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Effects of microwave and exogenous l-phenylalanine treatment on phenolic constituents, antioxidant capacity and enzyme inhibitory activity of Tartary buckwheat sprouts

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Abstract

The phenolic substances, antioxidant capacity, and enzyme inhibitory activity of germinated Fagopyrum tataricum (Tartary buckwheat) under different microwave and l-phenylalanine (l-Phe) were investigated for the potential of enriching polyphenols. With the germination of seeds, the contents of total phenolics and total flavonoids increased, the antioxidant capacity and enzyme inhibitory activity were enhanced. The highest contents of total phenolics and total flavonoids in Tartary buckwheat sprouts were 17.41 mg GAE/g and 6.26 g RE/100 g DW (7 days), respectively. Correlation analysis and principal component analysis indicated that T3 (microwave 250 W, 90 s; l-Phe 2.9 mmol/L) could effectively improve the content of polyphenols, enzyme inhibition activity and antioxidant capacity of Tartary buckwheat sprouts obviously. This study hopes to provide some new ideas for enriching phenolics and improving antioxidation of Tartary buckwheat sprouts.

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Acknowledgements

This study was supported by the National Natural Science Foundation of China (Grant No. 31772025) and the Anhui Natural Science Foundation (Grant No. 1808085MC93).

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Authors and Affiliations

  1. College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, 241000, Anhui, China

    Wenping Peng, Nan Wang, Shunmin Wang & Zixiu Bian

  2. Xichang Institute of Agricultural Science, Liangshan Yi People Autonomous Prefecture, Liangshan, 615000, Sichuan, China

    Junzhen Wang

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  1. Wenping Peng
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  2. Nan Wang
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  3. Shunmin Wang
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Correspondence to Shunmin Wang.

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Peng, W., Wang, N., Wang, S. et al. Effects of microwave and exogenous l-phenylalanine treatment on phenolic constituents, antioxidant capacity and enzyme inhibitory activity of Tartary buckwheat sprouts. Food Sci Biotechnol 32, 11–19 (2023). https://doi.org/10.1007/s10068-022-01172-2

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