HOME | LOGIN | MEMBER JOIN | CONTACT US | ENGLISH

한국식품과학회지
→ 한국식품과학회지2020 ; 52(6): 627-631
Nutritional value and antioxidant potential of lemon seed and sprout
Yong-Sung Park1, Sanjeev Kumar Dhungana2, Il-Doo Kim3, and Dong-Hyun Shin1,*
1School of Applied Biosciences, Kyungpook National University 2Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration 3International Institute of Agricultural Research and Development, Kyungpook National University
ABSTRACT
High amounts of lemon seeds are discarded as by-products of processing industries. It is important to find some measures, whereby they could be used in value-added ways. Although few studies have been conducted on lemon seed oils, no study has been conducted on the nutrient content of lemon seed sprouts. The objective of this study was to investigate the nutritional value and antioxidant potential of lemon seeds and sprouts. The 1,1-diphenly-2-picrylhydrazyl radical-scavenging potential, total polyphenol, and total free amino acid content were higher in the sprouts than in the seeds. Similarly, the content of such mineral elements as Fe, Na, and Zn, increased with germination. However, salicylic acid and total mineral content were lower in the sprouts than in the seeds. The results indicate that lemon seeds and sprouts could be regarded as high-value materials in food and cosmetic industries.
KEYWORD
antioxidant potential, cosmetic industry, lemon seed, nutritional value, sprout
한국식품과학회지 2020 Dec; 52(6): 627 - 631
PDF
List