Antioxidative Effects of Each Fraction of Buckwheat Sprout Grown under Different Visible Light (LB388)

Abstract

Antioxidative Effects of Each Fraction of Buckwheat Sprout Grown under Different Visible Light 1) Myojung Kim, 1)EunSong Kim, 2)MoonSik, Jang, 2)Uk‐Sun Jung 3)SeokHyun Eom, 1)Bomo Lee, 1)Soip Park, 1)Chaewon Jo, 1)Myunghwa Kang 1) 3Department of Food Science & Nutrition/Institute of Basic Science, Hoseo University, Asan, Korea, Republic 2)Natural Solution Co., Ltd, Suwon, Korea, Republic 3) Department of Horticultural Biotechnology, College of Life Sciences, Kyung Hee University, Yongin, Korea, Republic In this study, buckwheat sprouts were grown under blue light, red light, dark room and fluorescent light in plant company. Their were subjested to different drying processes as freeze drying and hot air drying. Each solvent fractions has studied total polyphenol acid contents, flavonoids contents, DPPH, ABTS radical scavenging activities, SOD‐liked activities, reducing power measurement and hydroxyl radical scavenging activity. Total phenolic acid contents were 3.07 ± 0.0355mg/ml in FDR(freeze drying red light) butanol fraction layer, 3.05mg/ml in FDR ethyl acetate layer and 2.93 ± 0.1000mg/ml in HDD(hot air dry dark light) ethyl acetate layer. DPPH scavenger activity were 84.15% in FDR butanol layer, 82.94% in HDF ethyl acetate layer and 81.09% in FDF(freeze drying white) butanol layer. SOD ‐like activity were 91.53 ± 0.4088mg/ml in HDF ethyl acetate layer, 91.29 ± 0.000mg/ml in HDD ethyl acetate layer and 88.55 ± 0.1665mg/ml in HDD chloroform layer. ABTS activity were FLB 94.14 ± 0.3872mg/ml, 93.98 ± 0.0877 mg / ml in HDR hexane layer and 93.98 ± 0.7896 mg / ml in FDF hexane layer. Total flavonoid content were 5.17 ± 0.2276% in butanol layer FDR, 4.82 ± 0.0710% in FDR ethyl acetate layer and 4.79 ± 0.1049% in HDB butanol layer, respectively. Grant Funding Source: No