Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10542383 | Food Chemistry | 2013 | 5 Pages |
Abstract
The effects of various light compositions on the levels of anthocyanin, rutin and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity in buckwheat (Fagopyrum esculentum Moench) sprouts were evaluated. Dark-grown 6-day-old buckwheat sprouts were irradiated with different sources of visible and ultraviolet (UV) light. Particularly, we examined the effect of UV-B at wavelengths of 260-320Â nm, 280-320Â nm, and 300-320Â nm on the production of flavonoid compounds, using multiple fluorescent lights and cylinders that filter out certain portions of the UV-B. The results showed that irradiation with UV-BÂ >Â 300Â nm increased the levels of anthocyanin and rutin, as well as the DPPH radical scavenging activity. When sprouts were irradiated with UV-B light at wavelengths of 260-300Â nm, yellowing or withering occurred within 24Â h of irradiation, indicating that wavelengths in this range are detrimental to the growth of buckwheat sprouts.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Yoko Tsurunaga, Tetsuya Takahashi, Takuya Katsube, Akihide Kudo, Osamu Kuramitsu, Masaki Ishiwata, Shingo Matsumoto,