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KMID : 0380620150470010037
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 1 p.37 ~ p.43
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Nutritional Components of Korean Traditional Actinidia (Actinidia arguta) Sprout and in vitro Antioxidant Effect
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Jin Dong-Eun
Park Seon-Kyeong
Park Chang-Hyeon
Seung Tae-Wan
Choi Sung-Gil
Heo Ho-Jin
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Abstract
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Nutritional composition and in vitro antioxidant activities of the ethanol extract of Korean traditional actinidia (Actinidia arguta) sprouts of the Otumsense variety were investigated to examine the sproutsi nutritional value. The most abundant mineral, amino acid, and fatty acid were calcium, glutamic acid, and α-linolenic acid, respectively. The major free sugar of Otumsense sprouts was sucrose. The level of vitamin C, a natural antioxidant, was highest among other vitamins examined. The amount of total polyphenol was highest in the 40% ethanol extract. The 2,2'-azino-bis(3-ethylbenzothiazoline- 6-sulphonic acid) radical scavenging activity of the 40% ethanol extract was about 94% at a concentration of 1,000 μg/mL. Malondialdehyde inhibition by the extract increased in a dose-dependent manner (from 0 to 100 μg/mL). Intracellular reactive oxygen species accumulation resulting from H2O2 treatment of PC12 cells significantly reduced when the 40% ethanol extract was present in the media compared to that in PC12 cells treated with H2O2 only.
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KEYWORD
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Korean traditional Actinidia sprout, Actinidia arguta, Otumsense, antioxidant activity
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