Abstract
Sprouts of broccoli, watercress, mustard, red cabbage, radish and toumyo (pea seedlings) contained higher levels of total vitamin C (VC) and had greater 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radicalscavenging activity than green bean and alfalfa sprouts. Broccoli and red cabbage contained more total VC and ascorbic acid (AsA) in mature vegetables than in sprouts, but there was no difference in these levels in watercress and mustard between the mature vegetables and sprouts. Toumyo contained the highest level of total VC and greatest DPPH radical-scavenging activity 4-5 days after germination. The level of L-galactonolactone dehydrogenase was positively correlated with the total VC content, while that of ascorbate oxidase was a negatively correlated with the total VC content. Cotyledons of toumyo that contained a high level of DPPH radical-scavenging activity could be eaten by frying after boiling, although the cotyledons are usually wasted.
