东方
牡荆素
荞麦属
类胡萝卜素
异东方素
芦丁
化学
抗氧化剂
食品科学
类黄酮
植物
生物
生物化学
作者
Jeong‐Ho Lim,Kee‐Jai Park,Bum-Keun Kim,Jong‐Min Jeong,Hyun‐Jin Kim
出处
期刊:Food Chemistry
[Elsevier]
日期:2012-12-01
卷期号:135 (3): 1065-1070
被引量:183
标识
DOI:10.1016/j.foodchem.2012.05.068
摘要
The effect of salinity stress on the nutritional quality of buckwheat sprouts cultivated for 1, 3, 5, and 7 d was investigated by analysis of the antioxidant activity and levels of phenolic compounds and carotenoids. Treatment with various concentrations of NaCl (10, 50, 100, and 200 mM) resulted in an increase in the amount of phenolic compounds and carotenoids in the sprouts compared with the control (0 mM). The phenolic contents of sprouts treated with 10, 50, and 100 mM after 7 d of cultivation were 57%, 121%, and 153%, respectively, higher than that of the control (0 mM NaCl). Moreover, the accumulation of phenolic compounds was primarily caused by an increase in the levels of 4 compounds: isoorientin, orientin, rutin, and vitexin. The carotenoid content of sprouts treated with 50 and 100 mM NaCl was twice higher than that of the control. In addition, the antioxidant activity of ethanol extracts of the sprouts was increased by NaCl treatment. Although the growth rate of sprouts decreased with >50 mM NaCl, these results suggest that treatment of an appropriate concentration of NaCl improves the nutritional quality of sprouts, including the level of phenolic compounds, carotenoids, and antioxidant activity.
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