Korean Journal of Plant Resources (한국자원식물학회지)

The Plant Resources Society of Korea (한국자원식물학회)
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Phytochemical and Antioxidant Properties of Korean Wheat Sprouts

  • Park, Jae-Jung (School of Applied Biosciences, Kyungpook National University) ;
  • 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 & Development, Kyungpook National University) ;
  • Shin, Dong-Hyun (School of Applied Biosciences, Kyungpook National University)
  • Received : 2020.03.30
  • Accepted : 2020.05.14
  • Published : 2020.06.01
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Abstract

Wheat is an economically important cereal worldwide and is a staple food in many countries. Extensive researches have been performed on the nutritional value and antioxidant potentials of sprouts of legumes like soybean, however very limited studies have been carried out on the sprouts of Korean wheat cultivar. The objective of this study was to investigate the phytochemical and antioxidant potentials of Korean wheat sprouts. The sprouts were grown for 10 (WS-10), 20 (WS-20), and 30 (WS-30) days at room temperature. The pH, color, chlorophyll, free amino acid, 1,1-diphenly-2-picrylhydrazyl (DPPH), and total polyphenol content of the sprout samples were determined. The pH of sprouts was increased in the older sprouts. Color values were significantly influenced by the age of sprouts. The chlorophyll content was lowest but the total free amino acid content was highest in WS-30. On the other hand, the DPPH free radical scavenging potential and total polyphenol content were lower in WS-30. The results suggested that Korean wheat sprouts could be a potential source of nutrients and natural antioxidants.

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References

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