A novel approach of LED light radiation improves the antioxidant activity of pea seedlings

作者：Wu, Ming-Chang; Hou, Chi-Yao; Jiang, Chii-Ming; Wang, Yuh-Tai; Wang, Chih-Yu; Chen, Ho-Hsien; Chang, Hung-Min^*

来源：Food Chemistry, 2007, 101(4): 1753-1758.

DOI：10.1016/j.foodchem.2006.02.010

• light-emitting diode (LED)
• light radiation
• antioxidant activity
• trolox equivalent antioxidant capacity
• radiated pea seedling

Influence of light-emitting diode (LED) light on antioxidant activity of radiated pea seedlings was first studied using red (625-630 nm) and blue (465-470 nm) LED lights as light sources in an attempt to determine and compare the changes in chlorophyll and beta-carotene contents, and Trolox equivalent antioxidant capacity (TEAC, mu M). After radiation for 96 h, comparing to white light group, red light radiated seedlings displayed significant (p < 0.05) increases in stem length and leaf area, while blue light radiation significantly (P < 0.05) increased the stem length and seedling weight. Chlorophyll in leaves increased rapidly when seedlings were radiated by blue light but no significant (p > 0.05) difference was observed among light radiated seedlings after 96-h cultivation. beta-Carotene content of LED radiated leaves was significantly (p < 0.05) higher in red light (54.47 +/- 2.35 mu g/g) group than in the others. TEAC value of ethanol and acetone extracts (50 mg/mL) of 240 pieces of red light radiated seedlings cultured for 96 h reached 106.48 and 81.68 mu M, respectively, were higher than the other treatments. In conclusion, the contribution of red light to significant beta-carotene expression and antioxidant activity for nutrition and health benefits and blue light to seedling weight and chlorophyll induction of radiated pea seedlings are emphasized.

• 出版日期2007