Evolution of nutrient ingredients in tartary buckwheat seeds during germination

Zhou, Yasheen; Wang, Hong; Cui, Linlin; Zhou, Xiaoli; Wen, Tian; Xin-li, Song

doi:10.1016/j.foodchem.2015.03.115

Cited by 67 publications

(31 citation statements)

References 12 publications

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“…Germination is regarded as an efficient method to ameliorate the situation, while simultaneously bringing an enhancement in the polyphenol contents. Particularly, the content of rutin in buckwheat sprouts is dramatically elevated compared to that of buckwheat grains . Koyama et al .…”

Section: Introductionmentioning

confidence: 99%

“…Particularly, the content of rutin in buckwheat sprouts is dramatically elevated compared to that of buckwheat grains. 13,14 Koyama et al 15 reported that the rutin content rapidly increased to 1.09 g kg −1 FW (fresh weight) until day 6, and that the highest total phenol content in buckwheat sprouts was 1.62 g kg −1 FW at day 6. Kim et al 16 found that buckwheat sprouts had higher levels of CHA, orientin, and iso-orientin than buckwheat seeds.…”

Section: Introductionmentioning

confidence: 99%

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Dynamic changes in polyphenol compounds, antioxidant activity, and PAL gene expression in different tissues of buckwheat during germination

Ling

Xiao-ping

et al. 2018

J Sci Food Agric

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Present results showed that polyphenol compounds mainly accumulated in cotyledons and hypocotyls. There was a negative correlation between polyphenol compounds and PAL gene expression. The discrepancy suggested that polyphenol compounds might experience transportation within buckwheat sprouts. The study could provide useful information for further application of buckwheat in functional foods, and revelation of the correlation between bioactive components and related gene expressions. © 2018 Society of Chemical Industry.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Dynamic changes in polyphenol compounds, antioxidant activity, and PAL gene expression in different tissues of buckwheat during germination

Ling

Xiao-ping

et al. 2018

J Sci Food Agric

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“…Buckwheat proteins have relatively low digestibility, what is probably the reason of positive activities against obesity, constipation, colon tumour, mammary tumour, hypercholesterolaemia. The decreased digestibility of proteins may be caused by antinutritional factors (protease inhibitors, tannins, phytic acid) present in buckwheat (Yiming et al, 2015). Buckwheat does not contain gluten and therefore it may be used in gluten-free diets.…”

Section: Introductionmentioning

confidence: 99%

Buckwheat cultivars — phenolic compounds profiles and antioxidant properties

Mikulajová

Šedivá

Hybenová

et al. 2016

Acta Chimica Slovaca

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Common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum) cultivars originating in different world countries were investigated and compared for their quantitative and qualitative abundance of phenolics and flavonoids. Moreover, the antioxidant properties were tested using two different methods. The total phenolic and total flavonoid content ranged from 0.897 to 4.226 mg GAE g -1 dw and from 0.238 to 4.626 mg rutin g -1 dw, respectively. Flavonoids -rutin, quercetin, and hydroxybenzoic acids -gallic, protocatechuic, vanillic and syringic were identified and quantified. Rutin was the most abundant flavonoid and protocatechuic acid was the most abundant phenolic acid in evaluated cultivars. All cultivars showed significant antiradical properties, but their chelating activity was weak. The German cultivar of tartary buckwheat Lifago had significantly higher phenolic content and better antioxidant properties than other cultivars. The content of rutin was 24 times higher and free radicals scavenging activity about 70 % higher than the average value of other cultivars.

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“…The highest content of vitamin B 1 was observed at G4 (1.66 μg mL −1 ), which was nearly 2.68‐fold increase compared to the initial level. Similar changes in the contents of vitamins C and B 1 had also been reported in tartary buckwheat (Yiming et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…During germination, the large‐molecular carbohydrates such as starch are hydrolysed to low‐molecular reducing sugar to provide energy. A remarkable increase of the content of reducing sugar after germination was reported also in tartary buckwheat (Yiming et al ., ) and millet (Li et al ., ).…”

Section: Resultsmentioning

confidence: 99%

Impact of germination on the chemical components and bioactive properties of adlay (Coix lachryma‐jobi L.) water extract

Yang

et al. 2017

Int J of Food Sci Tech

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Summary In recent years, adlay water extract and related products have been widely consumed. This study investigated the chemical components and bioactive properties of adlay water extract at different germination stages. Glucose and maltose were significantly increased, whereas fructose was slightly decreased after germination. The contents of vitamins C and B1 in the water extract increased 1.61‐ and 2.68‐fold, respectively. The amounts of peptides, especially those with a molecular weight under 3000 Da, were significantly increased after germination. During germination, the level of total free amino acids rose from 54.09 to 128.22 μg mL−1, and the percentage of essential amino acids was elevated from 21.63% to 42.13%. Germination also substantially augmented the total phenolic content and antioxidant activity of the water extract. Moreover, the germinated adlay water extract showed higher inhibitory activity on angiotensin‐converting enzyme (ACE), xanthine oxidase and tyrosinase than the water extract of nongerminated adlay. These findings revealed that germination might be a potential way to improve the nutritional value and bioactive properties of adlay water extract.

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Evolution of nutrient ingredients in tartary buckwheat seeds during germination

Cited by 67 publications

References 12 publications

Dynamic changes in polyphenol compounds, antioxidant activity, and PAL gene expression in different tissues of buckwheat during germination

Dynamic changes in polyphenol compounds, antioxidant activity, and PAL gene expression in different tissues of buckwheat during germination

Buckwheat cultivars — phenolic compounds profiles and antioxidant properties

Impact of germination on the chemical components and bioactive properties of adlay (Coix lachryma‐jobi L.) water extract

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