Polyphenolic Contents and Antioxidant Activity of Brassicaceae Sprouts Cultivated in the Plant Factory System

P. Deepa; K. Sowndhararajan; S. J. Park

doi:10.22698/jales.20200026

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2020 Vol.32, Issue 3 Preview Page Next Page

Research Article

Polyphenolic Contents and Antioxidant Activity of Brassicaceae Sprouts Cultivated in the Plant Factory System

31 December 2020. pp. 321-331

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Abstract

The Brassicaceae family contains a wide range of horticultural crops that constitute a major part of diets worldwide. The aim of this study was to investigate the total phenolic content and antioxidant activity of some Brassicaceae sprouts (red radish, red kohlrabi, pink and red cabbage, tatsoi, and broccoli) and their commercial vegetables. The results showed that the ethanol extracts of the sprouts exhibited higher total phenolic and flavonoid contents and antioxidant activities than those of the commercial vegetables, with the exception of tatsoi. Among the sprouts, broccoli (25.75 mg GAE/g extract) and tatsoi (6.522 mg GAE/g extract) showed the highest and lowest total phenolic contents, respectively. In regards to commercial vegetables, tatsoi contained the highest total phenolic (31.511 mg GAE/g extract) and flavonoid (15.845 mg catechin/g extract) contents. For the antioxidant activity of sprouts, red radish showed the highest 1,1-diphenyl-2-picryl hydrazyl (DPPH) (IC₅₀ of 358 µg/mL) and 2,2'‐azinobis (3‐ethylbenzothiozoline‐6‐sulfonic acid) diammonium salt (ABTS) (IC50 of 413 µg/mL) scavenging activities among all sprouts. For vegetables, red cabbage exhibited the highest DPPH (IC₅₀ of 615 µg/mL) and ABTS (578 µg/mL) radical scavenging activities among all vegetables. We observed the lowest DPPH and ABTS activities in pink cabbage vegetables, with IC₅₀ values of 8,989 and 8,304 µg/mL, respectively. The findings of this study suggest that the tested Brassicaceae sprouts are a good dietary source of phenolic compounds with appreciable antioxidant potential.

Keywords

Antioxidant

Brassicaceae

Phenolic

Plant factory

Sprout

Vegetable

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Information

Publisher :Agriculture and Life Sciences Research Institute, Kangwon National University
Publisher(Ko) :None
Journal Title :Journal of Agricultural, Life and Environmental Sciences
Volume : 32
No :3
Pages :321-331
Received Date : 2020-06-25
Revised Date : 2020-08-18
Accepted Date : 2020-08-21
DOI :https://doi.org/10.22698/jales.20200026

Journal of Agricultural, Life and Environmental Sciences ISSN:2233-8322(Print) 2508-870X(Online)

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