[논문]Antioxidant contents and activities of twelve varieties of vegetable sprouts

Park, Hyunjeong; Shin, Youngjae; Kim, Young-Jun

doi:10.9721/kjfst.2019.51.3.207

[국내논문] Antioxidant contents and activities of twelve varieties of vegetable sprouts 원문보기

한국식품과학회지 = Korean journal of food science and technology, v.51 no.3, 2019년, pp.207 - 213

Park, Hyunjeong (Department of Food Engineering, Dankook University) , Shin, Youngjae (Department of Food Engineering, Dankook University) , Kim, Young-Jun (Department of Food Science and Technology, Seoul National University of Science and Technology)

Abstract ▼ AI-Helper

This study was conducted to investigate the antioxidant contents and activities of twelve vegetable sprouts (broccoli, red radish, radish, mizuna, kale, taatsai, pak choi, Chinese cabbage, turnip, rapeseed, chicory, and alfalfa). The total flavonoid contents of the broccoli, red radish, and radish sprout were $25.36{\pm}0.13$, $25.26{\pm}1.80$, and $25.16{\pm}1.25mg$ CE/100 g FW, respectively, and were significantly higher than those of the other tested vegetables. Radish sprouts had the highest total phenolic content (112.42 mg GAE/100 g FW), followed by red radish and broccoli sprouts. The main polyphenols in the vegetable sprouts were epicatechin and chlorogenic acid, but they varied across sprout varieties. The correlation between total flavonoids and total phenolics for the 12 vegetable sprouts was very high (r=0.926). The total antioxidant activity (DPPH and ABTS radical scavenging activities) was also highly correlated with total flavonoids and total phenolics.

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표/그림 (6)

그림 Fig. 1. Total flavonoids content of vegetable sprouts. Error bars represent standard deviation and the different letter above the bar indicates significant differences based on Duncan's multiple range test (p<0.05).
그림 Fig. 2. Total phenolics content of vegetable sprouts. Error bars represent standard deviation and the different letter above the bar indicates significant differences based on Duncan's multiple range test (p<0.05).
그림 Fig. 3. Polyphenol contents of vegetable sprouts (A; Chlorogenic acid, B; Epicatechin). Error bars represent standard deviation and the different letter above the bar indicates significant differences based on Duncan's multiple range test (p<0.05).
그림 Fig. 4. DPPH free radical scavenging activities of vegetable sprouts. Error bars represent standard deviation and the different letter above the bar indicates significant differences based on Duncan's multiple range test (p<0.05).
그림 Fig. 5. ABTS free radical scavenging activities of vegetable sprouts. Error bars represent standard deviation and the different letter above the bar indicates significant differences based on Duncan's multiple range test (p<0.05).
표 Table 1. Correlation of twelve varieties of vegetable sprouts between antioxidant compounds and activities

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제안 방법

The grown sprouts were pulverized with 80% ethanol three times using a blender (Classic blender, Oster, Milwaukee, WI, USA), twice for 3 minutes and once for 2 minutes. The pulverized solution was filtered through Whatman No.
Previous studies have been mainly focused on the antioxidant activity of a single variety of vegetable sprouts and research is lacking on other varieties. Therefore, in this study, twelve varieties of vegetable sprouts that are highly consumed were selected and their antioxidant contents and activities were examined; in addition, the correlation between antioxidant contents and activities was evaluated.
This study investigated, compared, and analyzed antioxidant contents and activities in twelve vegetable sprouts that are highly consumed in Korea (broccoli, red radish, radish sprout, mizuna, kale, taatsai, pak choi, Chinese cabbage, turnip, rapeseed, chicory, and alfalfa sprouts). Broccoli, red radish, and radish sprouts showed significantly higher amounts of total flavonoids than the rest of the vegetable sprouts (25.

대상 데이터

The twelve vegetable sprouts used in this experiment were broccoli (Brassica oleracea var. italica), red radish (Raphanus sativus L. var. sativus), radish (R. sativus), mizuna (B. juncea L.Czern. var. Laciniata Makino), kale (B. oleracea L. var. acephala), taatsai (B. narinosa), pak choi (B. campestris var. Chinensis), Chinese cabbage (B. rapa var. rapa L.), turnip (B. rapa var.glabra Regel), rapeseed (B. napus), chicory (Cichorium intybus), and alfalfa (Medicago sativa), which were all purchased from Aram Seed (Aram seed Co., Seoul, Korea). The purchased seeds were washed and immersed in 200 mL water for about 6 hours at room temperature.

데이터처리

Error bars represent standard deviation and the different letter above the bar indicates significant differences based on Duncan’s multiple range test (p<0.05).
Significance was determined by Duncan’s multiple range test with p<0.05.
The correlation was determined using Pearson’s correlation coefficient.

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