Effect of natural light periods on rutin, free amino acid and vitamin C contents in the sprouts of common (Fagopyrum esculentum Moench) and tartary (F. tataricum Gaertn.) buckwheats
Contents of rutin, free amino acids and vitamin C were measured with the sprouts of common buckwheat (Fagopyrum esculentum Moench, FE) and tartary buckwheat (F. tataricum Gaertn., FT), cultivated in darkness and/or under natural light conditions. Flavonoids, including rutin and quercetin were isolat...
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| Veröffentlicht in: | Food Science and Technology Research 2006, Vol.12(3), pp.199-205 |
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| creator | Kim, S.J Kawaharada, C Suzuki, T Saito, K Hashimoto, N Takigawa, S Noda, T Matsuura-Endo, C Yamauchi, H |
| description | Contents of rutin, free amino acids and vitamin C were measured with the sprouts of common buckwheat (Fagopyrum esculentum Moench, FE) and tartary buckwheat (F. tataricum Gaertn., FT), cultivated in darkness and/or under natural light conditions. Flavonoids, including rutin and quercetin were isolated from the sprouts of FE and FT by using HPLC and quantified with their authentic standard compounds. In FE sprouts, rutin content placed under natural light conditions was higher than from plants grown in darkness. In contrast, in FT sprouts rutin content was significantly affected both by days after seeding (DAS) and by lighting. On average, rutin content (55mg/g dry weight) of FT sprouts was 2.2-fold higher than that of FE sprouts. In both species, free amino acids levels were increased with increased natural light periods, and vitamin C content of the sprouts cultivated in darkness in both species was significantly lower than that of light-grown sprouts. Based on these characteristics, we concluded that the green sprouts of FT are a superior source of rutin, free amino acids and vitamin C. They could therefore be used as ‘functional foods’ fresh vegetables and freeze-dried powder. |
| doi_str_mv | 10.3136/fstr.12.199 |
| format | Article |
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Flavonoids, including rutin and quercetin were isolated from the sprouts of FE and FT by using HPLC and quantified with their authentic standard compounds. In FE sprouts, rutin content placed under natural light conditions was higher than from plants grown in darkness. In contrast, in FT sprouts rutin content was significantly affected both by days after seeding (DAS) and by lighting. On average, rutin content (55mg/g dry weight) of FT sprouts was 2.2-fold higher than that of FE sprouts. In both species, free amino acids levels were increased with increased natural light periods, and vitamin C content of the sprouts cultivated in darkness in both species was significantly lower than that of light-grown sprouts. Based on these characteristics, we concluded that the green sprouts of FT are a superior source of rutin, free amino acids and vitamin C. They could therefore be used as ‘functional foods’ fresh vegetables and freeze-dried powder.</description><identifier>ISSN: 1344-6606</identifier><identifier>EISSN: 1881-3984</identifier><identifier>DOI: 10.3136/fstr.12.199</identifier><language>eng</language><publisher>Tsukuba: Japanese Society for Food Science and Technology</publisher><subject>ascorbic acid ; buckwheat ; chemical constituents of plants ; common buckwheat ; cultivars ; darkness ; Fagopyrum esculentum ; Fagopyrum tataricum ; flavonoids ; free amino acids ; freeze drying ; grain sprouting ; nutrient content ; photophase ; quercetin ; raw vegetables ; rutin ; seed sprouts ; sprouts ; tartary buckwheat ; vitamin C</subject><ispartof>Food Science and Technology Research, 2006, Vol.12(3), pp.199-205</ispartof><rights>2006 by Japanese Society for Food Science and Technology</rights><rights>Copyright Japan Science and Technology Agency 2006</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c577t-9c94b09c7ef96ba6163fa529ec520655b766b1636033cea64901dbfaad179c073</citedby><cites>FETCH-LOGICAL-c577t-9c94b09c7ef96ba6163fa529ec520655b766b1636033cea64901dbfaad179c073</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,777,781,4010,27904,27905,27906</link.rule.ids></links><search><creatorcontrib>Kim, S.J</creatorcontrib><creatorcontrib>Kawaharada, C</creatorcontrib><creatorcontrib>Suzuki, T</creatorcontrib><creatorcontrib>Saito, K</creatorcontrib><creatorcontrib>Hashimoto, N</creatorcontrib><creatorcontrib>Takigawa, S</creatorcontrib><creatorcontrib>Noda, T</creatorcontrib><creatorcontrib>Matsuura-Endo, C</creatorcontrib><creatorcontrib>Yamauchi, H</creatorcontrib><title>Effect of natural light periods on rutin, free amino acid and vitamin C contents in the sprouts of common (Fagopyrum esculentum Moench) and tartary (F. tataricum Gaertn.) buckwheats</title><title>Food Science and Technology Research</title><addtitle>Food Science and Technology Research</addtitle><description>Contents of rutin, free amino acids and vitamin C were measured with the sprouts of common buckwheat (Fagopyrum esculentum Moench, FE) and tartary buckwheat (F. tataricum Gaertn., FT), cultivated in darkness and/or under natural light conditions. Flavonoids, including rutin and quercetin were isolated from the sprouts of FE and FT by using HPLC and quantified with their authentic standard compounds. In FE sprouts, rutin content placed under natural light conditions was higher than from plants grown in darkness. In contrast, in FT sprouts rutin content was significantly affected both by days after seeding (DAS) and by lighting. On average, rutin content (55mg/g dry weight) of FT sprouts was 2.2-fold higher than that of FE sprouts. In both species, free amino acids levels were increased with increased natural light periods, and vitamin C content of the sprouts cultivated in darkness in both species was significantly lower than that of light-grown sprouts. Based on these characteristics, we concluded that the green sprouts of FT are a superior source of rutin, free amino acids and vitamin C. They could therefore be used as ‘functional foods’ fresh vegetables and freeze-dried powder.</description><subject>ascorbic acid</subject><subject>buckwheat</subject><subject>chemical constituents of plants</subject><subject>common buckwheat</subject><subject>cultivars</subject><subject>darkness</subject><subject>Fagopyrum esculentum</subject><subject>Fagopyrum tataricum</subject><subject>flavonoids</subject><subject>free amino acids</subject><subject>freeze drying</subject><subject>grain sprouting</subject><subject>nutrient content</subject><subject>photophase</subject><subject>quercetin</subject><subject>raw vegetables</subject><subject>rutin</subject><subject>seed sprouts</subject><subject>sprouts</subject><subject>tartary buckwheat</subject><subject>vitamin C</subject><issn>1344-6606</issn><issn>1881-3984</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNpdkcFu1DAQhiMEEmXhxANgCQlRQYIdJ876Blq1BamIA_RsOc544yWxt7ZD1Qfj_TrLVntAsux_xp_-8XiK4jWjFWdcfLIpx4rVFZPySXHG1mtWcrlunqLmTVMKQcXz4kVKO0pZK9f1WfH3wlowmQRLvM5L1BOZ3HbMZA_RhSGR4ElcsvMfiY0ARM_OB6KNG4j2A_nj8iFDNsQEn8HnRDDKI5C0j2HBEI1NmGe0eX-pt2F_H5eZQDLLhDTK7wG8Gc__uWUdcd0jWaFG6QwSVxpi9tU56Rfz-24EndPL4pnVU4JXj-equLm8-LX5Wl7_uPq2-XJdmrbrcimNbHoqTQdWil4LJrjVbS3BtDUVbdt3QvSYFJRzA1o0krKht1oPrJOGdnxVvDv6YjO3C6SsZpcMTJP2EJakmq6WkjYSwbf_gbuwRI9vU6zBArKrsc6q-HCkTAwpRbBqH92MHStG1WGA6jBAxWqFA0T685Hepay3cGLxk5yZ4MTyx03K05UZdVTg0eLN0cLqoPQ2uqRuftaUcYrNSdky_gCVW7Fk</recordid><startdate>2006</startdate><enddate>2006</enddate><creator>Kim, S.J</creator><creator>Kawaharada, C</creator><creator>Suzuki, T</creator><creator>Saito, K</creator><creator>Hashimoto, N</creator><creator>Takigawa, S</creator><creator>Noda, T</creator><creator>Matsuura-Endo, C</creator><creator>Yamauchi, H</creator><general>Japanese Society for Food Science and Technology</general><general>Japan Science and Technology Agency</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>K9.</scope><scope>P64</scope><scope>7S9</scope><scope>L.6</scope></search><sort><creationdate>2006</creationdate><title>Effect of natural light periods on rutin, free amino acid and vitamin C contents in the sprouts of common (Fagopyrum esculentum Moench) and tartary (F. tataricum Gaertn.) buckwheats</title><author>Kim, S.J ; Kawaharada, C ; Suzuki, T ; Saito, K ; Hashimoto, N ; Takigawa, S ; Noda, T ; Matsuura-Endo, C ; Yamauchi, H</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c577t-9c94b09c7ef96ba6163fa529ec520655b766b1636033cea64901dbfaad179c073</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>ascorbic acid</topic><topic>buckwheat</topic><topic>chemical constituents of plants</topic><topic>common buckwheat</topic><topic>cultivars</topic><topic>darkness</topic><topic>Fagopyrum esculentum</topic><topic>Fagopyrum tataricum</topic><topic>flavonoids</topic><topic>free amino acids</topic><topic>freeze drying</topic><topic>grain sprouting</topic><topic>nutrient content</topic><topic>photophase</topic><topic>quercetin</topic><topic>raw vegetables</topic><topic>rutin</topic><topic>seed sprouts</topic><topic>sprouts</topic><topic>tartary buckwheat</topic><topic>vitamin C</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kim, S.J</creatorcontrib><creatorcontrib>Kawaharada, C</creatorcontrib><creatorcontrib>Suzuki, T</creatorcontrib><creatorcontrib>Saito, K</creatorcontrib><creatorcontrib>Hashimoto, N</creatorcontrib><creatorcontrib>Takigawa, S</creatorcontrib><creatorcontrib>Noda, T</creatorcontrib><creatorcontrib>Matsuura-Endo, C</creatorcontrib><creatorcontrib>Yamauchi, H</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Food Science and Technology Research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kim, S.J</au><au>Kawaharada, C</au><au>Suzuki, T</au><au>Saito, K</au><au>Hashimoto, N</au><au>Takigawa, S</au><au>Noda, T</au><au>Matsuura-Endo, C</au><au>Yamauchi, H</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of natural light periods on rutin, free amino acid and vitamin C contents in the sprouts of common (Fagopyrum esculentum Moench) and tartary (F. tataricum Gaertn.) buckwheats</atitle><jtitle>Food Science and Technology Research</jtitle><addtitle>Food Science and Technology Research</addtitle><date>2006</date><risdate>2006</risdate><volume>12</volume><issue>3</issue><spage>199</spage><epage>205</epage><pages>199-205</pages><issn>1344-6606</issn><eissn>1881-3984</eissn><abstract>Contents of rutin, free amino acids and vitamin C were measured with the sprouts of common buckwheat (Fagopyrum esculentum Moench, FE) and tartary buckwheat (F. tataricum Gaertn., FT), cultivated in darkness and/or under natural light conditions. Flavonoids, including rutin and quercetin were isolated from the sprouts of FE and FT by using HPLC and quantified with their authentic standard compounds. In FE sprouts, rutin content placed under natural light conditions was higher than from plants grown in darkness. In contrast, in FT sprouts rutin content was significantly affected both by days after seeding (DAS) and by lighting. On average, rutin content (55mg/g dry weight) of FT sprouts was 2.2-fold higher than that of FE sprouts. In both species, free amino acids levels were increased with increased natural light periods, and vitamin C content of the sprouts cultivated in darkness in both species was significantly lower than that of light-grown sprouts. Based on these characteristics, we concluded that the green sprouts of FT are a superior source of rutin, free amino acids and vitamin C. They could therefore be used as ‘functional foods’ fresh vegetables and freeze-dried powder.</abstract><cop>Tsukuba</cop><pub>Japanese Society for Food Science and Technology</pub><doi>10.3136/fstr.12.199</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | ascorbic acid buckwheat chemical constituents of plants common buckwheat cultivars darkness Fagopyrum esculentum Fagopyrum tataricum flavonoids free amino acids freeze drying grain sprouting nutrient content photophase quercetin raw vegetables rutin seed sprouts sprouts tartary buckwheat vitamin C |
| title | Effect of natural light periods on rutin, free amino acid and vitamin C contents in the sprouts of common (Fagopyrum esculentum Moench) and tartary (F. tataricum Gaertn.) buckwheats |
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