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Phenolic compounds in common buckwheat sprouts: composition, isolation, analysis and bioactivities

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Abstract

Phenolic compounds in common buckwheat sprouts (CBSs) have gained research interest because of their multiple health benefits. Phenolic acids, flavanones, flavonols, flavan-3-ols, and anthocyanins are important bioactive components of CBS that exhibit biological activities, including anti-inflammatory, antioxidant, anti-proliferative, and immunomodulatory effects. The isolation and quantitative and qualitative analyses of these phenolic compounds require effective and appropriate extraction and analytical methods. The most recent analytical method developed for determining the phenolic profile is HPLC coupled with a UV–visible detector and/or MS. This review highlights the extraction, purification, analysis, and bioactive properties of phenolic compounds from CBS described in the literature.

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Acknowledgements

This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (2021R1G1A1010510).

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  1. Ahmad Rois Mansur and Sang Gil Lee are contributed equally to this work.

Authors and Affiliations

  1. Halal Laboratory, Enterprise Solution Research Center, Korea Food Research Institute, Wanju, 55365, Republic of Korea

    Ahmad Rois Mansur

  2. Department of Food Science and Nutrition, Pukyong National University, Busan, 48513, Republic of Korea

    Sang Gil Lee

  3. Green Food and Life Research Center, Seoul, 03041, Republic of Korea

    Bong-Han Lee

  4. Department of Food and Culinary Arts, Osan University, Osan, 18119, Republic of Korea

    Bong-Han Lee & Sung-Won Choi

  5. Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University, 154-42 Gwanggyosan-ro, Yeongtong-gu, Suwon, Gyeonggi, 16227, Republic of Korea

    Sang Gyu Han, Won-Jae Song & Tae Gyu Nam

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Mansur, A.R., Lee, S.G., Lee, BH. et al. Phenolic compounds in common buckwheat sprouts: composition, isolation, analysis and bioactivities. Food Sci Biotechnol 31, 935–956 (2022). https://doi.org/10.1007/s10068-022-01056-5

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