Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Nutritional value and antioxidant potential of lemon seed and sprout

  • Park, Yong-Sung (School of Applied Biosciences, Kyungpook National University) ;
  • Dhungana, Sanjeev Kumar (Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Il-Doo (International Institute of Agricultural Research and Development, Kyungpook National University) ;
  • Shin, Dong-Hyun (School of Applied Biosciences, Kyungpook National University)
  • Received : 2020.10.15
  • Accepted : 2020.12.01
  • Published : 2020.12.31
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Abstract

High amounts of lemon seeds are discarded as by-products of processing industries. It is important to find some measures, whereby they could be used in value-added ways. Although few studies have been conducted on lemon seed oils, no study has been conducted on the nutrient content of lemon seed sprouts. The objective of this study was to investigate the nutritional value and antioxidant potential of lemon seeds and sprouts. The 1,1-diphenly-2-picrylhydrazyl radical-scavenging potential, total polyphenol, and total free amino acid content were higher in the sprouts than in the seeds. Similarly, the content of such mineral elements as Fe, Na, and Zn, increased with germination. However, salicylic acid and total mineral content were lower in the sprouts than in the seeds. The results indicate that lemon seeds and sprouts could be regarded as high-value materials in food and cosmetic industries.

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References

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