Issue

Vol. 26 No. 18 (2014): Vol 26 Issue 18

Copyright (c) 2014 AJC

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Comparison of Flavonoid Contents between Common and Tartary Buckwheat (Fagopyrum) Sprouts Cultured with/without Soil

https://doi.org/10.14233/ajchem.2014.16355
Mariadhas Valan Arasu
Department of Botany and Microbiology, Addiriyah Chair for Environmental Studies, College of Science, King Saud University, P. O. Box 2455, Riyadh 11451, Saudi Arabia
Sun-Ju Kim
Department of Bio-Environmental Chemistry, Chungnam National University, 99 Daehak-Ro, Yuseong-Gu, Daejeon 305-764, Republic of Korea
Naif Abdullah Al-Dhabi
Department of Botany and Microbiology, Addiriyah Chair for Environmental Studies, College of Science, King Saud University, P. O. Box 2455, Riyadh 11451, Saudi Arabia
Tatsuro Suzuki
National Agricultural Research Center for Hokkaido Region, Shinsei, Memuro, Kasai-Gun, Hokkaido 082-0081, Japan
Hiroaki Yamauchi
Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro, Hokkaido 080-8555, Japan
Sang-Won Lee
Herbal Crop Research Team, International Institute of Horticultural & Herbal Science, RDA, Eumseong-gun, Chungcheongbuk-do 369-873, Republic of Korea

Corresponding Author(s) : Sun-Ju Kim

kimsunju@cnu.ac.kr

Asian Journal of Chemistry, Vol. 26 No. 18 (2014): Vol 26 Issue 18

Abstract

Buckwheat has been used as a traditional food and medicine in China, Japan and Korea. Phenolic compounds including chlorogenic acid, orientin, isoorientin, vitexin, isovitexin, rutin and quercetin were quantified with their commercial standards using high performance liquid chromatography (HPLC) in dry weight in 'Hokkai T10', 'Hokkai T8' and 'Kitawase' sprouts. The highest total phenolic content mean 48.76 mg g-1 dry weight was found in 'Hokkai T9' sprouts followed by mean 40.76, 38.09, 37.67 mg g-1 dry weight in 'Hokkai T10', 'Hokkai T8' and 'Kitawase' sprouts, respectively, with soilless practice at 10 DAS. The major metabolites found in common buckwheat sprouts were orientin, isoorientin, vitexin, isovitexin, rutin, but only rutin in Tartary buckwheat sprouts. In particular, rutin content in soilless-grown sprouts (mean 33.59 and 47.93 mg g-1 dry weight in 'Hokkai T 8' and 'Hokkai T 9', respectively) at 10 DAS was 20-40 % higher than that at 7 DAS.

Keywords

Flavonoids Rutin Seed sprouts Soilless practice Tartary buckwheat
Valan Arasu, M., Kim, S.-J., Abdullah Al-Dhabi, N., Suzuki, T., Yamauchi, H., & Lee, S.-W. (2014). Comparison of Flavonoid Contents between Common and Tartary Buckwheat (Fagopyrum) Sprouts Cultured with/without Soil. Asian Journal of Chemistry, 26(18), 5985–5990. https://doi.org/10.14233/ajchem.2014.16355
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX
References
  1. W.L. Davis and S.B. Matthew, Altern. Med. Rev., 5, 196 (2000).
  2. R.L. Edwards, T. Lyon, S.E. Litwin, A. Rabovsky, J.D. Symons and T. Jalili, J. Nutr., 137, 2405 (2007).
  3. N. Fabjan, J. Rode, I.J. Kosir, Z. Wang, Z. Zhang and I. Kreft, J. Agric. Food Chem., 51, 6452 (2003); doi:10.1021/jf034543e.
  4. FAO, FAOSTAT-agriculture. Food and Agriculture Organisation of the United Nations.<http://faostat.fao.org> Last Accessed 21.11.11. (2011).
  5. J.B. Harborne and C.A. Williams, Phytochemistry, 55, 481 (2000); doi:10.1016/S0031-9422(00)00235-1.
  6. B. Havsteen, Biochem. Pharmacol., 32, 1141 (1983); doi:10.1016/0006-2952(83)90262-9.
  7. M. Holasova, V. Fiedlerova, H. Smrcinova, M. Orsak, J. Lachman and S. Vavreinova, Food Res. Int., 35, 207 (2002); doi:10.1016/S0963-9969(01)00185-5.
  8. S.J. Jackson and R.C. Venema, J. Nutr., 136, 1178 (2006).
  9. J. Yoo, Y. Kim, S.-H. Yoo, G.E. Inglett and S. Lee, Food Chem., 132, 2107 (2012); doi:10.1016/j.foodchem.2011.12.065.
  10. L. Alvarez-Jubete, H. Wijngaard, E.K. Arendt and E. Gallagher, Food Chem., 119, 770 (2010); doi:10.1016/j.foodchem.2009.07.032.
  11. S.L. Kim, K.S. Youngm, J.J. Hwang, S.K. Kim, H.S. Hur and C.H. Park, Fagopyrum, 18, 49 (2001).
  12. S.L. Kim, S.K. Kim and C.H. Park, Food Res. Int., 37, 319 (2004); doi:10.1016/j.foodres.2003.12.008.
  13. S.-J. Kim, I.S.M. Zaidul, T. Maeda, T. Suzuki, N. Hashimoto, S. Takigawa, T. Noda, C. Matsuura-Endo and H. Yamauchi, Sci. Horticul., 115, 13 (2007); doi:10.1016/j.scienta.2007.07.018.
  14. S.J. Kim, C. Kawaharada, T. Suzuki, K. Saito, N. Hashimoto, S. Takigawa, T. Noda, C. Matsuura-Endo and H. Yamauchi, Food Sci. Technol. Res., 12, 199 (2006); doi:10.3136/fstr.12.199.
  15. C. Kupper, Gastroenterology, 128, S121 (2005); doi:10.1053/j.gastro.2005.02.024.
  16. C. Manach, A. Scalbert, C. Morand, C. Remesy and L. Jimenez, Am. J. Clin. Nutr., 79, 727 (2004).
  17. M. Koyama, C. Nakamura and K. Nakamura, J. Food. Sci. Technol., 50, 86 (2013); doi:10.1007/s13197-011-0316-1.
  18. M.A. Awad, P.S. Wagenmakers and A. de Jager, Sci. Hortic., 88, 289 (2001); doi:10.1016/S0304-4238(00)00215-6.
  19. S. Pankaja, K.G. Amal, G. Anup, W.J. Cheng, S.R. Ho and H.C. Dong, Afr. J. Biotechnol., 11, 184 (2012).
  20. B.J. Park, J.I. Park, K.J. Chang and C.H. Park, Proceedings of the 9th International Symposium on Buckwheat, Prague, pp. 626–629 (2004).
  21. M. Watanabe and M. Ito, Jap. Soc. Food Sci. Technol., 50, 32 (2003); doi:10.3136/nskkk.50.32.
  22. A. Weiss and W.P. Hammes, J. Appl. Bot. Food Qual./Angew. Botan., 77, 152 (2003).
  23. H.H. Wijngaard and E.K. Arendt, Cereal Chem., 83, 391 (2006); doi:10.1094/CC-83-0391.
  24. N. Yildzogle-Ari, V.M. Altan, O. Altinkurt and Y. Ozturk, Phytother. Res., 5, 19 (1991); doi:10.1002/ptr.2650050106.
Read More
Author biographies is not available.
Download
PDF
Statistic
Read Counter : 0 Download : 0