Changes in phenolic content, phenylalanine ammonia-lyase (PAL) activity, and antioxidant capacity of two buckwheat sprouts in relation to germination

The level of flavonoids and amines in de-etiolated and methyl jasmonate treated seedling of common buckwheat

“…The level of flavonoids investigated reached the maximum merely after 4 days under day/night conditions. The results obtained confirm recently published data, showing that the total content of flavonoids and rutin in the sprouts of common buckwheat gradually increased to subsequently reach maximum levels after several days of growth in light conditions (Tsurunaga et al, 2013;Ren and Sun, 2014).…”

Potentially bioaccessible phenolics, antioxidant activity and nutritional quality of young buckwheat sprouts affected by elicitation and elicitation supported by phenylpropanoid pathway precursor feeding

“…Such relationship was also found in the studies involving the analysis of stricte chemical (e.g. methanolic, ethanolic) extracts of buckwheat sprouts (Ahmed et al, 2013;Christa & Soral-Smietana, 2008;Guo & Yao, 2006;Kim et al, 2004;Ren & Sun, 2014), as well as the previous studies concerning the antioxidant capacity of potentially bioavailable fractions of dried fruits with nuts (Kamiloglu, Pasli, Ozcelik, & Capanoglu, 2014) or enriched bakery products (Gawlik-Dziki, Dziki, Baraniak, & Lin, 2009;Gawlik-Dziki et al, 2013). Sprouting and the biotechnological treatments affect the nutraceutical potential of sprouted food; however, it should be kept in mind that its nutritional value may also change.…”

“…Buckwheat seems to meet these requirements being characterized by high quality proteins, starch, vitamins (e.g. B 1 , B 2 and B 3 ), minerals (iron, zinc and selenium) and a high content of flavonoids (phenolics with well-documented antioxidant, anticancer and anti-inflammatory activity) (Ahmed et al, 2013;Christa & Soral-Smietana, 2008;Guo & Yao, 2006;Kim, Kim, & Park, 2004;Ren & Sun, 2014). Buckwheat is consumed in a processed (milled to flour or cooked grouts), as well as in low-processed form (sprouts or leaves).…”

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

“…Recently, Chitarrini et al (2014) showed that the healthy antioxidant compounds present in buckwheat possess antimicrobial activity.Thus, the authors suggested that buckwheat antioxidants could be considered as markers for tolerance against mycotoxigenic pathogens and used for improving food safety (Chitarrini et al, 2014). Phenolic extracts from the sprouts of buckwheat also have been shown to exhibit strong antioxidant activity (Brajdes & Vizireanu, 2012;Ren & Sun, 2014). A study has shown that buckwheat honeys could protect non-site-specific hydroxyl radical-mediated DNA damage and site-specific hydroxyl radical-mediated DNA strand breaks under in vitro conditions (Zhou et al, 2012).…”