The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidant Activity of Solvent Fraction from Broccoli Sprouts Cultivated at the Plant Factory System

식물공장에서 재배한 브로콜리 새싹 용매 분획물의 항산화 활성

  • Kim, Eun-Ji (The Research Institute for Basic Sciences, Dept. of Food and Nutrition, Hoseo University) ;
  • Kim, Mi-Hye (The Research Institute for Basic Sciences, Dept. of Food and Nutrition, Hoseo University)
  • 김은지 (호서대학교 생명보건과학대학 식품영양학과 및 기초과학연구소) ;
  • 김미혜 (호서대학교 생명보건과학대학 식품영양학과 및 기초과학연구소)
  • Received : 2013.10.14
  • Accepted : 2014.12.05
  • Published : 2015.02.28
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Abstract

This study was designed to determine the antioxidant activity of solvent fractions of broccoli sprouts grown by controlling the growing environment at the plant factory system. Fractionation was achieved with chloroform, n-hexane, ethyl acetate, butanol, water by 70% EtOH extract of the broccoli sprouts. Each solvent fraction was put through TLC and HPLC to separate active components. Higher antioxidant activities were observed for the butanol and ethyl acetate layers. Further evaluation of each of the 5 layers (LH1 to LH5) of the butanol fraction showed that the refined LH3 extract had a high antioxidant effect. Components with similar Rf values from TLC had the same retention times and peaks in the HPLC analysis. It was also determined that the sulforaphane content was high at the chloroform and butanol layers and the sulforaphane was responsible for, the high antioxidant activity. Thus, to use for functional materials, the butanol extract/layer of broccoli sprouts is recommended as the most effective.

Keywords

References

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