Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Changes of Antioxidant Activity as affected by cultivation period in Buckwheat (Fagopyrum species) Sprouts

재배기간에 따른 쓴메밀(Fagopyrum tataricum Gaertner)싹의 항산화 활성 및 생리활성 평가

  • Kim, Hyun Young (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration) ;
  • Woo, So-Yeun (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration) ;
  • Seo, Woo Duck (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Mi Ja (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration)
  • 김현영 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 우소연 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 서우덕 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 이미자 (농촌진흥청 국립식량과학원 작물기초기반과)
  • Received : 2020.12.02
  • Accepted : 2020.12.17
  • Published : 2020.12.31
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Abstract

Buckwheat (Fagopyrum species) has long been an excellent functional food. Besides, buckwheat sprouts contain various functional substances. In this study, we investigated the antioxidant activity of buckwheat sprouts in the context of cultivars harvested after different cultivation periods (0, 3, 5, 7, 9, 13, and 15 days after planting). Buckwheat sprouts were cultivated at 25℃ for up to 15 days and then extracted with ethanol. Antioxidant components were then extracted from sprouts and leaves using a freeze dryer. The total polyphenolic content, flavonoid content, and antioxidant activity were then analyzed. The total polyphenol content increased from 32.26 mg GA eq/100 g for raw buckwheat to 114.75 mg GA eq/100 g after 7 days of cultivation. Also, the flavonoid content increased from 20.61 mg catechin eq/100 g (0 days) to 56.54 mg/g after 9 days of cultivation. The DPPH radical scavenging activity (concentration of extract at 0.25 mg/mL) increased from 7.89% at day 0 to 53.48% after 9 days of cultivation. Additionally, the ABTS radical scavenging activity increased from 10.26% at day 0 to 32.89% after 7 days of cultivation; of note, the activity decreased afterward. These results suggest that the best buckwheat sprouts with higher biological activities are those cultivated for 7-9 days. For a complete understanding of the potential of buckwheat sprouts as functional foods, we plan to further analyze their antioxidant activity in the future.

Keywords

References

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