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Relationships between antioxidant compounds and antioxidant activities of tartary buckwheat during germination

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Abstract

Relationships of changes between major non-enzymatic antioxidant compounds and antioxidant capacities of tartary buckwheat during germination were evaluated by means of correlation analysis and principal component analysis in this paper. The changes of antioxidant compounds, including vitamin C, vitamin E, flavonoids, carotenoids, and chlorophyll, and antioxidant activities were detected. A good accumulation in the content of vitamin C (0.71 mg/g), total flavonoids (19.53 mg rutin/g), and rutin (11.34 mg/g) was found after 7-day germination, but germination decreased the vitamin E activity. Germination improved the activities of buckwheat extracts to scavenge DPPH, ABTS, and superoxide free radicals by 107, 144, and 88 %, respectively. Furthermore, the correlation and principal component analysis showed that the vitamin C, total flavonoids, and rutin contents were closely related positively with free radicals scavenging properties, indicating that the compounds which play a key role in the elevated antioxidant activities during germination consisted of vitamin C, total flavonoids, and rutin, but not vitamin E and quercetin.

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Acknowledgments

The authors are gratefully for the financial support from the National Natural Science Foundation of China (31071527 and 31371761).

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Authors and Affiliations

  1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 2001418, People’s Republic of China

    Xiaoli Zhou, Tingfeng Hao, Yiming Zhou, Wen Tang, Ying Xiao, Xiaoxiao Meng & Xiang Fang

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  1. Xiaoli Zhou
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  2. Tingfeng Hao
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  3. Yiming Zhou
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  4. Wen Tang
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  5. Ying Xiao
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  6. Xiaoxiao Meng
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  7. Xiang Fang
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Correspondence to Ying Xiao.

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Zhou, X., Hao, T., Zhou, Y. et al. Relationships between antioxidant compounds and antioxidant activities of tartary buckwheat during germination. J Food Sci Technol 52, 2458–2463 (2015). https://doi.org/10.1007/s13197-014-1290-1

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  • DOI: https://doi.org/10.1007/s13197-014-1290-1

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