Evolution of nutrient ingredients in tartary buckwheat seeds during germination

卷:186

Zhou Yiming ; Wang Hong ; Cui Linlin ; Zhou Xiaoli ; Tang Wen ; Song Xinli

关键词: Tartary buckwheat;    Germination;    Nutrient components;    Antioxidation;   

DOI  :  10.1016/j.foodchem.2015.03.115

学科分类：食品科学和技术

【 摘 要 】

Evolution of nutrient components and the antioxidative activity of seed sprouts of tartary buckwheat (Fagopyrum tataricum L. Gaertn) were investigated in the course of germination. Results showed that the contents of total flavonoids increased with germination time and leveled off after the third germination day with the changing trend of rutin and quercetin opposite to each other. The decrease of total protein and total sugar contents in the germinated seeds was accompanied respectively by an increase of amino acid and reducing sugar contents. The contents of vitamin C (V-c) and B-1(V-B1) exhibited a minimum with no appreciable changes found for vitamin B-2 (V-B2) and B-6 (V-B6). The contents of total chlorophyll, chlorophyll A and B all exhibited a maximum on the fifth germination day. The contents of fatty acids had no regular changing trend with germination time. The free radical-scavenging activities of the seeds increased with germination time and were caused by an increase in their antioxidative activity. (C) 2015 Elsevier Ltd. All rights reserved.