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Antioxidant activities of commonly used Brassica spp. sprout vegetables in Korea

국내 다소비 십자화과 새싹채소 추출물의 항산화 활성

  • Shin, Gi-Hae (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Young-Jun (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Kim, Jae-Hwan (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Kim, Young-Hyoun (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Kim, Dan-Bi (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Jong Seok (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lim, Jeong-Ho (Korea Food Research Institute) ;
  • Lee, Ok-Hwan (Department of Food Science and Biotechnology, Kangwon National University)
  • 신기해 (강원대학교 식품생명공학과) ;
  • 이영준 (강원대학교 식품생명공학과) ;
  • 김재환 (강원대학교 식품생명공학과) ;
  • 김영현 (강원대학교 식품생명공학과) ;
  • 김단비 (강원대학교 식품생명공학과) ;
  • 이종석 (강원대학교 식품생명공학과) ;
  • 임정호 (한국식품연구원) ;
  • 이옥환 (강원대학교 식품생명공학과)
  • Received : 2014.05.23
  • Accepted : 2014.06.24
  • Published : 2014.08.30

Abstract

Brassica spp. vegetables have been known to have biological activities such as anti-cancer and anti-inflammatory activities. In this study, we investigated the in vitro physicochemical characteristics and antioxidant activities of commonly used Brassica spp. sprout vegetables such as kohlabi (Brassica oleracea var. gongyloides), red radish (Raphanussativus L. var. sativus), broccoli (B. oleracea var. italica), cabbage (B. rapavar. glabra Regel), rape (B. napus), radish (R. sativus), and tatsoi (B. campestris var. narinosa) sprouts. Our results showed that the vegetables with the highest total phenolics contents were the radish sprout ($24.40{\pm}1.24mg\;TAE/g$) and kohlabi sprout extracts ($23.97{\pm}0.46mg\;TAE/g$). Furthermore, the vegetable with the highest total flavonoid content was the radish sprout extract ($15.30{\pm}1.35mg\;CE/g$). However, the kohlabi sprout extract showed the highest DPPH radical scavenging value ($IC_{50}=1.95mg/mL$) and ORAC value (79.03 mM TE/g). In addition,the six kinds of Brassica spp. sprout vegetable extracts, except tatsoi, significantly inhibited the reactive oxygen species (ROS) production and showed that intracellular oxidative stress is closely related tothe accumulation of differentiated adipocytes and fat during the adipogenesis of 3T3-L1 preadipocytes. These results suggest that Brassica spp. sprout vegetables, especially kohlabi and radish sprout extracts, can be used to develop natural antioxidants.

Acknowledgement

Supported by : 한국식품연구원

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