Evaluation of Chlorophyll Content, Antioxidant Activity and Phenolic Compounds in the Seedlings of Rice-type Tartary Buckwheat
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Rice type tartary buckwheat is used as a substitute for rice in many Asian countries due to its easy dehulling character. The objective of the present study was to determine the chlorophyll, total polyphenol (TP), total flavonoid (TF), antioxidant activity and to quantify the bioactive compounds rutin, quercetin and chlorogenic acid in the seedlings of rice-type tartary buckwheat (RTTB). Young seedlings exhibited higher antioxidant (DPPH radical inhibition) activity in dose dependent manner. TP and TF content were highest (3017.46 ± 201.84 ㎍ TAE /100 ㎎ dw and 1916.0 ± 102.95 ㎍ QE / 100 ㎎ dw respectively) in 3 days after germination (DAG) seedlings compare to 6 and 9 DAG. The contents of rutin and quercetin increased with growing stage of seedlings. However, the chlorogenic acid decreased with increasing growth. Overall, RTTB seedlings can be regarded as a strong source of phenolics and have high possibility for food and nutraceutical application due to their efficient antioxidant properties, higher chlorophyll and phytochemical content.
Abstract
Rice type tartary buckwheat is used as a substitute for rice in many Asian countries due to its easy dehulling character. The objective of the present study was to determine the chlorophyll, total polyphenol (TP), total flavonoid (TF), antioxidant activity and to quantify the bioactive compounds rutin, quercetin and chlorogenic acid in the seedlings of rice-type tartary buckwheat (RTTB). Young seedlings exhibited higher antioxidant (DPPH radical inhibition) activity in dose dependent manner. TP and TF content were highest (3017.46 ± 201.84 ㎍ TAE /100 ㎎ dw and 1916.0 ± 102.95 ㎍ QE / 100 ㎎ dw respectively) in 3 days after germination (DAG) seedlings compare to 6 and 9 DAG. The contents of rutin and quercetin increased with growing stage of seedlings. However, the chlorogenic acid decreased with increasing growth. Overall, RTTB seedlings can be regarded as a strong source of phenolics and have high possibility for food and nutraceutical application due to their efficient antioxidant properties, higher chlorophyll and phytochemical content.
참고문헌 (25)
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