수수의 종자와 새싹채소의 기능성분 분석

Abstract

This study was done to examine antioxidant compounds, antioxidative activity and chemical properties in organically cultivated sorghum seed and their sprout, and to examine as a basic data for various application methods as an organic farming product of sorghum. The crude protein and mineral contents in the sprout had 2.5 and 1.6~9.87 folds more than sorghum seed, respectively. Total polyphenol content as antioxidant was more in the sprout showing 4,135 mg GAE g-1 than the seed, whereas total flavonoid content was relatively higher in the seed showing 3.86 mg GAE g-1. ABTS radical scavenging activity in the seed was observed by higher level as 15.78 mg TE g-1. However, The sprouts with and without natural light were no significant difference. DPPH radical scavenging activity in the seed exhibited activity of 11 folds or more compared to that of the sprout. The highest activity was detected from the seeds and the sprouts in Donganmae. Although sorghum was no significant correlations among the varieties, it showed correlation with between the light-treated condition and antioxidation.