Vitamin C Content and DPPH Radical-Scavenging Activity of Various Sprouts and Cooked Cotyledons of Toumyo

NDL Digital Collections 5 Citations 18 References

Bibliographic Information

Other Title
  • スプラウト類のビタミンC量,ラジカル捕捉活性および豆苗子葉部の調理性
  • スプラウトルイ ノ ビタミン Cリョウ ラジカル ホソク カッセイ オヨビ トウミョウ シヨウブ ノ チョウリセイ
  • スプラウト類のビタミンC量,ラジカル捕捉活性および豆苗子葉部の調理性

Search this article

Abstract

Sprouts of broccoli, watercress, mustard, red cabbage, radish and toumyo (pea seedlings) contained higher levels of total vitamin C (VC) and had greater 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity than green bean and alfalfa sprouts. Broccoli and red cabbage contained more total VC and ascorbic acid (AsA) in mature vegetables than in sprouts, but there was no difference in these levels in watercress and mustard between the mature vegetables and sorouts. Toumyo contained the highest level of total VC and greatest DPPH radical-scavenging activity 4-5 days after germination. The level of L-galactonolactone dehydrogenase was positively correlated with the total VC content, while that of ascorbate oxidase was a negatively correlated with the total VC content. Cotyledons of toumyo that contained a high level of DPPH radical-scavenging activity could be eaten by frying after boiling, although the cotyledons are usually wasted.

Journal

Citations (5)*help

See more

References(18)*help

See more

Related Projects

See more

Keywords

Details

  • CRID
    1520290883547368448
  • NII Article ID
    110003166992
  • NII Book ID
    AN10040097
  • ISSN
    09135227
  • NDL BIB ID
    6857489
  • Web Site
    http://dl.ndl.go.jp/info:ndljp/pid/10583299
  • Text Lang
    ja
  • NDL Source Classification
    • ZE16(社会・労働--家事・家政--学術誌)
  • Data Source
    • NDL
    • NDL-Digital
    • CiNii Articles
    • KAKEN

Report a problem

Back to top