Effect of Electrolyzed Water on Nutrient Composition and GABA Content of Germinated Tartary Buckwheat Sprouts and Their Antioxidant Potential
文献类型： 外文期刊
第一作者： Liu, Yuan
作者： Liu, Yuan;Cao, Jiayong;Wang, Jian;Wang, Tianrui;Liu, Yang;Yin, Chen;Dong, Peng;Dai, Chunheng;Wang, Dongjie;Gao, Jiancheng;Chen, Jiachen;Li, Yunlong;Wang, Miao;Song, Xiaojiao;Liu, Xifu;Liu, Jingke;Zhang, Qiuli
作者机构：
关键词： antioxidant activity; bioactive substances; electrolyzed water; growth characteristics; nutrient composition; Tartary buckwheat sprouts
期刊名称：JOURNAL OF FOOD PROCESS ENGINEERING （ 影响因子：2.9； 五年影响因子：3.2 ）
ISSN： 0145-8876
年卷期： 2025 年 48 卷 8 期
页码：
收录情况： SCI
摘要：
Tartary buckwheat sprouts exhibit a higher nutrient content, bioactive substances, and antioxidant capacity compared to Tartary buckwheat grains. However, the utilization of buckwheat is mostly limited to the consumption of its seeds at present. To enhance the appeal of natural green vegetable products and improve the edible qualities of Tartary buckwheat sprouts, a study was conducted using Tartary buckwheat seeds to investigate growth characteristics, nutrient composition, bioactive components, and antioxidant activity. The study utilized varying types of electrogenic functional water, including strong alkali, weak alkali, slight acid, and strong acid. Results showed that slightly acidic electrogenic functional water (SAEW3) with a pH of 6.3 and ACC of 22.08 mg
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