Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant contents and activities of twelve varieties of vegetable sprouts

  • Park, Hyunjeong (Department of Food Engineering, Dankook University) ;
  • Shin, Youngjae (Department of Food Engineering, Dankook University) ;
  • Kim, Young-Jun (Department of Food Science and Technology, Seoul National University of Science and Technology)
  • Received : 2019.05.13
  • Accepted : 2019.05.24
  • Published : 2019.06.30
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Abstract

This study was conducted to investigate the antioxidant contents and activities of twelve vegetable sprouts (broccoli, red radish, radish, mizuna, kale, taatsai, pak choi, Chinese cabbage, turnip, rapeseed, chicory, and alfalfa). The total flavonoid contents of the broccoli, red radish, and radish sprout were $25.36{\pm}0.13$, $25.26{\pm}1.80$, and $25.16{\pm}1.25mg$ CE/100 g FW, respectively, and were significantly higher than those of the other tested vegetables. Radish sprouts had the highest total phenolic content (112.42 mg GAE/100 g FW), followed by red radish and broccoli sprouts. The main polyphenols in the vegetable sprouts were epicatechin and chlorogenic acid, but they varied across sprout varieties. The correlation between total flavonoids and total phenolics for the 12 vegetable sprouts was very high (r=0.926). The total antioxidant activity (DPPH and ABTS radical scavenging activities) was also highly correlated with total flavonoids and total phenolics.

Keywords

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Fig. 1. Total flavonoids content of vegetable sprouts. Error bars represent standard deviation and the different letter above the bar indicates significant differences based on Duncan's multiple range test (p<0.05).

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Fig. 2. Total phenolics content of vegetable sprouts. Error bars represent standard deviation and the different letter above the bar indicates significant differences based on Duncan's multiple range test (p<0.05).

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Fig. 3. Polyphenol contents of vegetable sprouts (A; Chlorogenic acid, B; Epicatechin). Error bars represent standard deviation and the different letter above the bar indicates significant differences based on Duncan's multiple range test (p<0.05).

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Fig. 4. DPPH free radical scavenging activities of vegetable sprouts. Error bars represent standard deviation and the different letter above the bar indicates significant differences based on Duncan's multiple range test (p<0.05).

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Fig. 5. ABTS free radical scavenging activities of vegetable sprouts. Error bars represent standard deviation and the different letter above the bar indicates significant differences based on Duncan's multiple range test (p<0.05).

Table 1. Correlation of twelve varieties of vegetable sprouts between antioxidant compounds and activities

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