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Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(1): 169-176
Effects of light sources on major flavonoids and antioxidant activity in common buckwheat sprouts
Tae Gyu Nam1, Dae-Ok Kim2, Seok Hyun Eom3
1Korea Food Research Institute, Seongnam 13539, Korea, 2Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Korea, 3Department of Horticultural Biotechnology, Kyung Hee University, Yongin 17104, Korea
ABSTRACT
It is known that flavonoids in sprouts were accumulated more under light irradiation than under dark. Light source affecting flavonoid accumulation in sprouts is still investigating. We evaluated the effects of light sources, including red, blue and fluorescent lights, on the flavonoid accumulation and antioxidant activity in common buckwheat sprouts. Experimental results showed that blue light significantly enhanced the contents of C-glycosylflavones, including orientin, vitexin and their isomers, and rutin and a rutin isomer. Sprouts grown under blue light exhibit also the highest total phenolics and total flavonoids as well as the highest antioxidant activities. It was found that isoorientin is the highest antioxidant flavonoid whereas numerous former studies suggested that rutin is a typical antioxidant compound in common buckwheat. These results indicated that blue light could be applied for enhancing not only the content of flavonoids but also antioxidant activity in common buckwheat sprouts.
KEYWORD
Common buckwheat sprouts, Light-emitting diode (LED), Light source, Quercetin-3-O-robinobioside, Rutin, Antioxidant activity
Food Science and Biotechnology 2018 ; 27(1): 169-176
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