Nutritional Components of Korean Traditional Actinidia (Actinidia arguta)Sprout and in vitro Antioxidant Effect

摘要

Nutritional composition and in vitro antioxidant activities of the ethanol extract of Korean traditional actinidia (Actinidia arguta) sprouts of the Otumsense variety were investigated to examine the sproutsi nutritional value. The most abundant mineral, amino acid, and fatty acid were calcium, glutamic acid, and alpha-linolenic acid, respectively. The major free sugar of Otumsense sprouts was sucrose. The level of vitamin C, a natural antioxidant, was highest among other vitamins examined. The amount of total polyphenol was highest in the 40% ethanol extract. The 2,2'-azino-bis(3-ethylbenzo-thiazoline-6-sulphonic acid) radical scavenging activity of the 40% ethanol extract was about 94% at a concentration of 1,000 mug/mL. Malondialdehyde inhibition by the extract increased in a dose-dependent manner (from 0 to 100mug/mL). Intracellular reactive oxygen species accumulation resulting from H_2O_2, treatment of PC 12 cells significantly reduced when the 40% ethanol extract was present in the media compared to that in PC 12 cells treated with H_2O_2 only.