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KMID : 0665220110240020226
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Korean Journal of Food and Nutrition
2011 Volume.24 No. 2 p.226 ~ p.232
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Effect of Vitamin C, Germanium Oxide and Selenium Treatment on the during Cultivation of Sprouts
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Cha Bae-Cheon
Kim Myoung-Dong
Ryu Hye-Sook
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Abstract
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In this study, for development of functional sprouts, we have investigated the change of antioxidant activity and quantity of vitamin C, germanium and selenium according to the addition of vitamin C, germanium oxide and selenium oxide on the during cultivation of various sprouts. We were cultivated the sprouts using water solution added vitamin C, germanium oxide and selenium oxide on the system of cultivation instrument. Analysis of quantity of vitamin C on control group and treatment group were conducted by HPLC. Quantity of germanium and selenium were analyzed by ICP-MS(Inductively Coupled Plasma-Mass Spectrometer), and antioxidant activities were checked by DPPH method. As a result, quantity of vitamin C, germanium and selenium on the treatment groups have increased tendency compared to the control group. And antioxidant activity of treatment groups showed increasing tendency compared to the control group.
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KEYWORD
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functional sprouts, vitamin C, germanium, selenium, antioxidant activity
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