期刊
FOOD CHEMISTRY
卷 141, 期 1, 页码 552-556出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.03.032
关键词
Buckwheat sprout; Antioxidant; Anthocyanin; Rutin; Light composition; UV-B
The effects of various light compositions on the levels of anthocyanin, rutin and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity in buckwheat (Fagopyrum esculentum Moench) sprouts were evaluated. Dark-grown 6-day-old buckwheat sprouts were irradiated with different sources of visible and ultraviolet (UV) light. Particularly, we examined the effect of UV-B at wavelengths of 260-320 nm, 280-320 nm, and 300-320 nm on the production of flavonoid compounds, using multiple fluorescent lights and cylinders that filter out certain portions of the UV-B. The results showed that irradiation with UV-B > 300 nm increased the levels of anthocyanin and rutin, as well as the DPPH radical scavenging activity. When sprouts were irradiated with UV-B light at wavelengths of 260-300 nm, yellowing or withering occurred within 24 h of irradiation, indicating that wavelengths in this range are detrimental to the growth of buckwheat sprouts. (C) 2013 Elsevier Ltd. All rights reserved.
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