Far infrared irradiation alters total polyphenol, total flavonoid, antioxidant property and quercetin production in tartary buckwheat sprout powder
2014
Ghimeray, Amal Kumar | Sharma, Pankaja | Phoutaxay, Phonesavanh | Salitxay, Timnoy | Woo, Sun Hee | Park, Sang Un | Park, Cheol Ho
The effects of far infrared irradiation (FIR) on total polyphenol (TP), total flavonoid (TF) content, antioxidant properties and aglycone quercetin production in tartary buckwheat sprout (TBS) were investigated. The study showed that FIR treatment decreased the total antioxidant capacity and metal chelating property in TBS in a temperature dependent manner, however, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity increased with the temperature. Similarly, TP and TF content also increased with temperature. The HPLC result revealed that quercetin production was directly proportional to the temperature, and the maximum production (average 14.8 mg/g dw) of quercetin was at 120 °C which was 13.5 times higher than the untreated control sample of TBS. Overall, this research is expected to be helpful to improve the nutritional value of tartary buckwheat by optimizing the FIR conditions.
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