Combined Effects of Blue and Ultraviolet Lights on the Accumulation of Flavonoids in Tartary Buckwheat Sprouts
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Publication date: 2016-06-30
Pol. J. Food Nutr. Sci. 2016;66(2):93–98
The effects of blue and UV-A (365nm)/UV-C (254nm) or their combinations on the levels of total flavonoids, rutin, quercetin, phenylalanine ammonialyase (PAL), chalcone isomerase (CHI), rutin degrading enzymes (RDEs) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity in tartary buckwheat sprouts were investigated in this study. The total flavonoids content in the tartary buckwheat sprouts irradiated with blue light followed by UV-C (BL+UV-C) raised 10%, compared with the opposite combination sequence(UV-C+BL). However, blue light did not show the same results when combined with UV-A, and their combinations on the accumulation of total flavonoids were still lower than that of UV-A/UV-C. Key enzymes(PAL,CHI and RDEs) revealed a significant correlation with total flavonoids in tartary buckwheat sprouts.