Sprouted buckwheat an important vegetable source of antioxidants
Year: 2012
Type: article
Abstract: Germination process is the only food processing which provides asignificant increase of the nutritional value by enhancing the bioavailabilityof some nutritional compounds, such as vitamins. The aim of our study wasto test the antioxidant properties of the buckwheat sprout. The totalpolyphenols, flavonoids and ascorbic acid contents during seven days ofgermination were determined. The results indicate that important changesoccur in the amount of biologically active compounds during germination:the amount of polyphenols increases from 50.26 to 298.03 mg/100g d.w.,the amount of rutin increases from 13.66 to 283.43 mg/100g d.w., theamount of quercitin increases from 4.77 to 223.76 mg/100g d.w., whereasthe amount of ascorbic acid increases from 0 to 1.09 mg/100g d.w. Due tothe excellent antioxidant properties, the buckwheat sprouts can beconsidered good candidate ingredients for functional foods to be used forlowering the risk of various diseases and/or for exerting health promotingeffects in addition to its nutritive value.
Authors: Caterina Brajdes, Camelia Vizireanu
Language: English
Topic: Seed and Plant Biochemistry
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2106088165