Total polyphenol content and antioxidant activity of seeds, groats and buckwheat sprouts
DOI:
https://doi.org/10.12775/HERB.2017.009Keywords
total polyphenols content, antioxidant activity, sprouts, buckwheatAbstract
Buckwheat (Fagopyrum esculentum Moench) is one-year-old plant belonging to the Polygonaceae family. It is mainly consumed in the form of groats. Depending on the process of preparation we distinguish: buckwheat groats roasted, unroasted (white), “krakowska cereal” (unroasted broken grain). Buckwheat seeds can also be used to produce sprouts that appear to be valuable food products, are low in calories and rich in minerals, organic acids, vitamins and polyphenols. This study examined the antioxidant properties and total polyphenol content in extracts from buckwheat seeds, groats, and sprouts (and their parts)
obtained after different days of germination. Antioxidant activity measured by the ferric ion reducing antioxidant power assays (FRAP), and total polyphenol content estimated using Folin-Ciocalteau reagent. Buckwheat groats extract showed the lowest antioxidant activity and lowest total polyphenols content. Total phenol content and antioxidant activity was found to increase after sprouting. The leaves of the sprouts were characterized by the strongest antioxidant properties and the total polyphenol content. There were significant positive correlations between antioxidant activity and total polyphenol content for all samples tested.
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