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Abstract ▼ AI-Helper

Present studies were conducted to examine the effects of different treatments on antioxidant activities, antioxidant levels and inhibition of lipid peroxidation in sprout vegetables of Coreopsis tinctoria and Saussurea pulchella. C. tinctoria exhibited higher scavenging activities on DPPH (1,1-diphe...

Present studies were conducted to examine the effects of different treatments on antioxidant activities, antioxidant levels and inhibition of lipid peroxidation in sprout vegetables of Coreopsis tinctoria and Saussurea pulchella. C. tinctoria exhibited higher scavenging activities on DPPH (1,1-diphenyl-2-picrylhydrazyl) radicals by 3 days of greening, higher ABTS･⁺ [(3-ethylbenzthiazoline-6-sulphonic acid) diammonium salt] scavenging activities by 1 day, higher ferrous ion chelating effects by 3 days, higher flavonoid contents by 1 day, and higher inhibition of peroxidation of lipids by 1 day. Sprout vegetable of S. pulchella showed higher levels of polyphenol compounds after 1 day treatment. Both species had higher antioxidant activities compared to commercially available sprout vegetables such as bean, pea, red cabbage, and broccoli, demonstrating the great potential for use as sprout vegetables. As period of greening treatment influences antioxidant activities of vegetables, it seems to be reasonable that different greening periods should employed during vegetable growth to get maximum benefits out of sprout vegetables, like the 2 species tested in this research.

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