Effect of calcium chloride and sucrose on the composition of bioactive compounds and antioxidant activities in buckwheat sprouts.

Author(s) Sim, U.; Sung, J.; Lee, H.; Heo, H.; Jeong, H.Sang; Lee, J.
Journal Food Chem
Date Published 2020 May 15
Abstract

In this study, we evaluated the effect of sucrose and CaCl on the growth profile, nutritional quality, and antioxidant capacity of sprouted buckwheat. Buckwheat seeds were germinated at 25 °C for 8 days and sprayed with four different solutions: distilled water, 3% sucrose, 7.5 mM CaCl, and 3% sucrose plus 7.5 mM CaCl. Our results showed that CaCl effectively improved sucrose-elicitation induced growth reduction in buckwheat sprouts. Elicitation with both sucrose and CaCl in buckwheat sprouts markedly enhanced the accumulation of bioactive compounds, such as polyphenols, flavonoids, γ-aminobutyric acid, vitamin C, and E, without negatively affecting sprout growth. Elicitation with both sucrose and CaCl not only significantly enhanced the antioxidant activities but also exerted cytoprotective effects against oxidative damage in HepG2 cells and fibroblasts. These findings suggested that simultaneous elicitation with 3% sucrose and 7.5 mM CaCl can potentially improve the nutritional value and potential health benefits of buckwheat sprouts.

DOI 10.1016/j.foodchem.2019.126075
Keywords Antioxidants; Calcium Chloride; Fagopyrum; Germination; Nutritive Value; Oxidation-Reduction; Seeds; Sucrose
ISSN 1873-7072
Citation Sim U, Sung J, Lee H, Heo H, Jeong HS, Lee J. Effect of calcium chloride and sucrose on the composition of bioactive compounds and antioxidant activities in buckwheat sprouts. Food Chem. 2020;312:126075.

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