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KMID : 0665420200350060590
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Korean Journal of Food Culture
2020 Volume.35 No. 6 p.590 ~ p.596
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Changes of Antioxidant Activity as affected by cultivation period in Buckwheat (Fagopyrum species) Sprouts
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Kim Hyun-Young
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Abstract
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Buckwheat (Fagopyrum species) has long been an excellent functional food. Besides, buckwheat sprouts contain variousfunctional substances. In this study, we investigated the antioxidant activity of buckwheat sprouts in the context of cultivarsharvested after different cultivation periods (0, 3, 5, 7, 9, 13, and 15 days after planting). Buckwheat sprouts were cultivatedat 25oC for up to 15 days and then extracted with ethanol. Antioxidant components were then extracted from sprouts andleaves using a freeze dryer. The total polyphenolic content, flavonoid content, and antioxidant activity were then analyzed.
The total polyphenol content increased from 32.26 mg GA eq/100 g for raw buckwheat to 114.75 mg GA eq/100 g after7 days of cultivation. Also, the flavonoid content increased from 20.61 mg catechin eq/100 g (0 days) to 56.54 mg/g after9 days of cultivation. The DPPH radical scavenging activity (concentration of extract at 0.25 mg/mL) increased from 7.89%at day 0 to 53.48% after 9 days of cultivation. Additionally, the ABTS radical scavenging activity increased from 10.26%at day 0 to 32.89% after 7 days of cultivation; of note, the activity decreased afterward. These results suggest that the bestbuckwheat sprouts with higher biological activities are those cultivated for 7-9 days. For a complete understanding of thepotential of buckwheat sprouts as functional foods, we plan to further analyze their antioxidant activity in the future.
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KEYWORD
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Buckwheat, sprout, antioxidant activity, polyphenol, flavonoid, chlorophyll, free amino acid
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