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KMID : 1134820200490080781
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 8 p.781 ~ p.787
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Antioxidant Activity and Hepatoprotective Effect of Methanol Extracts from Vegetable Sprouts Commonly Consumed in Korea
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Yu Jae-Eun
Jeong Taek-Young
Choi Young-Min
Lee Sang-Hoon
Lee Ha-Na
Jeong Heon-Sang
Lee Jun-Soo
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Abstract
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Vegetable sprouts are commonly recognized as outstanding sources of bioactive compounds, which are associated with reduction in the risk factors for chronic diseases, such as cardiovascular diseases, diabetes, and obesity. The purpose of this work was to evaluate the antioxidant and hepatoprotective activities of methanol extracts from 16 different vegetable sprouts commonly consumed in Korea. Total polyphenol content (TPC) and flavonoid content (TFC) vlaues ranged from 6.6±0.2 to 44.0±0.5 mg gallic acid equivalent/g dry matter (DM) and from 1.3±0.1 to 17.3±0.4 mg catechin equivalent/g DM, respectively. Among the samples, red buckwheat sprout showed the highest TPC and TFC. On the other hand, red young radish sprout contained the highest total anthocyanin contents. Hepatoprotective activity against tert-butyl hydroperoxide (t-BHP)-induced oxidative stress in HepG2 cells was the highest in red buckwheat sprout. In addition, methanol extracts of vegetable sprouts significantly reduced the reactive oxygen species level, formation of malondialdehyde, and depletion of glutathione. TPC and TFC were both positively correlated with antioxidant capacity. However, no relationship was found between antioxidant capacity and hepatoprotective effects. Overall, these results may suggest that vegetable sprouts have significant health-promoting effects based on their excellent antioxidant and hepatoprotective activities.
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KEYWORD
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vegetable sprout, antioxidant, hepatoprotection, corrrelation
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