Work

Effect of Electrolyzed Water on Nutrient Composition and GABA Content of Germinated Tartary Buckwheat Sprouts and Their Antioxidant Potential

Year: 2025

Type: article

Abstract: ABSTRACT Tartary buckwheat sprouts exhibit a higher nutrient content, bioactive substances, and antioxidant capacity compared to Tartary buckwheat grains. However, the utilization of buckwheat is mostly limited to the consumption of its seeds at present. To enhance the appeal of natural green vegetable products and improve the edible qualities of Tartary buckwheat sprouts, a study was conducted using Tartary buckwheat seeds to investigate growth characteristics, nutrient composition, bioactive components, and antioxidant activity. The study utilized varying types of electrogenic functional water, including strong alkali, weak alkali, slight acid, and strong acid. Results showed that slightly acidic electrogenic functional water (SAEW3) with a pH of 6.3 and ACC of 22.08 mg·L−1 significantly improved the germination rate (95.12%) and bud length (10.95 cm) of Tartary buckwheat sprouts compared to tap water. This water also led to increased nutrient and bioactive ingredient content, as well as enhanced antioxidant capacity. Further research on the accumulation mechanism of gamma‐aminobutyric acid (GABA) was conducted by adjusting the pH and effective chlorine concentration of the slightly acidic electrogenic functional water. This study aims to provide theoretical guidance for the cultivation of Tartary buckwheat sprouts and the development of functional foods.

Source: Journal of Food Process Engineering

DOI: 10.1111/jfpe.70185