The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Evaluation of the Antioxidant Activity of Wheat Sprouts Produced by Different Cultivation Methods and Harvest Times

새싹밀의 재배방법과 수확시기에 따른 항산화 성분 및 활성 평가

  • Yang, Ji Yeong (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration) ;
  • Song, Seung-Yeob (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration) ;
  • Seo, Woo Duck (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Mi Ja (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Hyun Young (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration)
  • 양지영 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 송승엽 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 서우덕 (농촌진흥청 국립식량과학원) ;
  • 이미자 (농촌진흥청 국립식량과학원) ;
  • 김현영 (농촌진흥청 국립식량과학원 작물기초기반과)
  • Received : 2021.10.18
  • Accepted : 2021.11.18
  • Published : 2021.12.31
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Abstract

In this study, the antioxidant activity of methanol extracts of wheat sprouts grown in wild fields and cultivated fields and harvested at various times were analyzed to compare the quality characteristics of the wheat sprouts as a function of their cultivation and harvest time, as well as for the development of functional materials. The total polyphenolic and flavonoid content, as well as antioxidant activity of the wheat extracts, were subsequently analyzed. The ABTS radical scavenging activity of the wheat extract increased from 16.97 mg TEAC/g sample on cultivation day three in cultivated field wheat sprouts to 25.99 mg TEAC/g sample after seven days of wild field cultivation. The total polyphenol content increased from 17.08 mg GA eq/100 g in cultivated field wheat sprouts grown for three days to 28.70 mg GA eq/100 g after seven days of wild field cultivation. In addition, the flavonoid content increased from 7.02 mg catechin eq/100 g (7 days) to 8.47 mg/g after 12 days of wild field cultivation. Notably, the activity subsequently decreased. These results suggest that the wheat sprouts with higher biological activity were those produced from the wild field after 20 days.

Keywords

Acknowledgement

본 논문은 농촌진흥청 AGENDA 연구사업(ATIS 과제번호: PJ01348302) 및 농촌진흥청 국립식량과학원 전문연구원과정 지원 사업에 의해 이루어진 것임.

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