Abstract
This study was conducted to investigate extract, total phenolic compounds, total flavonoid compounds, free radical scavenging activities (DPPH assay, ABTS assay), and reducing power (Oyaizu's assay, FRAP assay) of soybean sprout according to cooking process (non-blanched, blanched, seasoned). This research was carried out in order to demonstrate the superiority of Korean traditional cooking methods 'Namul'. Soybean sprout sample extracts were prepared using 80% ethanol extraction. Extract yield of non-blanched soybean sprout was 1.42% while that of blanched soybean sprout was 0.65%. On the other hand, the yield of seasoned soybean sprout was 6.50%. Total contents of phenolic compound and total flavonoid seasoned soybean sprout were 79.52±1.41 mg GAE/100 g FW (fresh weight) and 6.21±0.16 mg CE/100 g FW, respectively. Seasoned soybean sprout extracts showed higher contents compared to non-blanched and blanched sprout extracts. Total antioxidant activities were in the order of seasoned soybean sprout > non-blanched soybean sprout > blanched soybean sprout. The overall results of this study demonstrate that cooked soybean sprout by seasoning would be the most efficient way to ingest antioxidant compounds.
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