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http://dx.doi.org/10.3746/jkfn.2010.39.7.941

Antioxidative Effects of Peanut Sprout Extracts  

Kang, Hye-In (Dept. of Food and Nutrition, Sunchon National University)
Kim, Jae-Yong (Research Institute of Basic Science, Sunchon National University)
Kwon, Soon-Jae (Dept. of Food Science and Technology, Kyungpook National University)
Park, Kyung-Wuk (S-Biofood)
Kang, Jum-Soon (Dept. of Hortcultural Bioscience, Pusan National University)
Seo, Kwon-Il (Dept. of Food and Nutrition, Sunchon National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.39, no.7, 2010 , pp. 941-946 More about this Journal
Abstract
For the long-term goal of using peanut sprouts as a functional food material, the total polyphenol content and the antioxidant activity of methanol extracts were examined with use of 9 day-old peanut sprouts and peanuts collected in Chungbuk, Gyeongbuk and Jeonbuk provinces of Korea, China and Vietnam. The polyphenol levels in the sprout extracts were higher than those of the peanut extracts. The phenolic content of the Gyeongbuk peanut sprout extract (20.4 mg/g) was the highest of the tested samples. After 9 days of germination the peanut sprout extracts had higher activities than those of the peanut extracts. In particular, the activity of Gyeongbuk peanut sprout extract was the highest (37.67% at a concentration of $200\;{\mu}L/mL$), and its reducing power demonstrated a similar trend. The DPPH radical scavenging activities were measured for methanol extracts of cotyledon, root and stem of Gyeongbuk peanut sprouts; the highest (90.96% at a concentration of $200\;{\mu}L/mL$) was the activity of cotyledon. ABTS radical scavenging and $\beta$-carotene bleaching activities also were higher in the cotyledon extract than in those of the root or the stem. The resveratrol content was higher in the Gyeongbuk peanut sprout extract than in the Gyeongbuk peanut extract ($15.05\;{\mu}g/g $and $1.42\;{\mu}g/g$, respectively). These results suggest that peanut sprouts potentially could be used as a functional food material exhibiting antioxidant effects.
Keywords
peanut sprout; antioxidant activities; polyphenol; resveratrol;
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Times Cited By KSCI : 10  (Citation Analysis)
Times Cited By SCOPUS : 1
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