consists of MUFAs and PUFAs, were found to be for more than 80% of the total fatty acids.The predominant MUFAs were erucic and oleic acids while linoleic and linolenic acids were the major PUFAs (Kaymak 2015;Qian et al. 2017).The data showed an enhancement in the SFAs and a reduction in the PUFAs by gamma-rays.Also, linoleic, linolenic, and erucic acids are the fatty acids that have been the mainly influenced with gamma-rays.This data is consistent with the findings of Al-Bachir (2017), who found that gamma-rays caused alterations in UFAs and SFAs, these modifications were considerably in sunflower and sesame oils, although no significance was observed in peanut oil.However, Barreira et al. (2012) reported that irradiation made no difference between MUFAs and PUFAs.
The ratio of UFAs/SFAs is vital for health and nutritious and it illustrates the damaging impacts of dietary fats (Ogungbenle and Afolayan 2015) and this relative percent is utilized to estimate the shelf-life of seeds oil, as lower ratios extending the shelf life of the products (Fokou et al. 2009).The recent investigation pointed that, the ratios of UFAs/ SFAs were reduced by gamma-rays and the 80 Gy dose gave the lowest ratio, while the ratio of SFAs/UFAs increased by irradiation.The seeds content and healthy characteristics of radish cultivars may be varied according to the geographic site (Qian et al. 2017).

Physico-Chemical Properties of Red Radish Seeds Oil
Physico-chemical characteristics of un-irradiated and γ-irradiated seeds oil are found in Table 4.
Peroxide content determines oil deterioration due to oxidation, as a result, the oil may be stored for a very long time due to the low peroxide value (Chopra and Kanwar 1991).The eatable oils and fat have an initial peroxide value ranged from 0.9-15.9meq/kg oil.There are no significant differences between the oil samples in the peroxide value (Table 4).The peroxide values for all samples were inside the FAO/WHO and TBS requirements for eatable vegetables oil.
The peroxidation value is differed from oil to another linked to the various treatments used.The peroxide value is a measure of the concentrations of peroxide and hydroperoxide which were formed during the early stage of lipidoxidation.Milli equivalents of peroxides/kg of fat are evaluated by titration iodine ion.Since peroxide value is not static, handling and testing the samples must be done with great care.Providing a specific guideline which relates the peroxide value of oil to its rancidity is difficult.High levels of peroxide value are a clear indication that the fat is spoiled whilst temperate value might be due to the peroxide depletion after reaching great concentration.High iodine value indicates a high content of un-saturation, while oxidation decreases the level of un-saturation.The presence of a significant amount of un-saturated fatty acids can be an indicator of the suitability of the oil for food and may also be used to make nondrying oil, which is important in soap production (Kamalu and Oghome 2008).Gamma irradiation treatment caused the maximum decline of iodine value at the highest dose level 80 Gy (59.99 g/100 g oil) while the iodine value for the control sample was found to be 65.03 g/100 g oil.In general, high gamma ray dose showed the most remarkable decline in the iodine value, in the current investigation, the reduction in the iodine values after irradiation might be caused by the saturation of oil due to the breaking of double bonds which is referred to fatty acid K Results are presented as means ± SD (n = 3), and averages with various letters inside the same row are significantly differed (p ≤ 0.05) The amount of KOH needed to saponify one gram of fat is known as the saponification value, higher values of saponification indicate that more alkali would be needed to influence the neutralization of the free fatty acids released from the oil, through this process neutral fat is broken down into glycerol and fatty acid due to treatment with alkali.As provided in Table 4, gamma-rays significantly impacted the saponification value of the seed oil samples.After the exposure to gamma-rays, the saponification number of the oil recovered from control sample (159.4 mg KOH/g oil) was lower than those recovered from gamma-irradiated samples (163.8, 166.4, 170.0 and 172.3 mg KOH/g oil that had received γ-radiation dose levels; 10, 20, 40, and 80 Gy, respectively).The saponification values of oil samples enhanced by increasing the irradiation dose; indicating that the large original molecules of long chain fatty acids in the oil broken down into smaller molecules due to the bond breaking and oxidation (Agatemor 2006).The recent findings are consistent with the results of previously investigations (Yaqoob et al. 2010;Bhatti et al. 2013;Aly et al. 2016).Acid value is an indicator of oil's edibility and suitability for industrialized applications as well as the total acidity which due to sample fatty acids.The control had an acid value of 3.78 mg KOH/g oil, while it was 4.08 mg KOH/g oil for oil recovered from irradiated seeds with dose level 80 Gy; this might be attributed to the conversion of triacylglycerol molecules into free fatty acids and diacylglycerols (Bhatti et al. 2013;Aly et al. 2016).
The acid value of red radish oil has 3.78-4.08mg KOH/g oil, this is falls under the recommended codex of 10 mg KOH/g for edibles oil.Current findings are established with a previous study by Abd El-Aziz and Abd El-Khalek (2011) who found that free fatty acids of pumpkin seeds and pumpkin oils elevated by the influence of irradiation dose level.The same trend occurred in the ester value, where gamma-rays increased the ester value, especially the 80 Gy dose which has the highest value (168.2 mg/g oil).

Tocopherols Content of Seeds Oil
Tocopherols identified in seeds' oil of red radish were shown in Table 5, the findings revealed that the γ and δ-tocopherols content were enhanced by gamma-rays and the best concentrations of them were found at a dose of 80 Gy (519.88 and 21.94 mg/kg oil, respectively) followed by 40 Gy (517.63 and 20.84 mg/kg oil, respectively) compared with the control (513.38 and 17.31 mg/kg oil, respectively).There was an observed increase in the content of α-tocopherol, but it was not significant.These findings are in harmony with Hanafy and Akladious (2018) who demonstrated that lower doses of gamma irradiation (25, 50, 100 and 200 Gy) caused a continuing development in α-tocopherol, particularly at 100 Gy in fenugreek leaves while the seeds which were exposed to the highest dose of 400 Gy which demonstrated a significant decline in α-tocopherol.On the other hand, Aly and Mohamed (2005) reported that α-tocopherol was affected by gamma irradiation and decreased by increasing irradiation dose level from 50-150 Gy in Zea mayes callus tissue.Gamma tocopherol is the most prevalent type of which exhibits antioxidant characteristics Tocopherols are essential antioxidants in oils and the oxidative stability of the oils based on these compounds (Uluata and Özdemir 2012).In the food industry, antioxidants are utilized as lipid stabilizers (Schmidt and Pokorny 2005).Furthermore, antioxidant has essential impact on oxidation that accelerates aging and promotes cancer (Ramadan and Moersel 2006).In recent years, natural antioxidants have been preferable over synthetic sources owing to benefits.Consequently, cold-pressed seeds oil might be utilized as food additive to improve the food qualities and stabilities.Additionally, α-tocopherol could improve some quality criteria, for instance, it has been used to inhibit the formation of phytosterol oxidation products at high temperatures in oils (Matthäus et al. 2021).The tocopherols content of seeds oil varies depending on the plants type.

Total Phenolic Content and Antioxidant Activity of Red Radish Oil
Impacts of gamma-rays on the phenolic content of oil recovered from red radish seed are found in Fig. 2. The findings shown that the gamma-rays caused a significant increase in the phenols content of the oil samples compared to the unirradiated sample.The samples exposed to 40 Gy had the greatest phenols concentration (0.955 mg/g oil) comparison with un-irradiated sample (0.529 mg/g oil).The current data are in harmony with the findings of Antognoni et al. (2007) on Passiflora, http://repository.sustech.edu/handle/123456789/12335.Aly et al. (2019) on eggplant fruits, Aly et al. (2018) on wheat and Aly (2010) on culantro plantlets.The increasing of the phenols content has been correlated to the PAL activities (EL-Samahy et al. 2000).There is an affirmative association noticed among the phenols contents and phenylalanine ammonia lyase activity, indicating that the enhancement in total phenol is linked by enhancing the PAL activity (El-Beltagi et al. 2013, 2011).
This increasing in the phenolic content is owing to the breakdown of the large phenolic compounds to small phenols as well as the releasing of the phenolic molecules from glycosidic components as a result of gamma irradiation treatment.Differences in gamma-rays impacts on phenolic concentrations (increasing or decreasing) might be attributed to the plants type, environmental and geographical conditions, the sample kind (dry or fresh), the extraction solvent, extraction method, temperature, irradiation doses etc. (Khattak and Simpson 2010).In the same concern, Aly et al. (2016) reported that gamma rays increased total phenolic content in moringa oil.
The results presented in Fig. 3 indicated the scavenging activity against DPPH radicals of the oils recovered from irradiated radish seeds enhanced as the irradiation dose levels increased till reached the highest activity percentage (91.92%)at 40 Gy.Meanwhile, the un-irradiated sample had the lowest scavenging activity percentage (86.05%).Current data are in line with the findings of El-Beltagi et al. ( 2022) on red radish roots and Aly et al. ( 2022) on blackberry, who established that the increase in irradiation doses resulted in an increase of the DPPH radical scavenging activity.Oxidation and γ-irradiation procedures can break polyphenol chemicals bond, releasing phenols which are soluble and have low-molecular-weights resulting in increasing of antioxidant-rich phenols (Adamo et al. 2004).Such observed findings indicated a relationship between total phenols contents and the scavenging activity.

Conclusion
The findings of the current investigation confirmed that gamma-rays improved the quality of red radish oil in terms K of physico-chemical properties and bioactive ingredients present in it.The outcome of the recent study indicated that all traits of seed yield were highly significant for all irradiation treatments except for 100-seed weight, which was not affected by irradiation treatments.The proximate composition and minerals content of seeds were also affected positively by the irradiation treatments.As for the oil, the results demonstrated an increase in the yield of oil and SFAs, while PUFAs decreased with irradiation.Concerning the physico-chemical properties of the oil samples, it was observed that irradiation decreased the iodine value, while the acid, saponification and ester values were increased in all treatments.On the contrary, the peroxide value was not affected by irradiation.Regarding the bioactive compounds, tocopherols and phenolic content increased by irradiation and the dose of 40 Gy gave them the best values.This study provides significant information for enhancing consuming of radish seed oils as nutraceuticals or functional food ingredients and the use of unconventional oils such as radish oil as substitute or additive for conventionally used vegetables oil.

Fig. 1
Fig. 1 Proximate composition of red radish seeds obtained from plants produced from un-irradiated and irradiated seeds.Vertical bars ± SD (n = 3) and varying letters on the bars in every sample are significantly differed at (p ≤ 0.05).a Crude fiber %, b crude protein %, c crude fat %, d ash %, e moisture %, and f carbohydrate %

Fig. 2
Fig. 2 Total phenolic content (mg/g oil) of red radish seeds taken from plants produced from un-irradiated and irradiated seeds.Vertical bars ± SD (n = 3) and varying letters on the bars in every sample are significantly differed at (p ≤ 0.05)

Fig. 3
Fig. 3 Antioxidant activity (%) of red radish seeds obtained from plants produced from un-irradiated and irradiated seeds.Vertical bars ± SD (n = 3) and differed letters on the bars of every treatment are significantly varied at (p ≤ 0.05)

Table 1
Effect of gamma-rays on seed yield traits of red radish

Table 2
Minerals content of red radish seeds obtained from plants produced from un-irradiated and irradiated seeds aResults are expressed as means ± SD (n = 3), and means with various letters inside the same column are significantly differed (p ≤ 0.05)

Table 3
Fatty acids composition of red radish seeds oil obtained from plants produced from un-irradiated and irradiated seeds Findings are given as mean ± standard deviation SFAs saturated fatty acids, MUFAs monounsaturated fatty acids, PUFAs polyunsaturated fatty acids, UFAs unsaturated fatty acids

Table 4
Physico-chemical properties of red radish seeds oil obtained from plants produced from un-irradiated and irradiated seeds

Table 5
Aly et al. (2016)kg oil) of red radish seeds oil obtained from plants produced from un-irradiated and irradiated seeds Findings are presented as means ± SD (n = 3), and means with various letters in the same row are significantly differed (p ≤ 0.05) ND not detected oxidative degradation.The findings obtained byAly et al. (2016)on moringa had a similar tendency decline in iodine values.