Phytochemical and Antioxidant Properties of Korean Wheat Sprouts

• 발행기관: 한국자원식물학회
• 저자명: Jae-Jung Park Yong-Sung Park Sanjeev Kumar Dhungana Il-Doo Kim Dong-Hyun Shin
• 간행물 정보: 『한국자원식물학회지』제33권 제3호, 170~182쪽, 전체 13쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2020.06.30

영문 초록

Wheat is an economically important cereal worldwide and is a staple food in many countries. Extensiveresearches have been performed on the nutritional value and antioxidant potentials of sprouts of legumes like soybean,however very limited studies have been carried out on the sprouts of Korean wheat cultivar. The objective of this study wasto investigate the phytochemical and antioxidant potentials of Korean wheat sprouts. The sprouts were grown for 10(WS-10), 20 (WS-20), and 30 (WS-30) days at room temperature. The pH, color, chlorophyll, free amino acid, 1,1-diphenly-2-picrylhydrazyl (DPPH), and total polyphenol content of the sprout samples were determined. The pH of sprouts wasincreased in the older sprouts. Color values were significantly influenced by the age of sprouts. The chlorophyll content waslowest but the total free amino acid content was highest in WS-30. On the other hand, the DPPH free radical scavengingpotential and total polyphenol content were lower in WS-30. The results suggested that Korean wheat sprouts could be apotential source of nutrients and natural antioxidants.

목차

Introduction

Materials and Methods

Results

Discussion

Acknowledgement

References

키워드

Antioxidant Chlorophyll content Color value Free amino acid Korean wheat sprout