The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of Vitamin C, Germanium Oxide and Selenium Treatment on the during Cultivation of Sprouts

비타민 C와 산화 게르마늄 및 셀레늄이 새싹에 미치는 영향

  • Cha, Bae-Cheon (Dept. of Pharmaceutical Engineering, College of Health Sciences, Sangji University) ;
  • Kim, Myung-Dong (Dept. of Physiology, College of Oriental Medicine, Sangji University) ;
  • Ryu, Hye-Sook (Dept. of Food & Nutrition, College of Health Sciences, Sangji University)
  • 차배천 (상지대학교 보건과학대학 제약공학과) ;
  • 김명동 (상지대학교 한의과대학 생리학교실) ;
  • 류혜숙 (상지대학교 보건과학대학 식품영양학과)
  • Received : 2011.05.16
  • Accepted : 2011.06.28
  • Published : 2011.06.30
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Abstract

In this study, for development of functional sprouts, we have investigated the change of antioxidant activity and quantity of vitamin C, germanium and selenium according to the addition of vitamin C, germanium oxide and selenium oxide on the during cultivation of various sprouts. We were cultivated the sprouts using water solution added vitamin C, germanium oxide and selenium oxide on the system of cultivation instrument. Analysis of quantity of vitamin C on control group and treatment group were conducted by HPLC. Quantity of germanium and selenium were analyzed by ICP-MS(Inductively Coupled Plasma-Mass Spectrometer), and antioxidant activities were checked by DPPH method. As a result, quantity of vitamin C, germanium and selenium on the treatment groups have increased tendency compared to the control group. And antioxidant activity of treatment groups showed increasing tendency compared to the control group.

Keywords

References

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