FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (4): 20-25.doi: 10.7506/spkx1002-6630-201804004

• Food Chemistry • Previous Articles     Next Articles

Effect of Slightly Acidic Electrolyzed Water on the Bioactive Compounds and Antioxidant Activity of Tartary Buckwheat Sprouts

ZHENG Chenxi1,2, HAO Jianxiong3, SONG Shuhui4, JIANG Zhengqiang1,2, LIU Haijie1,2,*   

  1. (1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 100083, China;2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;3. College of Bioscience and Bioengineering, Hebei University of Science Technology, Shijiazhuang 050018, China; 4. Beijing Vegetable Research Center, National Engineering Research Center for Vegetable, Beijing 100081, China)
  • Online:2018-02-25 Published:2018-02-02

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Abstract: The bioactive components and antioxidant activity of tartary buckwheat sprouts treated with slightly acidic electrolyzed water (SAEW) with different available chlorine concentrations (ACC) were examined in this study. The results demonstrated that the content of bioactive components in buckwheat sprouts treated with SAEW was higher than that in sprouts treated with tap water (TW). The contents of total phenols, total flavonoids and rutin in sprouts treated with SAEW (pH 5.5, with 20 mg/L ACC) were increased by 28.69%, 26.19% and 29.08% respectively, as compared with those in the control group. The phenylalanine ammonia-lyase (PAL) activity in SAEW-treated sprouts was higher than that in the control sample throughout the whole period of germination. The contents of total phenolics, total flavonoids and rutin showed a significant correlation with values of the antioxidant capacity assayed by 3 different methods.

Key words: slightly acidic electrolyzed water, tartary buckwheat, germination, antioxidant

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