Evolution of nutrient ingredients in tartary buckwheat seeds during germination》.pdfVIP

Food Chemistry 186 (2015) 244–248 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevi /locat e/foodchem Evolution of nutrient ingredients in tartary buckwheat seeds during germination Zhou Yiming a, Wang Hong a, Cui Linlin b, Zhou Xiaoli a,⇑, Tang Wen a, Song Xinli a a School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China b Department of Tourism and Food Science, Shanghai Business School, Shanghai 200235, PR China a r t i c l e i n f o a b s t r a c t Article history: Evolution of nutrient components and the antioxidative activity of seed sprouts of tartary buckwheat Received 20 January 2015 (Fagopyrum tataricum L. Gaertn) were investigated in the course of germination. Results showed that Received in revised form 27 March 2015 the contents of total flavonoids increased with germination time and leveled off after the third germina- Accepted 28 March 2015 tion day with the changing trend of rutin and quercetin opposite to each other. The decrease of total Available online 3 April 2015 protein and total sugar contents in the germinated seeds was accompanied respectively by an increase of amino acid and reducing sugar contents. The contents of vitamin C (V ) and B (V ) exhibited a mini-