期刊
BIOFACTORS
卷 21, 期 1-4, 页码 247-249出版社
WILEY
DOI: 10.1002/biof.552210147
关键词
sprouts; radical-scavenging activity; vitamin C; polyphenol; sensory evaluation
To assist our choice of sprouts as healthy foodstuffs, we examined and compared the antioxidant activities of various sprouts. Most sprouts contained higher amounts of vitamin C, polyphenol and DPPH radical-scavenging activity than their mature vegetables. As food materials, young college students preferred sprouts to mature vegetables in case of vegetables whose mature forms are unfamiliar at market. Antioxidant activity of Toumyo sprout was highest at the 5th day after germination. Cotyledon and young root of Toumyo sprout, though they are usually discarded at kitchen, showed high antioxidant activities. A sensory evaluation by young college students suggested that the cotyledon could be served as meal if it is fried after boiled.
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