Antioxidant activity of edible sprouts and phytosterol contents by HPLC/UV analysis
Juree Kim, Ji Hyun Kim, Se In Bang, Hanna Shin, Eun Ju Cho, Sanghyun Lee
Abstract
Abstract This study evaluated the in vitro radical scavenging activities of edible tree sprouts, particularly those of the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), hydroxyl radical, and singlet oxide radical, to assess their antioxidant activities. Additionally, stigmasterol (ST) and β-sitosterol (BS) were analyzed using HPLC/UV. The edible sprouts of Eleutherococcus senticosus (ESC) and Morus alba (MAB) exhibited the highest DPPH scavenging activity among other edible sprouts. A reverse-phase column was used in an isocratic elution system, after which UV detection was performed at 210 nm. ST and BS analyses indicated that ESC sprouts contained the highest amounts of ST (9.99 mg·g − 1 extract), whereas MAB sprouts contained the highest concentrations of BS (14.69 mg·g − 1 extract). In conclusion, the highest antioxidant activity was observed in the edible sprouts with the highest phytosterol content. Therefore, our findings provide a theoretical basis for the development of plant-based functional foods or supplements with antioxidant properties.