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KMID : 0380620120440020224
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 2 p.224 ~ p.227
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Nutritional Evaluation of Leafy Safflower Sprouts Cultivated under Different-colored Lights
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Kim Tae-Su
Chang Moon-Sik
Ju Young-Woon
Park Chun-Geon
Park So-I
Kang Myung-Hwa
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Abstract
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As consumer interest in seed sprouts is increasing throughout the world, there is a need to investigate the potential production of leafy sprouts. Three colors of light; white (WRM), blue (BRM), and red (RRM), were studied to evaluate their effects on the approximate compositions of leafy safflower sprouts and their content of vitamin C. The approximate contents of moisture, ash, and total lipids were higher in sprouts grown with RRM than with BRM or WRM; however, crude protein content was higher in sprouts grown with WRM than with BRM or RRM. Chlorophyll content was higher in sprouts grown with RRM than with WRM or BRM, and ascorbic acid content was 157.57 mg% with WRM, 164.64 mg% with BRM and 158.10 mg% with RRM. Our results indicate that cultivation of leafy safflower sprouts under different-colored lights was an effective process for enhancing their nutritional quality.
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KEYWORD
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ascorbic acid, chlorophyll, different-colored light, safflower, leafy sprout
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