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Backgoound : Sprout vegetables are rich source of nutrients for human health. The safflower seeds contained various functional compounds and nutritions, and can be used as food material without restriction. Therefore, this study was performed to compare the antioxidant properties of sprouts from safflower seeds according to germination periods.
Methods and Results : The safflower seeds were sterilized and steeped with distilled water, then incubated at 25℃ for 1 - 7 days. These sprouts and seeds were extracted with methanol, and used as samples for antioxidant properties (total phenolics, total flavonoids contents, DPPH, and ABTS radical scavenging activities). Total phenolics, total flavonoids contents, and antioxidant activities were higher in safflower seed than sprouts. Among sprouts with various germination periods, the sprouts incubated 4 - 7 days were higher in total phenolics, total flavonoids contents, and antioxidant activities than other sprouts. The levels of antioxidant activities were similar in sprouts incubated for 4 - 7 days.
Conclusion : These results indicated that the antioxidant properties of sprouts differed according to germination periods, and the optimal germination period of safflower seed as sprout vegetables are 4 days.
