A time-course study of flavonoids in the sprouts of tartary (Fagopyrum tataricum Gaertn.) buckwheats

A time-course study of flavonoids in the sprouts of tartary (Fagopyrum tataricum Gaertn.) buckwheats

The evolution, from 1 to 10 days after germination, of flavonoid content in sprouts of tartary buckwheat (Fagopyrum tataricum Gaertn.), grown in a greenhouse under low light conditions (16 mmol m�2 s�1), was investigated. Chlorogenic acid and flavonoids including C-glycosylflavones (orientin, isoo...

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Main Authors: Kim, Sun-Ju, Sarker, Md. Zaidul Islam, Maeda, Tomoo, Suzuki, Tatsuro, Hashimoto, Naoto, Takigawa, Shigenobu, Noda, Takahiro, Matsuura-Endo, Chie, Yamauchi, Hiroaki
Format: Article
Language:English
Published: Elsevier Inc. 2007
Subjects:
QD Chemistry
Online Access:http://irep.iium.edu.my/24862/
http://irep.iium.edu.my/24862/
http://irep.iium.edu.my/24862/
http://irep.iium.edu.my/24862/1/Sci_Hor_Kim.pdf
id iium-24862
recordtype eprints
spelling iium-248622013-01-18T08:33:20Z http://irep.iium.edu.my/24862/ A time-course study of flavonoids in the sprouts of tartary (Fagopyrum tataricum Gaertn.) buckwheats Kim, Sun-Ju Sarker, Md. Zaidul Islam Maeda, Tomoo Suzuki, Tatsuro Hashimoto, Naoto Takigawa, Shigenobu Noda, Takahiro Matsuura-Endo, Chie Yamauchi, Hiroaki QD Chemistry The evolution, from 1 to 10 days after germination, of flavonoid content in sprouts of tartary buckwheat (Fagopyrum tataricum Gaertn.), grown in a greenhouse under low light conditions (16 mmol m�2 s�1), was investigated. Chlorogenic acid and flavonoids including C-glycosylflavones (orientin, isoorientin, vitexin, isovitexin), rutin and quercetin were separated from the sprouts by HPLC and quantified with their commercial standards. Rutin content in the edible portion of the sprouts (mean 20 and 37 mg g�1 DWin ‘Hokkai T 8’ and ‘Hokkai T 10’, respectively) was 3- to 31-fold greater than that in the roots or pericarp. The free radical scavenging activity of seed sprouts was assessed through the 2,2-diphenyl-1- picrylhydrazyl (DPPH) assay. From 6 to 10 days after sowing, the free radical scavenging activity in the edible portions rose significantly from 1.52 to 2.33 mmol Trolox equiv. g�1 DWin ‘Hokkai T 8’ and from 1.46 to 2.09 mmol Trolox equiv. g�1 DWin ‘Hokkai T 10’, but differences between ‘Hokkai T 8’ and ‘Hokkai T 10’ were not significant. As the results, the sprouts of tartary buckwheat, particularly those of ‘Hokkai T 10’ are strongly recommended as new high rutin food. Elsevier Inc. 2007 Article PeerReviewed application/pdf en cc_by_nd http://irep.iium.edu.my/24862/1/Sci_Hor_Kim.pdf Kim, Sun-Ju and Sarker, Md. Zaidul Islam and Maeda, Tomoo and Suzuki, Tatsuro and Hashimoto, Naoto and Takigawa, Shigenobu and Noda, Takahiro and Matsuura-Endo, Chie and Yamauchi, Hiroaki (2007) A time-course study of flavonoids in the sprouts of tartary (Fagopyrum tataricum Gaertn.) buckwheats. Scientia Horticulturae, 115 (1). pp. 13-18. ISSN 03044238 http://dx.doi.org/10.1016/j.scienta.2007.07.018 doi:10.1016/j.scienta.2007.07.018
repository_type Digital Repository
institution_category Local University
institution International Islamic University Malaysia
building IIUM Repository
collection Online Access
language English
topic QD Chemistry
spellingShingle QD Chemistry
Kim, Sun-Ju
Sarker, Md. Zaidul Islam
Maeda, Tomoo
Suzuki, Tatsuro
Hashimoto, Naoto
Takigawa, Shigenobu
Noda, Takahiro
Matsuura-Endo, Chie
Yamauchi, Hiroaki
A time-course study of flavonoids in the sprouts of tartary (Fagopyrum tataricum Gaertn.) buckwheats
description The evolution, from 1 to 10 days after germination, of flavonoid content in sprouts of tartary buckwheat (Fagopyrum tataricum Gaertn.), grown in a greenhouse under low light conditions (16 mmol m�2 s�1), was investigated. Chlorogenic acid and flavonoids including C-glycosylflavones (orientin, isoorientin, vitexin, isovitexin), rutin and quercetin were separated from the sprouts by HPLC and quantified with their commercial standards. Rutin content in the edible portion of the sprouts (mean 20 and 37 mg g�1 DWin ‘Hokkai T 8’ and ‘Hokkai T 10’, respectively) was 3- to 31-fold greater than that in the roots or pericarp. The free radical scavenging activity of seed sprouts was assessed through the 2,2-diphenyl-1- picrylhydrazyl (DPPH) assay. From 6 to 10 days after sowing, the free radical scavenging activity in the edible portions rose significantly from 1.52 to 2.33 mmol Trolox equiv. g�1 DWin ‘Hokkai T 8’ and from 1.46 to 2.09 mmol Trolox equiv. g�1 DWin ‘Hokkai T 10’, but differences between ‘Hokkai T 8’ and ‘Hokkai T 10’ were not significant. As the results, the sprouts of tartary buckwheat, particularly those of ‘Hokkai T 10’ are strongly recommended as new high rutin food.
format Article
author Kim, Sun-Ju
Sarker, Md. Zaidul Islam
Maeda, Tomoo
Suzuki, Tatsuro
Hashimoto, Naoto
Takigawa, Shigenobu
Noda, Takahiro
Matsuura-Endo, Chie
Yamauchi, Hiroaki
author_facet Kim, Sun-Ju
Sarker, Md. Zaidul Islam
Maeda, Tomoo
Suzuki, Tatsuro
Hashimoto, Naoto
Takigawa, Shigenobu
Noda, Takahiro
Matsuura-Endo, Chie
Yamauchi, Hiroaki
author_sort Kim, Sun-Ju
title A time-course study of flavonoids in the sprouts of tartary (Fagopyrum tataricum Gaertn.) buckwheats
title_short A time-course study of flavonoids in the sprouts of tartary (Fagopyrum tataricum Gaertn.) buckwheats
title_full A time-course study of flavonoids in the sprouts of tartary (Fagopyrum tataricum Gaertn.) buckwheats
title_fullStr A time-course study of flavonoids in the sprouts of tartary (Fagopyrum tataricum Gaertn.) buckwheats
title_full_unstemmed A time-course study of flavonoids in the sprouts of tartary (Fagopyrum tataricum Gaertn.) buckwheats
title_sort time-course study of flavonoids in the sprouts of tartary (fagopyrum tataricum gaertn.) buckwheats
publisher Elsevier Inc.
publishDate 2007
url http://irep.iium.edu.my/24862/
http://irep.iium.edu.my/24862/
http://irep.iium.edu.my/24862/
http://irep.iium.edu.my/24862/1/Sci_Hor_Kim.pdf
first_indexed 2023-09-18T20:37:11Z
last_indexed 2023-09-18T20:37:11Z
_version_ 1777409123728490496

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