Journal
FOOD RESEARCH INTERNATIONAL
Volume 37, Issue 4, Pages 319-327Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2003.12.008
Keywords
buckwheat sprouts; free sugars; fatty acids; free amino acids; rutin; quercitrin; chlorogenic acid; water-soluble vitamins
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By using the mass production system, we could harvest the buckwheat sprouts that had their pericarps completely removed. As seeding days progressed, monosaccharides in buckwheat sprouts were rapidly increased, while di-, tri-, and tetrasaccharides were gradually decreased. Linoleic acid (C18:2) was found to be the major fatty acid of buckwheat sprouts and increased up to 52.1% at 7 days after seeding (DAS), and total unsaturated fatty acid composition was greater than 83%. Free amino acid contents in buckwheat sprouts were almost four-times higher than those of buckwheat seeds. Based on these results, it was concluded that the abundance of lysine, gamma-amino-n-butyric acid (GABA) and sulfur containing amino acids in buckwheat sprouts provides a high nutritional value as a new vegetable. Rutin (quercetin-3-O-rutinoside), quericitrin (quercetin-3-O-rhamnoside), chlorogenic acid, and two unknown compounds were presented in both buckwheat seeds and sprouts. As seeding days progressed, rutin, quercitrin, and unknown compound B (431 m/z) were notably increased, while chlorogenic acid and unknown compound A (451 m/z) were moderately increased. Among the water-soluble vitamins, vitamin B-1 + B-6, vitamin C, and two kinds of unidentified compounds were presented in the buckwheat sprouts. Vitamin C contents of buckwheat sprouts were increased and its maximum content (171.5 mg/100 g) was observed at 7 DAS. On the other hand, vitamin B-1 + B-6 contents were moderately increased. Buckwheat sprouts not only have the soft and slightly crispy texture, and attractive fragrance, but also have abundant nutrients. (C) 2004 Published by Elsevier Ltd.
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