Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts

The phenolic compositions of non-germinated/germinated seeds and seed sprouts (at 6–10 day-old) of common (Fagopyrum esculentum Möench) and tartary (Fagopyrum tataricum Gaertn.) buckwheats were investigated. Phenolic compounds, including chlorogenic acid, four C-glycosylflavones (orientin, isoorient...

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Main Authors: Sarker, Md. Zaidul Islam, Kim, Sun-Ju, Suzuki, Tatsuro, Mukasa, Yuji, Hashimoto, Naoto, Takigawa, Sigenobu, Noda, Takahiro, Matsuura-Endo, Chie, Yamauchi, Hiroaki
Format: Article
Language:English
Published: Elsiver 2008
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Online Access:http://irep.iium.edu.my/24861/1/comperision.pdf
http://irep.iium.edu.my/24861/
http://dx.doi.org/10.1016/j.foodchem.2008.02.050
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Institution: Universiti Islam Antarabangsa Malaysia
Language: English
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spelling my.iium.irep.248612014-05-29T00:46:42Z http://irep.iium.edu.my/24861/ Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts Sarker, Md. Zaidul Islam Kim, Sun-Ju Suzuki, Tatsuro Mukasa, Yuji Hashimoto, Naoto Takigawa, Sigenobu Noda, Takahiro Matsuura-Endo, Chie Yamauchi, Hiroaki QD Chemistry The phenolic compositions of non-germinated/germinated seeds and seed sprouts (at 6–10 day-old) of common (Fagopyrum esculentum Möench) and tartary (Fagopyrum tataricum Gaertn.) buckwheats were investigated. Phenolic compounds, including chlorogenic acid, four C-glycosylflavones (orientin, isoorientin vitexin, isovitexin), rutin and quercetin, were determined in the seed sprouts by high-performance liquid chromatography (HPLC). In the edible parts of common buckwheat sprouts, individual phenolics significantly increased during sprout growth from 6 to 10 days after sowing (DAS), whereas in tartary buckwheat sprouts they did not. While the sum contents of phenolic compounds in the edible part (mean 24.4 mg/g DW at 6–10 DAS) of tartary buckwheat sprouts were similar to those of common buckwheat sprouts, rutin contents in the non-germinated/germinated seeds (mean 14.7 mg/g DW) and edible parts (mean 21.8 mg/g DW) of tartary buckwheat were 49- and 5-fold, respectively, higher than those of common buckwheat. Extracts of the edible parts of both species showed very similar free radical-scavenging activities (mean 1.7 μmol trolox eq/g DW), suggesting that the overall antioxidative activity might be affected by the combination of identified phenolics and unidentified (minor) components. Therefore, buckwheat seed sprouts are recommended for their high antioxidative activity, as well as being an excellent dietary source of phenolic compounds, particularly tartary buckwheat sprouts, being rich in rutin. Elsiver 2008 Article REM application/pdf en cc_by_nd http://irep.iium.edu.my/24861/1/comperision.pdf Sarker, Md. Zaidul Islam and Kim, Sun-Ju and Suzuki, Tatsuro and Mukasa, Yuji and Hashimoto, Naoto and Takigawa, Sigenobu and Noda, Takahiro and Matsuura-Endo, Chie and Yamauchi, Hiroaki (2008) Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts. Food Chemistry, 110 (4). pp. 814-820. ISSN 0308-8146 http://dx.doi.org/10.1016/j.foodchem.2008.02.050
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
topic QD Chemistry
spellingShingle QD Chemistry
Sarker, Md. Zaidul Islam
Kim, Sun-Ju
Suzuki, Tatsuro
Mukasa, Yuji
Hashimoto, Naoto
Takigawa, Sigenobu
Noda, Takahiro
Matsuura-Endo, Chie
Yamauchi, Hiroaki
Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts
description The phenolic compositions of non-germinated/germinated seeds and seed sprouts (at 6–10 day-old) of common (Fagopyrum esculentum Möench) and tartary (Fagopyrum tataricum Gaertn.) buckwheats were investigated. Phenolic compounds, including chlorogenic acid, four C-glycosylflavones (orientin, isoorientin vitexin, isovitexin), rutin and quercetin, were determined in the seed sprouts by high-performance liquid chromatography (HPLC). In the edible parts of common buckwheat sprouts, individual phenolics significantly increased during sprout growth from 6 to 10 days after sowing (DAS), whereas in tartary buckwheat sprouts they did not. While the sum contents of phenolic compounds in the edible part (mean 24.4 mg/g DW at 6–10 DAS) of tartary buckwheat sprouts were similar to those of common buckwheat sprouts, rutin contents in the non-germinated/germinated seeds (mean 14.7 mg/g DW) and edible parts (mean 21.8 mg/g DW) of tartary buckwheat were 49- and 5-fold, respectively, higher than those of common buckwheat. Extracts of the edible parts of both species showed very similar free radical-scavenging activities (mean 1.7 μmol trolox eq/g DW), suggesting that the overall antioxidative activity might be affected by the combination of identified phenolics and unidentified (minor) components. Therefore, buckwheat seed sprouts are recommended for their high antioxidative activity, as well as being an excellent dietary source of phenolic compounds, particularly tartary buckwheat sprouts, being rich in rutin.
format Article
author Sarker, Md. Zaidul Islam
Kim, Sun-Ju
Suzuki, Tatsuro
Mukasa, Yuji
Hashimoto, Naoto
Takigawa, Sigenobu
Noda, Takahiro
Matsuura-Endo, Chie
Yamauchi, Hiroaki
author_facet Sarker, Md. Zaidul Islam
Kim, Sun-Ju
Suzuki, Tatsuro
Mukasa, Yuji
Hashimoto, Naoto
Takigawa, Sigenobu
Noda, Takahiro
Matsuura-Endo, Chie
Yamauchi, Hiroaki
author_sort Sarker, Md. Zaidul Islam
title Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts
title_short Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts
title_full Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts
title_fullStr Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts
title_full_unstemmed Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts
title_sort comparison of phenolic compositions between common and tartary buckwheat (fagopyrum) sprouts
publisher Elsiver
publishDate 2008
url http://irep.iium.edu.my/24861/1/comperision.pdf
http://irep.iium.edu.my/24861/
http://dx.doi.org/10.1016/j.foodchem.2008.02.050
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