Microwave irradiation enhances the germination rate of tartary buckwheat and content of some compounds in its sprouts

• Autorzy: Wang S. , Wang J. , Guo Y.
• Języki publikacji: EN

Abstrakty

EN

Tartary buckwheat (Fagopyrum tataricum) seeds were irradiated with microwaves at various power levels of 200, 400, 600 and 800 W for 10 or 30 s. The irradiated grains were germinated for 3, 5, and 7 days and harvested. The germination rate of the tartary buckwheat seeds and contents of some compounds in the sprouts were investigated. The results showed that the exposure to 600 W microwaves for 10 s resulted in the highest fi nal germination rate after 7 days of germination, which was 2 times that of the control. The exposure of seeds to 800 W for 30 s showed the lowest germination rate (approximately 10%), which decreased by 87% compared with the control (p<0.05). The exposure at 600 W for 30 s stimulated the total flavones content, reduced the sugar and soluble protein contents, and increased the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The highest free amino acid content (11 mg/g) was observed in 5-day sprouts exposed to 800 W for 10 s. Moreover, the microwave treatment had a positive effect on the catalase (CAT) and superoxide dismutase (SOD) activity.

Słowa kluczowe

EN

tartary buckwheat; Fagopyrum tataricum; seed; seed germination; microwave irradiation; enhancing; germination; sprout; compound content

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2018
• Tom: 68
• Numer: 3
• Opis fizyczny: p.195-205,fig.,ref.

Twórcy

autor

Wang S.

• Biological and Chemical Engineering Institute, Anhui Polytechnic University, Wuhu 241000, China

autor

Wang J.

• Biological and Chemical Engineering Institute, Anhui Polytechnic University, Wuhu 241000, China

autor

Guo Y.

• Biological and Chemical Engineering Institute, Anhui Polytechnic University, Wuhu 241000, China

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Identyfikatory

DOI

10.1515/pjfns-2017-0025