The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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The Comparison of Antioxidative Activities of Sprouts Extract

발아 채소 추출물의 항산화 활성 비교

  • Woo, Nariyah (Dept. of Food Science and Nutrition, Hoseo University) ;
  • Song, Eun-Seung (Dept. of Food Science and Nutrition, Hoseo University) ;
  • Kim, Hyun-Jung (Dept. of Food and Nutrition, Seong Shin Women's University) ;
  • Seo, Mi-Sook (Dept. of Food and Nutrition, Seong Shin Women's University) ;
  • Kim, Ae-Jung (Dept. of Food and Nutrition, Hyejon College)
  • 우나리야 (호서대학교 식품영양학과) ;
  • 송은승 (호서대학교 식품영양학과) ;
  • 김현정 (성신여자대학교 식품영양학과) ;
  • 서미숙 (성신여자대학교 식품영양학과) ;
  • 김애정 (혜전대학 식품영양과)
  • Published : 2007.12.31
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Abstract

This study was carried to develop the new material of functional food which antioxidant of natural substances of sprouts. We compared antioxdiative activity and antioxidant substances exist in sprouts. Antioxidaive activities of sprouts were measured by total polyphenolic acid contents, electron donating activity(EDA), SOD-liked activity and hydroxyl radical scavenging ability. Total polyphenolic acid content was very higher in Rape sprouts extract(Rap) than other sprout extracts. Also Rape extract was showed the most excellent antioxdiative activity in SOD liked activity at 86.94%. The EDA was ordered Rape sprouts extract(Rap)>Tatsoi sprouts extract(Tat)>Broccoli sprouts extract(Bro)>Alfalfa sprout extract(Alf). Hydroxy radical scavenging ability was the most effective in Rape sprouts extract(Rap). Therefore we could be certain that Rape sprouts extract(Rap) was the most effective in antioxidative activity from sprouts.

Keywords

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