Effects of microwave and exogenous l-phenylalanine treatment on phenolic constituents, antioxidant capacity and enzyme inhibitory activity of Tartary buckwheat sprouts

• Published in: Food science and biotechnology Vol. 32; no. 1; pp. 11 - 19
• Main Authors: Peng, Wenping, Wang, Nan, Wang, Shunmin, Wang, Junzhen, Bian, Zixiu
• Format: Journal Article
• Language: English
• Published: Singapore Springer Nature Singapore 01.01.2023; Springer Nature B.V
• Subjects: Antioxidants; Buckwheat; Chemistry; Chemistry and Materials Science; Correlation analysis; Fagopyrum tataricum; Flavonoids; Food Science; Germination; Nutrition; Phenolic compounds; Phenols; Phenylalanine; Polyphenols; Principal components analysis; Research Article; Seeds; Microwave; Antioxidant ability; Tartary buckwheat; Flavonoids; phenylalanine; l-phenylalanine
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-022-01172-2

The phenolic substances, antioxidant capacity, and enzyme inhibitory activity of germinated Fagopyrum tataricum (Tartary buckwheat) under different microwave and l -phenylalanine ( l -Phe) were investigated for the potential of enriching polyphenols. With the germination of seeds, the contents of total phenolics and total flavonoids increased, the antioxidant capacity and enzyme inhibitory activity were enhanced. The highest contents of total phenolics and total flavonoids in Tartary buckwheat sprouts were 17.41 mg GAE/g and 6.26 g RE/100 g DW (7 days), respectively. Correlation analysis and principal component analysis indicated that T 3 (microwave 250 W, 90 s; l -Phe 2.9 mmol/L) could effectively improve the content of polyphenols, enzyme inhibition activity and antioxidant capacity of Tartary buckwheat sprouts obviously. This study hopes to provide some new ideas for enriching phenolics and improving antioxidation of Tartary buckwheat sprouts.