Effects of light sources on major flavonoids and antioxidant activity in common buckwheat sprouts

Nam, Tae Gyu; Kim, Dae‐Ok; Eom, Seok Hyun

doi:10.1007/s10068-017-0204-1

Cited by 76 publications

(58 citation statements)

References 33 publications

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“…Ren and Sun [ 39 ] determined 7.60 and 42.24 mg/g of rutoside in nine-day buckwheat and Tartary buckwheat sprouts, respectively. Rutoside content in nine-day buckwheat sprouts was also described by Nam et al [ 40 ] and the level was similar (2.66–3.25 mg/g) to our study. Suzuki et al [ 38 ] declared no presence of rutoside in roots of buckwheat sprouts and only trace amounts in roots of Tartary buckwheat sprouts.…”

Section: Resultssupporting

confidence: 92%

Microorganisms and Biostimulants Impact on the Antioxidant Activity of Buckwheat (Fagopyrum esculentum Moench) Sprouts

et al. 2020

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The study analyzes the influence of plant growth promoters and biological control agents on the chemical composition and antioxidant activity (AA) in the sprouts of buckwheat. The AA of cv. Kora sprouts was higher than cv. Panda, with 110.0 µM Fe2+/g (FRAP—Ferric Reducing Antioxidant Power), 52.94 µM TRX (Trolox)/g (DPPH—1,1-diphenyl-2-picrylhydrazyl), 182.7 µM AAE (Ascorbic Acid Equivalent)/g (Photochemiluminescence—PCL—ACW—Water-Soluble Antioxidant Capacity) and 1.250 µM TRX/g (PCL—ACL—Lipid-Soluble Antioxidant Capacity). The highest AA was found in the sprouts grown from seeds soaked in Ecklonia maxima extract and Pythium oligandrum (121.31 µM Fe2+/g (FRAP), 56.33 µM TRX/g (DPPH), 195.6 µM AAE/g (PCL—ACW) and 1.568 µM TRX/g (PCL—ACL). These values show that the antioxidant potential of buckwheat sprouts is essentially due to the predominant hydrophilic fraction of antioxidants. The AA of the sprouts was strongly correlated with total polyphenol content.

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Section: Resultssupporting

confidence: 92%

Microorganisms and Biostimulants Impact on the Antioxidant Activity of Buckwheat (Fagopyrum esculentum Moench) Sprouts

et al. 2020

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“…In general, somewhat lower changes were observed in CC compared to the HC, but this can be explained by the lower values of TF for the control in HC (7.0 mg QE/g d.w.) compared to the control from the CC (8.3 mg QE/g d.w.). Recently was proved that flavonoids in sprouts were accumulated more under light irradiation than under dark 59 . Therefore, CC is evidently more favorable for the production of lettuces with higher TF.…”

Section: Resultsmentioning

confidence: 99%

The enhancement of plant secondary metabolites content in Lactuca sativa L. by encapsulated bioactive agents

Jurić

Stracenski

Król-Kilińska

et al. 2020

Sci Rep

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encapsulated bioactive agents applied to the Lactuca sativa L. present an innovative approach to stimulate the production of plant secondary metabolites increasing its nutritive value. calcium and copper ions were encapsulated in biopolymeric microparticles (microspheres and microcapsules) either as single agents or in combination with biocontrol agents, Trichoderma viride spores, a fungal plant growth mediator. Both, calcium and copper ions are directly involved in the synthesis of plant secondary metabolites and alongside, Trichoderma viride can provide indirect stimulation and higher uptake of nutrients. All treatments with microparticles had a positive effect on the enhancement of plant secondary metabolites content in Lactuca sativa L. the highest increase of chlorophylls, antioxidant activity and phenolic was obtained by calcium-based microparticles in both, conventionally and hydroponically grown lettuces. non-encapsulated fungus Trichoderma viride enhanced the synthesis of plant secondary metabolites only in hydroponics cultivation signifying the importance of its encapsulation. encapsulation proved to be simple, sustainable and environmentally favorable for the production of lettuce with increased nutritional quality, which is lettuce fortified with important bioactive compounds.Plant secondary metabolites (PSM) are natural sources of biologically active compounds used for a healthy diet, in traditional medicine and in a wide range of industrial applications 1 . The interest in enhancing PSM production is focused to obtain high yields suitable for commercial exploitation. Plant content of secondary plant metabolites is affected by genetic, environmental, and agronomic factors 2 . A variety of strategies (screening and selection of high-yielding cell lines, the culture of cells from various plant parts, suspension culture, induction by elicitors, metabolic engineering, optimizing media, plant growth regulators, etc.) 3 as well as treatments with microspheres loaded with chemical and biological agents 4 were used for enhancing PSM production in plant cell culture.PSM such as polyphenols encompasses several classes of structurally diverse natural products biogenetically arising from the shikimate-phenylpropanoids-flavonoids pathways. Plants require these compounds for pigmentation, growth, reproduction, resistance to pathogens and for many other functions and they represent the adaptive characteristics that were subjected to the natural selection during evolution. In comparison to the animals, plants synthesize a broader spectrum of PSM because of the immobility and impossibility to escape predators, thus they evolved such a chemically based defense against predators 5 . The number of plant secondary metabolites in fresh lettuce can be improved with the addition of desirable compounds during the growth which is readily available for the plant root uptake. Higher PSM share would also have an important impact on human health by improving the antioxidant and nutrient intake through the human diet 6,7 .With the...

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“…The antioxidant capacity of the control and puffed turmeric extracts was investigated using the well-accepted DPPH radical-scavenging, ABTS radical-scavenging, and FRAP assays [29]. Although the mechanisms of the antioxidant capacity assessment methods were different [30,31], the results showed the same patterns. Specifically, the DPPH radical-scavenging capacity of the turmeric extract was increased by puffing from 8.03 ± 0.27 for the control to 10.63 ± 0.92, 11.74 ± 1.24, 11.88 ± 1.42, and 11.89 ± 1.62 mg VCE/g dried turmeric for the samples created at 686, 784, 882, and 980 kPa, respectively (Figure 3A).…”

Section: Resultsmentioning

confidence: 99%

Puffing as a Novel Process to Enhance the Antioxidant and Anti-Inflammatory Properties of Curcuma longa L. (Turmeric)

et al. 2019

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Curcuma longa L. (turmeric) is used as a food spice; however, its strong taste restricts wider applications as a food ingredient despite its well-known health benefits. To develop an effective yet simple process for enhancing its antioxidant and anti-inflammatory activities, turmeric was gun-puffed at various pressures. Puffed turmeric exhibited an increase in its brown color and porous structures, indicating the occurrence of the Maillard reaction and vaporization during the process. Proximal analysis revealed that puffing did not alter the major constituents, although a very small decrease in crude fat extraction was observed under some circumstances. Total phenolic compounds in the extract were significantly increased after puffing, and subsequent assessment of antioxidant capacity, as determined using independent 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays, demonstrated enhanced antioxidant capacity in a puffing-pressure-dependent manner. Turmeric extract was further tested for the regulation of inflammatory responses in the murine macrophage RAW264.7 cell line. Suppression of pro-inflammatory cytokines interleukin (IL)-6 and tumor necrosis factor (TNF)-α in lipopolysaccharides (LPS)-induced macrophages was amplified using puffed-turmeric extracts compared to the control extract. Furthermore, macrophage-activation assessment revealed downregulated expression of inflammation-relevant cluster of differentiation (CD)80 and CD86 using puffed-turmeric extract in a puffing-pressure-dependent manner. However, expression of major histocompatibility complex (MHC)-II, which controls adoptive immunity, was not affected by treatment with any of the turmeric extracts. Overall, the current study demonstrated that puffing is a promising and simple method for enhancing the antioxidant and anti-inflammatory properties of turmeric.

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Effects of light sources on major flavonoids and antioxidant activity in common buckwheat sprouts

Cited by 76 publications

References 33 publications

Microorganisms and Biostimulants Impact on the Antioxidant Activity of Buckwheat (Fagopyrum esculentum Moench) Sprouts

Microorganisms and Biostimulants Impact on the Antioxidant Activity of Buckwheat (Fagopyrum esculentum Moench) Sprouts

The enhancement of plant secondary metabolites content in Lactuca sativa L. by encapsulated bioactive agents

Puffing as a Novel Process to Enhance the Antioxidant and Anti-Inflammatory Properties of Curcuma longa L. (Turmeric)

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