Low concentration of sodium bicarbonate improves the bioactive compound levels and antioxidant and alpha-glucosidase inhibitory activities of tartary buckwheat sprouts

文献类型： 外文期刊

第一作者： Qin, Peiyou

作者： Qin, Peiyou;Wei, Aichun;Yao, Yang;Yang, Xiushi;Dun, Baoqing;Ren, Guixing;Wei, Aichun;Zhao, Degang;Wei, Aichun;Zhao, Degang

作者机构：

关键词： Tartary buckwheat;Flavonoids;Total phenolic compounds;D-chiro-inositol;DPPH radical-scavenging activity;alpha-Glucosidase inhibitory activity

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： This study aimed to investigate the effects of different concentrations of sodium bicarbonate (NaHCO3) on the accumulation of flavonoids, total phenolics and D-chiro-inositol (DCI), as well as the antioxidant and ot-glucosidase inhibitory activities, in tartary buckwheat sprouts. Treatment with low concentrations of NaHCO3 (0.05, 0.1, and 0.2%) resulted in an increase in flavonoids, total phenolic compounds and DCI concentrations, and improved DPPH radical-scavenging and alpha-glucosidase inhibition activities compared with the control (0%). The highest levels of total flavonoids (26.69 mg/g DW), individual flavonoids (rutin, isoquercitrin, quercetin, and kaempferol), total phenolic compounds (29.31 mg/g DW), DCI (12.56 mg/g DW), as well as antioxidant and alpha-glucosidase inhibition activities, were observed in tartary buckwheat sprouts treated with 0.05% NaHCO3 for 96 h. These results indicated that appropriate treatment with NaHCO3 could improve the healthy benefits of tartary buckwheat sprouts. (C) 2016 Elsevier Ltd. All rights reserved.

分类号： TS2`TS201.2

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