Affiliations: Department of Home Economics, Aichi Gakusen
University, 28 Kami-kawanari, Hegoshi-cho, Okazaki 444-8520, Japan | Faculty of Domestic Science, Nagoya Women's University
Shioji-cho 3-40, Mizuho-ku, Nagoya 467-8610, Japan. Tel.: +81 052 852 9442;
Fax: +81 052 852 7470; E-mail: [email protected]
Note: [] Corresponding author
Abstract: 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.
