Sprouted buckwheat an important vegetable source of antioxidants

Abstract

Germination process is the only food processing which provides a
significant increase of the nutritional value by enhancing the bioavailability
of some nutritional compounds, such as vitamins. The aim of our study was
to test the antioxidant properties of the buckwheat sprout. The total
polyphenols, flavonoids and ascorbic acid contents during seven days of
germination were determined. The results indicate that important changes
occur in the amount of biologically active compounds during germination:
the amount of polyphenols increases from 50.26 to 298.03 mg/100g d.w.,
the amount of rutin increases from 13.66 to 283.43 mg/100g d.w., the
amount of quercitin increases from 4.77 to 223.76 mg/100g d.w., whereas
the amount of ascorbic acid increases from 0 to 1.09 mg/100g d.w. Due to
the excellent antioxidant properties, the buckwheat sprouts can be
considered good candidate ingredients for functional foods to be used for
lowering the risk of various diseases and/or for exerting health promoting
effects in addition to its nutritive value.