Low concentration of sodium bicarbonate improves the bioactive compound levels and antioxidant and alpha-glucosidase inhibitory activities of tartary buckwheat sprouts

卷:224

Qin, Peiyou ; Wei, Aichun ; Zhao, Degang ; Yao, Yang ; Yang, Xiushi ; Dun, Baoqing ; Ren, Guixing

Chinese Acad Agr Sci

关键词: Tartary buckwheat;    Flavonoids;    Total phenolic compounds;    D-chiro-inositol;    DPPH radical-scavenging activity;    alpha-Glucosidase inhibitory activity;   

DOI  :  10.1016/j.foodchem.2016.12.059

学科分类：食品科学和技术

【 摘 要 】

This study aimed to investigate the effects of different concentrations of sodium bicarbonate (NaHCO3) on the accumulation of flavonoids, total phenolics and D-chiro-inositol (DCI), as well as the antioxidant and ot-glucosidase inhibitory activities, in tartary buckwheat sprouts. Treatment with low concentrations of NaHCO3 (0.05, 0.1, and 0.2%) resulted in an increase in flavonoids, total phenolic compounds and DCI concentrations, and improved DPPH radical-scavenging and alpha-glucosidase inhibition activities compared with the control (0%). The highest levels of total flavonoids (26.69 mg/g DW), individual flavonoids (rutin, isoquercitrin, quercetin, and kaempferol), total phenolic compounds (29.31 mg/g DW), DCI (12.56 mg/g DW), as well as antioxidant and alpha-glucosidase inhibition activities, were observed in tartary buckwheat sprouts treated with 0.05% NaHCO3 for 96 h. These results indicated that appropriate treatment with NaHCO3 could improve the healthy benefits of tartary buckwheat sprouts. (C) 2016 Elsevier Ltd. All rights reserved.