Vitamin C contents in different parts of soybean sprout (647.42)

Vitamin C contents in different parts of soybean sprout Kyongae Lee 1 , Yongho Kim 2 . 1 Department of Food Science and Nutrition, 2 Medical Biotechnology, Soonchunhyang University, Asan, KOREA, This study investigated vitamin C content analysis in soybean sprouts by the parts (cotyledon and hypocotyls) and cooking. Soybean sprouts cultivated with five soybean cultivars of Nokchaekong, Dawonkong, Seonamkong, Oriatae and Pungsannamulkong in a lab and then used for analyses. Vitamin C was found more, in the hypocotyls and than in the cotyledon of fresh soybean sprout, regardless of the soybean cultivars. In case of fresh soybean sprout, vitamin C contents in cotyledon of Nokchaekong, Dawonkong, Seonamkong, Oriatae and Pungsannamulkong were 17.29, 20.43, 18.74, 23.2 and 24.68 mg% , respectively, whereas those in hypocotyls were 45.59, 38.41, 40.18, 28.12 and 33.68 mg%, respectively. Each soybean sprout showed a considerable decrease in vitamin C contents in both the cotyledon and hypocotyl after cooking. The vitamin C contents in the cotyledon and hypocotyls of boiled soybean sprout reduced to 1.09~2.25 and 3.30~7.39 mg%, respectively. The vitamin C was contained more in the hypocotyl than in the cotyledon of cooked soybean sprout, indicating the vitamin C in the hypocotyls was more stable. These results suggested that the cotyledon of the soybean sprout could be a good dietary source with its high vitamin C content.