Chemical properties and antioxidant activities of the sprouts of Kalopanax pictus, Cedrela sinensis, Acanthopanax cortex at different plucking times

채취시기별 엄나무, 참죽, 오가피 햇순의 화학적 특성 및 항산화 활성

  • Im, Hee-Jin (Department of Food and Nutrition, Yeungnam University) ;
  • Jang, Hye-Lim (Department of Food and Nutrition, Yeungnam University) ;
  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University) ;
  • Yoon, Kyung-Young (Department of Food and Nutrition, Yeungnam University)
  • 임희진 (영남대학교 식품영양학과) ;
  • 장혜림 (영남대학교 식품영양학과) ;
  • 정용진 (계명대학교 식품가공학과) ;
  • 윤경영 (영남대학교 식품영양학과)
  • Received : 2013.02.07
  • Accepted : 2013.05.24
  • Published : 2013.06.30


The nutritional composition, bioactive components and antioxidant activities of the first and second sprouts of Kalopanax pictus, Cedrela sinensis and Acanthopanax cortex were investigated to increase the utilization of these sprouts. The moisture and crude lipid contents of the first sprout were higher than those of the second sprout, and the crude fiber and carbohydrate contents were higher in the second sprout. The organic acid content of the first sprout was higher than that of the second sprout. The second sprout had higher free amino acid contents in K. pictus and C. sinensis, and the first sprout had a higher content in A. cortex. Especially, the second sprout of K. pictus and C. sinensis had a higher level of glutamic acid, which is a major taste component of foods, than the first sprout. The second sprouts of all the samples had higher mineral levels than the first sprouts. In contrast, the first sprouts had higher total polyphenol and flavonoid contents and showed a higher antioxidant activity level, except for the DPPH radical scavenging activity of the A. cortex. The results of this study show that the nutritive value of the second sprout was higher than that of the first sprout, but the bioactive components value of the second sprout was lower than that of the first sprout. Therefore, additional research is needed on the cultivation condition required to maintain the nutritive values and the antioxidant activities of these sprouts.


Supported by : 농촌진흥청


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