Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of lacquer (Toxicodendron vernicifluum) extract on yield and nutritional value of soybean sprouts

  • Kwak, Hwa-Sook (School of Applied Biosciences, Kyungpook National University) ;
  • Dhungana, Sanjeev Kumar (School of Applied Biosciences, Kyungpook National University) ;
  • Kim, Il-Doo (International Institute of Agricultural Research & Development, Kyungpook National University) ;
  • Shin, Dong-Hyun (School of Applied Biosciences, Kyungpook National University)
  • Received : 2017.02.20
  • Accepted : 2017.04.27
  • Published : 2017.08.31
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Abstract

Soybean sprouts are the third-most consumed vegetable in Korea. Several studies on cultivation techniques, including use of medicinal plants extracts, have been performed to enhance the quality and yield of soybean sprouts. The objective of the present study was to investigate the effect of lacquer, a medicinal plant extract, on the yield and nutritional value of soybean sprouts. Linolenic acid content was significantly (p<0.05) increased in the sprouts produced by soaking seeds in lacquer extract diluted with equal volume of water. Lacquer extract significantly increased the flavonoid and phenolic contents (p<0.05). The content of total free amino acids, including ${\gamma}$-aminobutyric acid, was higher in lacquer extract-treated sprouts than in the untreated control. Results of this study suggest that lacquer extract could be used for enhancing the yield and nutritional values of soybean sprouts.

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References

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