• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.207-213
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• 2019

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.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.7
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• pp.367-373
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• 2016

This study was performed to set a limitation rule to the UV sterilization process for green vegetable juice containing barley sprouts. The main constituents of the green vegetable juice, viz. barley sprouts, organic Angelica keiskei, carrots, organic dandelion, kale, wild parsley, Angelica keiskei and cabbage, were provided by the CSJ company located in Jincheon, Chungbuk, from December 1st, 2015 to March 1st, 2016. Our manufacturing process followed the general manufacturing process of a general green vegetable juice manufacturer. Table 1 shows the mixing ratio for the green vegetable juice. This green vegetable juice includes 18% vegetable sprouts, 3% barley sprouts, 18% angelica utilis makino, 1% orange concentrate, 4% apple concentrate, 6% fructooligosaccharide, 10% vegetable fermentation juice, 0.4% lemon concentrate and 39.6% purified water. We conducted UV sterilization at levels 10, 8 and 5 with powers of 230W, 320W and 320W, respectively. The UV sterilization was conducted twice at 25Hz and then once at 40Hz. In the bacterial tests after sterilization, the number of bacteria in the dandelions decreased from $2.56{\times}10^8CFU/mL$ to $5.96{\times}10^3CFU/mL$. In addition, no food poisoning or coliform bacteria were detected. Thus, this study provides the information required for setting a limitation rule using bacteria tests in the UV sterilization process for green vegetable juice.

• Horticultural Science & Technology
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• v.29 no.1
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• pp.61-67
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• 2011

Barley (Hordeum vulgare L.) sprouts are a vegetable commonly used as a functional food material due to its high vitamin C concentration and antioxidant activity. In this experiment, we measured the changes in the antioxidant activity of several barley cultivars as well as in the concentrations of related compounds such as ascorbate and glutathione upon treatment with UV-B or salicylic acid (SA). The six barely cultivars were grown in a plant growth chamber (25/$18^{\circ}C$, 14/10 h, 200 ${\mu}mol{\cdot}m^{-1}{\cdot}s^{-1}$, 70% relative humidity) for 10 days. All barely cultivars showed different 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) scavenging activities, which were increased by UV-B treatment and not by SA treatment. The changes in ascorbate concentrations were correlated with DPPH scavenging activity in both the treatments, suggesting that the antioxidant activity in barley sprouts was mainly dependent on ascorbate concentration. Furthermore, changes in ascorbate concentration showed similar tendencies to changes in free sugar concentration, especially glucose and sucrose, in both treatments. On the other hand, the concentrations of glutathione and cysteine highly increased by SA treatment, representing different tendencies compared to the DPPH scavenging activity and ascorbate concentration. 'Donghanchal' cultivar showed comparatively higher antioxidant activity, both constitutively and inducingly by UV-B treatment, with its higher concentrations of ascorbate and glutathione. These results suggest that barley sprouts could be used as a health-functional vegetable, contributing to the overall supply of antioxidant and sulfur-containing organic compounds.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2002.04a
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• pp.48-48
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• 2002

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.415-420
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• 2017

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.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.166-171
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• 2008

Abstracts Soybean sprouts which are a popular vegetable in Korea, are produced using the techniques of sous vide. The purpose of this study was to determine the effect of nisin and storage temperature on the microbiological and physicochemical qualities of sous vide processed soybean sprouts during storage in order to improve shelf-life and industrial applications. During storage of the cook-chilled soybean sprouts at $3^{\circ}C$, no development of mesophilic microorganisms was observed. However, at $10^{\circ}C$ storage without nisin, the number of mesophilic microorganisms increased markedly, whereas sprouts stored at the same temperature with nisin showed no observed increase. Psychrotrophic microorganisms, anaerobic microorganisms, and Bacillus cereus all showed similar trends. The ascorbic acid content, following the sequential heat processing of soybean sprouts through blanching and pasteurization decreased markedly during early storage, and stabilized thereafter. During storage, no major changes in the color or ascorbic acid content of samples at either temperature were observed. With regard to microbial and physicochemical qualities, the presences of nisin and storage temperature are important factors for extending shelf-life of soybean sprout.

• Journal of the Korean Society of Food Culture
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• v.13 no.1
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• pp.9-17
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• 1998

The objective of this study is to provide a fundamental data to improve meals of the college foodservice operations serving more than 300 meals per day through evaluating changes in; total vitamin C contests, water contents, and pH, in the process of handling such foods as soybean sprout cooked and of fresh vegetable salads. This study, also, tried to identify nutrition reduction, step by step, to minimize nutrition loss. 1. In handing COOKED SOYBEAN SPROUTS, total vitamin C contents were higher after wash(1.54%mg%) than other cooking methods adopted in university meals(1.08mg%), however, total vitamin C contents was significantly lost during boiling step. 2. Significant loss of total vitamin C and water content in the FRESH VEGITABLE SALADS was detected in the process of washing and cutting vegitables. Especially,'cabbage' lost 20% of total vitamin C in the process of 'soaking in water', which was one of preparation process 3. Significant loss of vitamin C was observed after 6 hours of HOLDINC AFTER COOKING but it can be reduced through holding under lower temparature, in case of soybean sprouts and fresh vegitable salads. pH became acidic as holding time expanded. WATER CONTENT of cooked soybean sprouts decreased up to 4 hours holding time, however, it increased when we checked at after 6 hours' of holding time. Water content continuously decreased up to 6 hours of holding time in case of FRESH VESITABLE SALADS with the statistically significance level.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.452-457
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• 2009

In order to secure microbiological safety and quality of commercial vegetable sprouts, buckwheat seeds and sprouts were investigated for their microbiological flora and for the effect of chlorine treatment on quality. Microbiological analyses showed that major inherent bacteria including Enterobacter, Sphingomonas, and Klebsiella were found in commercial buckwheat sprouts with a population size ranging from $10^5$ to $10^7$ CFU/g. In addition, buckwheat seeds had a similar microbial flora to sprouts. Foodborne pathogenic bacteria such as Escherichia coli O157:H7, Staphylococcus aureus, Salmonella Typhimurium, and Listeria monocytogenes were not detected in the sprout or in the seed samples. Chlorine treatment with 50-150 ppm sodium hypochlorite noticeably reduced viable bacteria cell counts of the sprouts by about 1 log. However, no significant difference was observed among the different chlorine concentrations. After storage for 7 days at $5^{\circ}C$, the sprouts treated with 100-150 ppm chlorine showed higher sensory scores in visual quality than the others (p<0.05). The results indicated that proper pretreatment, such as dipping in chlorinated water, could confer a beneficial effect on the microbiological safety and visual quality of buckwheat sprouts.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.270-278
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• 2016

Purpose: We have investigated for the purpose of studying change of vitamins and minerals in frequently used vegetables by low moisture cooking method. Methods: Vitamin B complex, vitamin C and mineral (Mg, Ca, K, Zn, Fe) contents are analyzed in vegetables such as spinach, cabbage, bean sprouts and carrot which are heat-treated with degrees of water contents. Low moisture cooking method represents heat-treated vegetable (LM experiment group) with 25 wt.% water content for the vegetable weight while general blanching method includes heat-treated vegetable (GB experiment group) with 500-1,000 wt.% water content for the vegetable weight. Results: Retention rate of vitamin B1 (thiamin) in the LM experiment group is relatively high (87.50-95.68%) and dosen't show considerable differences from raw vegetables. On the other hand, the retention rate of vitamin $B_1$ in GB group's cabbage and spinach dramatically decreased to 19.46-25.00%. Retention rate of vitamin B2 (riboflavin) is sustained stably in LM experiment group (75.00-87.50% in bean sprouts, cabbage and spinach), represents that low moisture cooking method has relatively higher contents in vitamin $B_2$. The LM experiment group has 71.43-85.71% on retention rate of niacin while the GB group shows relatively lower niacin (57.14-64.58%), represents conflicting results from the general idea that vitamin $B_3$ is relatively stable in heat treatment and blanching. Retention rate of pantothenic acid is considerably higher in both LM and GB experiment group, indicates vitamin pantothenic acid is relatively stable in the various cooking condition such as amount of water and heat treatment. In the experiment under various water contents, vitamin C is not detected in both bean sprouts and carrots, while the contents in cabbage and spinach are 19.87 mg/100 g and 26.65 mg/100 g respectively. In the same experiment, the retention rate of Vitamin C in LM experiment group (91.65%, 92.23%) is considerably higher than GB group (58.08%, 61.61%). Retention rate of Mg, K, Fe in the LM experiment group is relatively higher than GB group. Conclusion: Resultingly, the observations suggests that minimum water quantity and minimum heat treatment processes should be established in cooking vegetables which have soluble vitamins and minerals.

• Korean Journal of Agricultural Science
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• v.44 no.2
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• pp.261-271
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• 2017

The aim of this study was to investigate the amount of glucosinolates (GSLs) in kale sprouts (Brassica oleracea L. var. acephala) ('TBC') according to different concentrations of sulfur ions in sprout's nutrient solutions (0.0, 0.5, 1.0, and 2.0 mM) and to different light sources [Fluorescent lamp, Red, Blue, and Mix (R+B) LED]. Kale sprouts were cultivated in a growth chamber for 13 days in sulfur solutions. Kale sprouts were treated with fluorescent lamp and LED light sources for 5 days, from eight days after sowing to harvest. Amount of seven types of GSLs (progoitrin, sinigrin, 4-hydroxyglucobrassicin, glucobrassicin, 4-methoxyglucobrassicin, gluconasturtiin, and neoglucobrassicin) were measured in kale sprouts after harvest. The total GSL content was influenced by different sulfur solution concentration, and it was the highest at S 0.5 mM ($172.54{\mu}mol{\cdot}g^{-1}DW$) and the lowest at S 2.0 mM ($163.09{\mu}mol{\cdot}g^{-1}DW$). The GSL content was influenced by different light source, and it was the highest with Red LED ($159.23{\mu}mol{\cdot}g^{-1}DW$) and the lowest with Blue LED ($147.57{\mu}mol{\cdot}g^{-1}DW$). As the sulfur solution concentration increased under all light source, progoitrin and sinigrin contents tended to decrease while glucobrassicin content showed an upward tendency for all of the light sources. The content of glucobrassicin was higher than that of progitrin when treated with sulfur solutions for all LED light sources. Sinigrin, which has excellent anti-cancer effects, showed the highest rate (92.2%) among all the GSLs, under all of the light sources.