Polyphenolic Contents and Antioxidant Activity of Brassicaceae Sprouts Cultivated in the Plant Factory System

초록

The Brassicaceae family contains a wide range of horticultural crops that constitute a major part of diets worldwide. The aim of this study was to investigate the total phenolic content and antioxidant activity of some Brassicaceae sprouts (red radish, red kohlrabi, pink and red cabbage, tatsoi, and broccoli) and their commercial vegetables. The results showed that the ethanol extracts of the sprouts exhibited higher total phenolic and flavonoid contents and antioxidant activities than those of the commercial vegetables, with the exception of tatsoi. Among the sprouts, broccoli (25.75 mg GAE/g extract) and tatsoi (6.522 mg GAE/g extract) showed the highest and lowest total phenolic contents, respectively. In regards to commercial vegetables, tatsoi contained the highest total phenolic (31.511 mg GAE/g extract) and flavonoid (15.845 mg catechin/g extract) contents. For the antioxidant activity of sprouts, red radish showed the highest 1,1-diphenyl-2-picryl hydrazyl (DPPH) (IC50 of 358 μg/mL) and 2,2'‐azinobis (3‐ethylbenzothiozoline‐6‐sulfonic acid) diammonium salt (ABTS) (IC50 of 413 μg/mL) scavenging activities among all sprouts. For vegetables, red cabbage e xhibited t he h ighest D PPH ( IC50 of 615 μg/mL) and ABTS (578 μg/mL) radical scavenging activities among all vegetables. We observed the lowest DPPH and ABTS activities in pink cabbage vegetables, with IC50 values of 8,989 and 8,304 μg/mL, respectively. The findings of this study suggest that the tested Brassicaceae sprouts are a good dietary source of phenolic compounds with appreciable antioxidant potential.

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