지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
이용수
초록· 키워드
오류제보하기
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±0.13, 25.26±1.80, and 25.16±1.25 mg 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.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
참고문헌 (32)
참고문헌 신청
Alvares-Jubete L, Wijngaard H, Arendt EK, Gallagher E. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa, buckwheat and wheat as affected by sprouting and baking. Food Chem. 119: 770-778 (2010)
Brand-Willams W, Cuvelier ME, Berset C. Use of free radical method to evaluate antioxidant activity. Lebensm. Wiss. Technol. 28: 25-30 (1995)
Chen H, Zuo Y, Deng Y. Separation and determination of flavonoids and other phenolic compounds in cranberry juice by high-performance liquid chromatography. J. Chromatogr. A. 913: 387-395 (2001)
Chon SU, Kim DK, Kim YM. Phenolics content and antioxidant activity of sprouts in several legume crops. Korean J. Plant Res. 26: 159-168 (2013)
Goyeneche R, Roura S, Ponce A, Vega-Galvez A, Quispe-Fuentes I, Uribe E, Scala KD. Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots. J. Funct. Foods 16: 256-264 (2015)
Brand-Willams W, Cuvelier ME, Berset C. Use of free radical method to evaluate antioxidant activity. Lebensm. Wiss. Technol. 28: 25-30 (1995)
Chen H, Zuo Y, Deng Y. Separation and determination of flavonoids and other phenolic compounds in cranberry juice by high-performance liquid chromatography. J. Chromatogr. A. 913: 387-395 (2001)
Chon SU, Kim DK, Kim YM. Phenolics content and antioxidant activity of sprouts in several legume crops. Korean J. Plant Res. 26: 159-168 (2013)
Goyeneche R, Roura S, Ponce A, Vega-Galvez A, Quispe-Fuentes I, Uribe E, Scala KD. Chemical characterization and antioxidant capacity of red radish (Raphanus sativus L.) leaves and roots. J. Funct. Foods 16: 256-264 (2015)
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UCI(KEPA) : I410-ECN-0101-2019-594-000753171