Antioxidant activity and antioxidant compounds in edible sprouts

• Published in: The FASEB journal 2013-04, Vol.27 (S1)
• Main Authors: Lim, Jeong‐Ho, Park, Kee‐Jai, Jeong, Jin‐Woong, Park, Jin‐Ju, Kim, Bum‐Keun, Kim, Jong‐Chan, Jeong, Seong‐Weon
• Format: Article
• Language: English
• ISSN: 0892-6638; 1530-6860
• DOI: 10.1096/fasebj.27.1_supplement.lb260

Abstract only The consumption of sprouts has been growing worldwide, they are a natural healthy food, and were considered as a valuable dietary supplement by richer health‐promoting phytochemicals. The broccoli, cabbage, tah tasai, rape, radish, red radish and Kohlrabi sprouts were freeze‐dried, and then analyzed for antioxidant activity and antioxidant compounds including ferric reducing activity power (FRAP), DPPH radical scavenging activity, total glucosinolate content, total phenolics and carotenoid. The FRAP of dried broccoli, cabbage, Tah Tasai, rape, radish, red radish and Kohlrabi sprouts were 93.44, 93.61, 94.81, 98.99, 100.88, 103.45 and 108.24 Fe2+ mM/g, respectively. Among seven edible sprouts, IC50 value of the DPPH radical scavenging activity in radish and rape sprouts were excellent, and were 3.08 and 3.18 mg/mL, respectively. The total phenolic content of sprouts species decreased in in the order of radish >; kohlarbi >; rape >; red radish >; tah tasai >; cabbage >; broccoli sprouts. Radish sprouts had higher total glucosinolate content than other sprouts, and the carotenoid of various sprouts showed beta‐carotene values between 12 and 15 mg/g. In this study it was indicate that the sprouts are a good source of phytochemical for our health‐promoting.