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http://dx.doi.org/10.12791/KSBEC.2018.27.4.415

Evaluation of Individual Glucosinolates, Phytochemical Contents, and Antioxidant Activities under Various Red to Far-Red Light Ratios in Three Brassica Sprouts  

Jo, Jung Su (Department of Horticulture, College of Agriculture & Life Sciences, Chonbuk National University)
Lee, Jun Gu (Department of Horticulture, College of Agriculture & Life Sciences, Chonbuk National University)
Publication Information
Journal of Bio-Environment Control / v.27, no.4, 2018 , pp. 415-423 More about this Journal
Abstract
The aim of this study was to evaluate the individual glucosinolate (GSL), total phenol, total flavonoid, and vitamin C content, and antioxidant activity under various light quality condition, mainly focusing on red (R) to far-red (FR) light ratios in three Brassica sprouts (radish, Chinese cabbage, and broccoli). Three R/FR ratio of 0.6, 1.3, and 2.0 were exposed to 5-day old sprouts for 48 h in a controlled environment, and the targeted phytochemical contents and antioxidant activities were compared with three separate control plot of dark, fluorescent, and red:blue 8:2 conditions. Total GSL content was highest in broccoli among the cultivars throughout the respective treatments, and increased with the increasing of R/FR ratio in the broccoli sprouts, while the content showed non-significant results in the Chinese cabbage sprouts. The progoitrin, a major GSL in Chinese Cabbage and broccoli, content decreased by upto 38% and 69%, respectively, with decreasing the R/FR ratio compared to the control plots (fluorescent, red:blue 8:2, and dark condition). The contents of phenol, flavonoid, and vitamin C were lowest in dark condition in all the three Brassica sprouts. The total phenol content and antioxidant activities increased with decreasing the R/FR ratio in all the Brassica sprouts, while total flavonoid and vitamin C content showed different patterns depending upon the Brassica sprouts. These results suggest that additional use of FR is expected to improve the functional quality of Brassica sprouts in different ways.
Keywords
Flavonoid; Phenolic compound; Progoitrin; Vitamin C;
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