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http://dx.doi.org/10.9799/ksfan.2021.34.6.584

Evaluation of the Antioxidant Activity of Wheat Sprouts Produced by Different Cultivation Methods and Harvest Times  

Yang, Ji Yeong (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration)
Song, Seung-Yeob (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration)
Seo, Woo Duck (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration)
Lee, Mi Ja (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration)
Kim, Hyun Young (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration)
Publication Information
The Korean Journal of Food And Nutrition / v.34, no.6, 2021 , pp. 584-592 More about this Journal
Abstract
In this study, the antioxidant activity of methanol extracts of wheat sprouts grown in wild fields and cultivated fields and harvested at various times were analyzed to compare the quality characteristics of the wheat sprouts as a function of their cultivation and harvest time, as well as for the development of functional materials. The total polyphenolic and flavonoid content, as well as antioxidant activity of the wheat extracts, were subsequently analyzed. The ABTS radical scavenging activity of the wheat extract increased from 16.97 mg TEAC/g sample on cultivation day three in cultivated field wheat sprouts to 25.99 mg TEAC/g sample after seven days of wild field cultivation. The total polyphenol content increased from 17.08 mg GA eq/100 g in cultivated field wheat sprouts grown for three days to 28.70 mg GA eq/100 g after seven days of wild field cultivation. In addition, the flavonoid content increased from 7.02 mg catechin eq/100 g (7 days) to 8.47 mg/g after 12 days of wild field cultivation. Notably, the activity subsequently decreased. These results suggest that the wheat sprouts with higher biological activity were those produced from the wild field after 20 days.
Keywords
wheat; sprout; antioxidant activity; polyphenol; flavonoid; chlorophyll;
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Times Cited By KSCI : 2  (Citation Analysis)
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