Chemical Components and Physiological Functionalities of Brassica campestris ssp rapa Sprouts

순무 싹의 화학성분과 생리기능성

  • Ha, Jin-Ok (Dept. of Food and Nutrition, Chosun University) ;
  • Ha, Tae-Man (Dept. of Food and Nutrition, Chosun University) ;
  • Lee, Jae-Joon (Dept. of Food and Nutrition, Chosun University) ;
  • Kim, Ah-Ra (Dept. of Food and Nutrition, Chosun University) ;
  • Lee, Myung-Yul (Dept. of Food and Nutrition, Chosun University)
  • 하진옥 (조선대학교 식품영양학과) ;
  • 하태만 (조선대학교 식품영양학과) ;
  • 이재준 (조선대학교 식품영양학과) ;
  • 김아라 (조선대학교 식품영양학과) ;
  • 이명렬 (조선대학교 식품영양학과)
  • Published : 2009.10.31


This study was carried out to investigate physicochemical and functional properties of dried Brassica campestris ssp rapa (BR) sprouts. The proximate compositions of BR sprouts as dry matter basis were 2.35% of moisture content, 22.51% of crude protein, 21.60% of crude lipid, 4.35% of crude ash, and 49.19% of carbohydrate, respectively. The free sugars were identified as glucose and fructose. Analyzing total amino acids, 18 kinds of components were isolated from BR sprouts. The essential amino acid contained in BR sprouts accounted for 47.00% of total amino acid, while the non-essential amino acid accounted for 53.00%. The contents of vitamin A and vitamin E were 0.09 mg% and 3.06 mg%, respectively. Tartaric acid was the major organic acid. Among the minerals in dried BR sprouts, the content of potassium was the highest (882.50 mg%) and those of magnesium and calcium were comparatively high (342.85 mg%, 274.30 mg%). BR sprouts ethanol extract significantly inhibited the HMG-CoA reductase activity in a concentration-dependent manner in vitro. Furthermore, nitrite scavenging ability and DPPH radical scavenging activity of the ethanol extract of BR sprouts were 64.25% and 69.29% at a concentration of 1,000 ${\mu}g$/mL, respectively. These results suggest that BR sprouts possess potential antioxidative capacity and HMG-CoA reductase inhibitory activity.


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