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Ivan Kreft - One of the best experts on this subject based on the ideXlab platform.
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Overview of Buckwheat Resources in the World
Buckwheat Germplasm in the World, 2018Co-Authors: Meiliang Zhou, Ivan Kreft, Chen Ruan, Xianyu Deng, Yu Tang, Yi-xiong TangAbstract:Abstract Buckwheat is a dicotyledonous herb which belongs to the Polygonaceae family and the Fagopyrum genus. Buckwheat is a joint name of two cultivated species, common Buckwheat (Fagopyrum esculentum Moench) and Tartary Buckwheat (Fagopyrum tataricum Gaertn). Though it is actually not a kind of triticeae, the usages of Buckwheat seeds (achenes) are quite similar to graminaceous crops, so the agriculturists judge it as a kind of triticeae. Various popular names given to Buckwheat have been used to trace its migration through Asia and Europe and are still used to confirm the origin of Buckwheat. Today common Buckwheat is called ogal in India, mite phapar in Nepal, jare in Bhutan, grecicha kul’turnaja in Russia. grechka in Ukraine and gryka, tatarka gryka, or poganka in Poland. It is called pohanka in the Czech Republic and Slovakia. In Sweden it is bovete, in Denmark boghvede, and in Finland common Buckwheat is tattari. In Slovenia it is ajda, hajdina, or idina, in Bosnia, Serbia, Montenegro, and Croatia it is heljda. In France it is called sarrasin, ble noir, renouee, and bouquette; in Breton (North-Western France) it is gwinizh-du, in Italy fagopiro, grano saraceno, sarasin, and faggina, and in Germany Buchweizen or Heidekorn (Hammer 1986). In Korean it is maemil. It is referred to as soba in Japan where the same word also is used for Buckwheat noodles. In Mandarin common Buckwheat is called tian qiao mai while Tartary Buckwheat is referred to as ku qiao mai. Buckwheat is widely cultivated around the world and in some areas it is a major crop. Buckwheat seeds are rich in proteins with well-balanced amino acid composition, fibers, vitamins and minerals. The content of flavonoids, a kind of bioactive substance, is also substantial. Treated as a functional food, Buckwheat has drawn the attention of the wider world.
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Nutritional Value of Buckwheat Proteins and Starch
Molecular Breeding and Nutritional Aspects of Buckwheat, 2016Co-Authors: V. Škrabanja, Ivan KreftAbstract:Buckwheat flour and groats are nutritionally rich, and foods prepared from Buckwheat have beneficial effects on human health. Among the important health effects are a decrease in the serum concentration of cholesterol and a decrease in glycemic and insulin indexes after consumption of Buckwheat foods/meals. Buckwheat proteins have been reported to prevent gallstone formation more readily than soy protein isolates, and they may slow mammary carcinogenesis and suppress colon carcinogenesis. These effects are most probably connected with the limited digestibility of Buckwheat proteins. Groats prepared using the traditional method of boiling Buckwheat grain before dehusking followed by slow drying contain less than 48% (dry matter basis) of rapidly available starch, in comparison to white wheat bread where the corresponding value is close to 59%. Cooked Buckwheat groats with the lowest glycemic index were accepted as the most satiating meal among the Buckwheat samples tested.
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UV-B radiation affects flavonoids and fungal colonisation in Fagopyrum esculentum and F. tataricum
Central European Journal of Biology, 2012Co-Authors: Marjana Regvar, Urška Bukovnik, Matevž Likar, Ivan KreftAbstract:In the present study, we have evaluated the effects of increased UV-B radiation that simulates 17% ozone depletion, on fungal colonisation and concentrations of rutin, catechin and quercetin in common Buckwheat ( Fagopyrum esculentum ) and tartary Buckwheat ( Fagopyrum tataricum ). Induced root growth and reduced shoot:root ratios were seen in both of these Buckwheat species after enhanced UV-B radiation. There was specific induction of shoot quercetin concentrations in UV-B-treated common Buckwheat, whereas there were no specific responses for flavonoid metabolism in tartary Buckwheat. Root colonisation with arbuscular mycorrhizal fungi significantly reduced catechin concentrations in common Buckwheat roots, and induced rutin concentrations in tartary Buckwheat, but did not affect shoot concentrations of the measured phenolics. Specific UV-B-related reductions in the density of microsclerotia were observed in tartary Buckwheat, indicating a mechanism that potentially affects fungus-plant interactions. The data support the hypothesis that responses to enhanced UV-B radiation can be influenced by the plant pre-adaptation properties and related changes in flavonoid metabolism.
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tartary Buckwheat fagopyrum tataricum gaertn as a source of dietary rutin and quercitrin
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Nina Fabjan, Janko Rode, Iztok Jože Kosir, Zhuanhua Wang, Zheng Zhang, Ivan KreftAbstract:Two samples of tartary Buckwheat (Fagopyrum tataricum Gaertn.) from China and one from Luxembourg were studied by high-performance liquid chromatography (HPLC) to reveal the possibilities of growing tartary Buckwheat herb as a possible source of rutin, quercetin, and quercitrin. The content of rutin was determined as up to 3% dry weight (DW) in tartary Buckwheat herb. Quercitrin values were in the range of 0.01-0.05% DW. Only traces of quercetin were detected in just some of the samples. Tartary Buckwheat seeds contained more rutin (about 0.8-1.7% DW) than common Buckwheat seeds (0.01% DW). Rutin and quercetin content in seeds depends on variety and growing conditions. Tartary Buckwheat seeds contained traces of quercitrin and quercetin, which were not found in common Buckwheat seeds.
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composition and technological properties of the flour and bran from common and tartary Buckwheat
Food Chemistry, 2003Co-Authors: G. Bonafaccia, M. Marocchini, Ivan KreftAbstract:Abstract Common Buckwheat and tartary Buckwheat were milled in a stone mill. The contents of protein, lipid, starch, dietary fibre and vitamins B1, B2 and B6 were analysed in the flour and bran. There was a prevalence of unsaturated fatty acids—C18:1, C18:2, C18:3 and C20:1. In both species most lipid substances are concentrated in the bran. In common Buckwheat bran, protein content was 21.6%, and in tartary Buckwheat, 25.3%. There were relatively small differences in the contents of vitamins B1 and B2 between the two main utilisable milling fractions, but more substantial differences in the contents of vitamins B6 (up to 0.61 mg/100 g in the tartary Buckwheat bran fraction). Total B vitamin content was higher in tartary Buckwheat than in common Buckwheat. On the basis of these analyses, it can be concluded that tartary Buckwheat bran is an excellent food material with a potential for preventative nutrition.
Hiroaki Yamauchi - One of the best experts on this subject based on the ideXlab platform.
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comparison of phenolic compositions between common and tartary Buckwheat fagopyrum sprouts
Food Chemistry, 2008Co-Authors: I.s.m. Zaidul, Sigenobu Takigawa, Chie Matsuuraendo, Tatsuro Suzuki, Yuji Mukasa, Takahiro Noda, Naoto Hashimoto, Hiroaki YamauchiAbstract:The phenolic compositions of non-germinated/germinated seeds and seed sprouts (at 6–10 day-old) of common (Fagopyrum esculentum Moench) 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.
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comparison of phenolic compositions between common and tartary Buckwheat fagopyrum sprouts
Food Chemistry, 2008Co-Authors: I.s.m. Zaidul, Sigenobu Takigawa, Chie Matsuuraendo, Tatsuro Suzuki, Yuji Mukasa, Takahiro Noda, Naoto Hashimoto, Hiroaki YamauchiAbstract:The phenolic compositions of non-germinated/germinated seeds and seed sprouts (at 6–10 day-old) of common (Fagopyrum esculentum Moench) 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.
Tatsuro Suzuki - One of the best experts on this subject based on the ideXlab platform.
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influence of different led lamps on the production of phenolic compounds in common and tartary Buckwheat sprouts
Industrial Crops and Products, 2014Co-Authors: Jinhyuk Chun, Paulrayer Antonisamy, Tatsuro Suzuki, Mariadhas Valan Arasu, Naif Abdullah AldhabiAbstract:Abstract Lights are very important source of photosynthesis for plant growth and development. Blue and red lights among visible regions are the most useful for the photosynthesis. Recent advancements of light-emitting diodes (LEDs) technologies provide abundant opportunities to study the relationship between plant metabolites and different light sources. The objectives of this study were to evaluate the effects of various LEDs such as red (R), blue (B), red + blue (R + B) lamps on the levels of phenolic compounds such as chlorogenic acid, C -glycosylflavone (orientin, iso-orientin, vitexin, iso-vitexin), rutin and quercetin in seed sprouts of common and Tartary Buckwheats at 9 and 12 days after sowing (DAS). Plant growth was significantly influenced at 12 DAS by LED lamps. Their values were higher under B LED light in common Buckwheat sprouts, and R LED light in Tartary Buckwheat sprouts. Phenolic compounds were significantly affected only at 9 DAS by R LED light in common Buckwheat sprouts, but there is no effect on of Tartary Buckwheat sprouts by different LED lamps. Total phenolic contents in common Buckwheat sprouts were significantly differ, and as mean as follows [9 + 12 DAS] 36.02 > 34.12 > 33.12 mg g −1 DW under R, RB and B LEDs, respectively; in contrast, there were no differences in mean values of Tartary Buckwheat sprouts. In particular, rutin values in Tartary Buckwheat sprouts were documented 82% ( ca. 29 mg g −1 DW) of the total phenolic compounds; but only 14% (5 mg g −1 DW) in common Buckwheat sprouts. These results indicated that the levels of phenolic compounds in common Buckwheat sprouts tend to increase by the application of R LED at 9 DAS, but no differences in Tartary Buckwheat sprouts.
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Suitability of rice-Tartary Buckwheat for crossbreeding and for utilization of rutin.
Jarq-japan Agricultural Research Quarterly, 2009Co-Authors: Yuji Mukasa, Tatsuro Suzuki, Yutaka HondaAbstract:Rice-Tartary Buckwheat is a form of Tartary Buckwheat grown and used in place of rice in limited areas of Nepal, Bhutan, and southern China. It has a non-adhering hull that splits longitudinally in three, unlike other Tartary Buckwheats, which have an adhering hull that is hard to remove. Information on rice-Tartary Buckwheat is limited, and its suitability for crossbreeding is unclear. We reciprocally crossed Tartary and rice-Tartary Buckwheats, and backcrossed rice-Tartary-type progeny and Tartary Buckwheat. Hybridization using hot-water emasculation was successful, and over half of the hand-pollinated flowers set mature seeds. Segregation analyses revealed that the non-adhering hull is controlled by a single recessive gene. F2 segregates showed almost no relation between the non-adhering hull and earliness, suggesting that selection for early-maturing non-adhering-hulled plants is feasible. Progeny analysis of a cross between rice-Tartary-type plants and plants with a dark red cotyledon suggested no linkage between the two controlling loci. The rutin concentration in dehulled grain was stable after immersion in water, although that in flour rapidly decreased after the addition of water. Rice-Tartary Buckwheat is suitable for crossbreeding with Tartary Buckwheat, and the trait of non-adhering hull will allow the use of dehulled grain as a dietary source of rutin.
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comparison of phenolic compositions between common and tartary Buckwheat fagopyrum sprouts
Food Chemistry, 2008Co-Authors: I.s.m. Zaidul, Sigenobu Takigawa, Chie Matsuuraendo, Tatsuro Suzuki, Yuji Mukasa, Takahiro Noda, Naoto Hashimoto, Hiroaki YamauchiAbstract:The phenolic compositions of non-germinated/germinated seeds and seed sprouts (at 6–10 day-old) of common (Fagopyrum esculentum Moench) 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.
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comparison of phenolic compositions between common and tartary Buckwheat fagopyrum sprouts
Food Chemistry, 2008Co-Authors: I.s.m. Zaidul, Sigenobu Takigawa, Chie Matsuuraendo, Tatsuro Suzuki, Yuji Mukasa, Takahiro Noda, Naoto Hashimoto, Hiroaki YamauchiAbstract:The phenolic compositions of non-germinated/germinated seeds and seed sprouts (at 6–10 day-old) of common (Fagopyrum esculentum Moench) 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.
Yuji Mukasa - One of the best experts on this subject based on the ideXlab platform.
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Suitability of rice-Tartary Buckwheat for crossbreeding and for utilization of rutin.
Jarq-japan Agricultural Research Quarterly, 2009Co-Authors: Yuji Mukasa, Tatsuro Suzuki, Yutaka HondaAbstract:Rice-Tartary Buckwheat is a form of Tartary Buckwheat grown and used in place of rice in limited areas of Nepal, Bhutan, and southern China. It has a non-adhering hull that splits longitudinally in three, unlike other Tartary Buckwheats, which have an adhering hull that is hard to remove. Information on rice-Tartary Buckwheat is limited, and its suitability for crossbreeding is unclear. We reciprocally crossed Tartary and rice-Tartary Buckwheats, and backcrossed rice-Tartary-type progeny and Tartary Buckwheat. Hybridization using hot-water emasculation was successful, and over half of the hand-pollinated flowers set mature seeds. Segregation analyses revealed that the non-adhering hull is controlled by a single recessive gene. F2 segregates showed almost no relation between the non-adhering hull and earliness, suggesting that selection for early-maturing non-adhering-hulled plants is feasible. Progeny analysis of a cross between rice-Tartary-type plants and plants with a dark red cotyledon suggested no linkage between the two controlling loci. The rutin concentration in dehulled grain was stable after immersion in water, although that in flour rapidly decreased after the addition of water. Rice-Tartary Buckwheat is suitable for crossbreeding with Tartary Buckwheat, and the trait of non-adhering hull will allow the use of dehulled grain as a dietary source of rutin.
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comparison of phenolic compositions between common and tartary Buckwheat fagopyrum sprouts
Food Chemistry, 2008Co-Authors: I.s.m. Zaidul, Sigenobu Takigawa, Chie Matsuuraendo, Tatsuro Suzuki, Yuji Mukasa, Takahiro Noda, Naoto Hashimoto, Hiroaki YamauchiAbstract:The phenolic compositions of non-germinated/germinated seeds and seed sprouts (at 6–10 day-old) of common (Fagopyrum esculentum Moench) 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.
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comparison of phenolic compositions between common and tartary Buckwheat fagopyrum sprouts
Food Chemistry, 2008Co-Authors: I.s.m. Zaidul, Sigenobu Takigawa, Chie Matsuuraendo, Tatsuro Suzuki, Yuji Mukasa, Takahiro Noda, Naoto Hashimoto, Hiroaki YamauchiAbstract:The phenolic compositions of non-germinated/germinated seeds and seed sprouts (at 6–10 day-old) of common (Fagopyrum esculentum Moench) 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.
I.s.m. Zaidul - One of the best experts on this subject based on the ideXlab platform.
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comparison of phenolic compositions between common and tartary Buckwheat fagopyrum sprouts
Food Chemistry, 2008Co-Authors: I.s.m. Zaidul, Sigenobu Takigawa, Chie Matsuuraendo, Tatsuro Suzuki, Yuji Mukasa, Takahiro Noda, Naoto Hashimoto, Hiroaki YamauchiAbstract:The phenolic compositions of non-germinated/germinated seeds and seed sprouts (at 6–10 day-old) of common (Fagopyrum esculentum Moench) 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.
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comparison of phenolic compositions between common and tartary Buckwheat fagopyrum sprouts
Food Chemistry, 2008Co-Authors: I.s.m. Zaidul, Sigenobu Takigawa, Chie Matsuuraendo, Tatsuro Suzuki, Yuji Mukasa, Takahiro Noda, Naoto Hashimoto, Hiroaki YamauchiAbstract:The phenolic compositions of non-germinated/germinated seeds and seed sprouts (at 6–10 day-old) of common (Fagopyrum esculentum Moench) 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.
