Identification and Quantification of Volatile and Phenolic Compounds Composition in Buckwheat Sprouts by GC/MS and HPLC

Sun-Ju Kim; Md. Musfiqur Rahman; Min-Kee Lee; Jeong Min Seo; Mariadhas Valan Arasu; Tatsuro Suzuki; N.A. Al-Dhabi; Young-Ho Yoon; Jae-Han Shim

doi:10.14233/ajchem.2014.15538

Issue

Vol. 26 No. 3 (2014): Vol 26 Issue 3

Issue Published : January 30, 2014

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

Identification and Quantification of Volatile and Phenolic Compounds Composition in Buckwheat Sprouts by GC/MS and HPLC

https://doi.org/10.14233/ajchem.2014.15538

Sun-Ju Kim

Department of Bio-Environmental Chemistry, Chungnam National University, Daehak-Ro 99, Yusung-Gu, Daejon 305-764, Republic of Korea

Md. Musfiqur Rahman

Natural Products Chemistry Laboratory, Institute of Agricultural Science and Technology, College of Agriculture and Life Science, Chonnam National University, 300 Yong-Bong Dong, Buk-Ku, Gwangju 500-757, Republic of Korea

Min-Kee Lee

Department of Bio-Environmental Chemistry, Chungnam National University, Daehak-Ro 99, Yusung-Gu, Daejon 305-764, Republic of Korea

Jeong Min Seo

Department of Bio-Environmental Chemistry, Chungnam National University, Daehak-Ro 99, Yusung-Gu, Daejon 305-764, Republic of Korea

Mariadhas Valan Arasu

Department of Bio-Environmental Chemistry, Chungnam National University, Daehak-Ro 99, Yusung-Gu, Daejon 305-764, Republic of Korea

Tatsuro Suzuki

National Agricultural Research Center for Hokkaido Region, Shinsei, Memuro, 8 Kasai-Gun, Hokkaido 082-0081, Japan

N.A. Al-Dhabi

Department of Botany and Microbiology, Addiriyah Chair for Environmental Studies, College of Science, King Saud University, Riyadh 11451, Saudi Arabia

Young-Ho Yoon

Department of Botany and Microbiology, Addiriyah Chair for Environmental Studies, College of Science, King Saud University, Riyadh 11451, Saudi Arabia

Jae-Han Shim

Corresponding Author(s) : Young-Ho Yoon

yhyoon@korea.kr

Asian Journal of Chemistry, Vol. 26 No. 3 (2014): Vol 26 Issue 3
Article Published : January 30, 2014

Abstract

The objective of this study was to determine the contents of volatile and phenolic compounds from 10 varieties of buckwheat sprouts. GC/MS analysis guided to identify amines and their derivatives (5), alcohol and derivatives (7), aldehydes (3), acids (4), ketone and derivatives (5), ester and derivatives (7). Alcohols and ester derivatives shared highest contents among all of the volatile compounds determined (20 %). Phenolic compounds, including chlorogenic acid, four C-glycosylflavones (orientin, isoorientin vitexin, isovitexin), rutin and quercetin, were determined in the seed sprouts. The contents of total phenolic compounds ranged from 32.86 to 50.0 mg/g dry weight. Based on these results, the presence of different groups of volatile and phenolic compounds in all the varieties of buckwheat vegetables conformed that it can be regarded as a potent source of functional food.

Keywords

Buckwheat GC/MS Volatile compounds Phenolic compounds Rutin

Kim, S.-J., Musfiqur Rahman, M., Lee, M.-K., Min Seo, J., Valan Arasu, M., Suzuki, T., … Shim, J.-H. (2014). Identification and Quantification of Volatile and Phenolic Compounds Composition in Buckwheat Sprouts by GC/MS and HPLC. Asian Journal of Chemistry, 26(3), 777–782. https://doi.org/10.14233/ajchem.2014.15538

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References

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S.-J. Kim, I.S.M. Zaidul, T. Suzuki, Y. Mukasa, N. Hashimoto, S. Takigawa, T. Noda, C. Matsuura-Endo and H. Yamauchi, Food Chem., 110, 814 (2008); doi:10.1016/j.foodchem.2008.02.050.
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J.S. Park, K.Y. Kim and H.H. Baek, Food Sci. Biotechnol., 19, 1403 (2010); doi:10.1007/s10068-010-0200-1.
D.S. Yang, K.S. Lee, O.Y. Jeong, K.J. Kim and S.J. Kays, J. Agric. Food Chem., 56, 235 (2008); doi:10.1021/jf072360c.
D.S. Yang, R.L. Shewfelt, K.S. Lee and S.J. Kays, J. Agric. Food Chem., 56, 2780 (2008); doi:10.1021/jf072685t.
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D. Janeš, D. Kantar, S. Kreft and H. Prosen, Food Chem., 112, 120 (2009); doi:10.1016/j.foodchem.2008.05.048.
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.

References

G. Mazza, T. Cottrell, L. Malcolmson, B. Girard, B.D. Oomah and M.A.M. Eskins, J. Food Qual., 22, 341 (1999); doi:10.1111/j.1745-4557.1999.tb00562.x.

S. Ikeda, T. Yamashita and T. Murakami, In Current Advances in Buckwheat Research Shinshu, Japan (1995).

G. Zhao, Y. Tang, R. Ma and Z. Hu. The Proceeding of the 8"' ISB, p. 503 (2001).

I. Hinneburg and R.H.H. Neubert, J. Agric. Food Chem., 53, 3 (2005); doi:10.1021/jf049118f.

J. Kalinova, J. Triska and N. Vrchotova, J. Agric. Food Chem., 54, 5330 (2006); doi:10.1021/jf060521r.

K. Azuma, M. Nakayama, M. Koshioka, K. Ippoushi, Y. Yamaguchi, K. Kohata, Y. Yamauchi, H. Ito and H. Higashio, J. Agric. Food Chem., 47, 3963 (1999); doi:10.1021/jf990347p.

I. Hinneburg, S. Kempe, H.H. Ruttinger and R.H.H. Neubert, Pharmazie, 61, 237 (2006).

S.Q. Li and Q.H. Zhang, Crit. Rev. Food Sci. Nutr., 41, 451 (2001); doi:10.1080/20014091091887.

C. Aliaga and E.A. Lissi, Can. J. Chem., 82, 1668 (2004); doi:10.1139/v04-151.

J.K. Liu, X. Tang, Y.Z. Zhang and W. Zhao, Molecules, 17, 2271 (2012); doi:10.3390/molecules17032271.

H. Prosen, M. Kokalj, D. Janes and S. Kreft, Food Chem., 121, 298 (2010); doi:10.1016/j.foodchem.2009.12.014.

D. Janes, D. Kantar, S. Kreft and H. Prosen, Food Chem., 112, 120 (2009); doi:10.1016/j.foodchem.2008.05.048.

D. Janes and S. Kreft, Food Chem., 109, 293 (2008); doi:10.1016/j.foodchem.2007.12.032.

S.-J. Kim, I.S.M. Zaidul, T. Maeda, T. Suzuki, N. Hashimoto, S. Takigawa, T. Noda, C. Matsuura-Endo and H. Yamauchi, Sci. Hortic., 115, 13 (2007); doi:10.1016/j.scienta.2007.07.018.

S.-J. Kim, T. Maeda, Zaidul, S. Takigawa, C. Matsuura-Endo, H. Yamauchi, Y. Mukasa, K. Saito, N. Hashimoto, T. Noda, T. Saito and T. Suzuki, J. Agric. Food Chem., 55, 6314 (2007); doi:10.1021/jf0704716.

S.-J. Kim, I.S.M. Zaidul, T. Suzuki, Y. Mukasa, N. Hashimoto, S. Takigawa, T. Noda, C. Matsuura-Endo and H. Yamauchi, Food Chem., 110, 814 (2008); doi:10.1016/j.foodchem.2008.02.050.

W. Grosch, in eds.: I.D. Morton and A.J. Macleod, In Food Flavors. Part A. Introduction, edn 1, Elsevier: Amsterdam, The Netherlands, (1983).

J.S. Park, K.Y. Kim and H.H. Baek, Food Sci. Biotechnol., 19, 1403 (2010); doi:10.1007/s10068-010-0200-1.

D.S. Yang, K.S. Lee, O.Y. Jeong, K.J. Kim and S.J. Kays, J. Agric. Food Chem., 56, 235 (2008); doi:10.1021/jf072360c.

D.S. Yang, R.L. Shewfelt, K.S. Lee and S.J. Kays, J. Agric. Food Chem., 56, 2780 (2008); doi:10.1021/jf072685t.

V. Varlet, C. Prost and T. Serot, Food Chem., 105, 1536 (2007); doi:10.1016/j.foodchem.2007.03.041.

R.G. Buttery, R. Teranishi, L.C. Ling and J.G. Turnbaugh, J. Agric. Food Chem., 38, 336 (1990); doi:10.1021/jf00091a074.

D. Janeš, D. Kantar, S. Kreft and H. Prosen, Food Chem., 112, 120 (2009); doi:10.1016/j.foodchem.2008.05.048.

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.

Issue

Vol. 26 No. 3 (2014): Vol 26 Issue 3

Identification and Quantification of Volatile and Phenolic Compounds Composition in Buckwheat Sprouts by GC/MS and HPLC

Corresponding Author(s) : Young-Ho Yoon

Abstract

Keywords

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