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KMID : 0665220210340060584
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Korean Journal of Food and Nutrition
2021 Volume.34 No. 6 p.584 ~ p.592
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Evaluation of the Antioxidant Activity of Wheat Sprouts Produced by Different Cultivation Methods and Harvest Times
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Yang Ji-Yeong
Song Seung-Yeob
Seo Woo-Duck
Lee Mi-Ja
Kim Hyun-Young
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Abstract
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In this study, the antioxidant activity of methanol extracts of wheat sprouts grown in wild fields and cultivated fields and harvested at various times were analyzed to compare the quality characteristics of the wheat sprouts as a function of their cultivation and harvest time, as well as for the development of functional materials. The total polyphenolic and flavonoid content, as well as antioxidant activity of the wheat extracts, were subsequently analyzed. The ABTS radical scavenging activity of the wheat extract increased from 16.97 mg TEAC/g sample on cultivation day three in cultivated field wheat sprouts to 25.99 mg TEAC/g sample after seven days of wild field cultivation. The total polyphenol content increased from 17.08 mg GA eq/100 g in cultivated field wheat sprouts grown for three days to 28.70 mg GA eq/100 g after seven days of wild field cultivation. In addition, the flavonoid content increased from 7.02 mg catechin eq/100 g (7 days) to 8.47 mg/g after 12 days of wild field cultivation. Notably, the activity subsequently decreased. These results suggest that the wheat sprouts with higher biological activity were those produced from the wild field after 20 days.
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KEYWORD
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wheat, sprout, antioxidant activity, polyphenol, flavonoid, chlorophyll
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