Short communication, Note

https://doi.org/10.2478/acph-2013-0031

The content of fagopyrin and polyphenols in common and tartary buckwheat sprouts

SAMO KREFT ; Faculty of Pharmacy, University of Ljubljana, SI-1000 Ljubljana, Slovenia
DAMJAN JANEŠ ; Department of Agronomy, Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia
IVAN KREFT ; Department of Agronomy, Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia

Abstract

Dried buckwheat herb is used in medicinal products whereas the fresh green plant parts, especially sprouts, are consumed as a vegetable. The herb contains fagopyrins, which cause sensitivity to light after the ingestion. The aim of this study was to investigate the impact of different growing conditions and the development phase on the content of fagopyrin and phenolic compounds in buckwheat sprouts. Total flavonoid and total phenol contents, fagopyrin content and antioxidant activity were determined spectrophotometrically. Fagopyrin and flavonoids were located almost exclusively in cotyledons. Based on a comparison to hypericin toxicity, the recommendable intake of buckwheat sprouts was estimated to be less than 40 g per day.

Keywords

buckwheat; Fagopyrum (Polygonaceae); fagopyrin; polyphenols; sprouts; phototoxicity

Hrčak ID:

110463

URI

https://hrcak.srce.hr/110463

Publication date:

31.12.2013.

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