Microwave Irradiation Enhances the Germination Rate of Tartary Buckwheat and Content of Some Compounds in Its Sprouts
Tartary buckwheat (Fagopyrum tataricum) seeds were irradiated with microwaves at various power levels of 200, 400, 600 and 800 W for 10 or 30 s. The irradiated grains were germinated for 3, 5, and 7 days and harvested. The germination rate of the tartary buckwheat seeds and contents of some compound...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2018-09-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2018.68.issue-3/pjfns-2017-0025/pjfns-2017-0025.xml?format=INT |
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| _version_ | 1832570562310832128 |
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| author | Wang Shunmin Wang Jianfei Guo Yubao |
| author_facet | Wang Shunmin Wang Jianfei Guo Yubao |
| author_sort | Wang Shunmin |
| collection | DOAJ |
| description | Tartary buckwheat (Fagopyrum tataricum) seeds were irradiated with microwaves at various power levels of 200, 400, 600 and 800 W for 10 or 30 s. The irradiated grains were germinated for 3, 5, and 7 days and harvested. The germination rate of the tartary buckwheat seeds and contents of some compounds in the sprouts were investigated. The results showed that the exposure to 600 W microwaves for 10 s resulted in the highest final germination rate after 7 days of germination, which was 2 times that of the control. The exposure of seeds to 800 W for 30 s showed the lowest germination rate (approximately 10%), which decreased by 87% compared with the control (p<0.05). The exposure at 600 W for 30 s stimulated the total flavones content, reduced the sugar and soluble protein contents, and increased the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The highest free amino acid content (11 mg/g) was observed in 5-day sprouts exposed to 800 W for 10 s. Moreover, the microwave treatment had a positive effect on the catalase (CAT) and superoxide dismutase (SOD) activity. |
| format | Article |
| id | doaj-art-58093d6eb6d94ca5a603d71283fbc980 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2018-09-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-58093d6eb6d94ca5a603d71283fbc9802025-02-02T14:45:44ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072018-09-0168319520510.1515/pjfns-2017-0025pjfns-2017-0025Microwave Irradiation Enhances the Germination Rate of Tartary Buckwheat and Content of Some Compounds in Its SproutsWang Shunmin0Wang Jianfei1Guo Yubao2Biological and Chemical Engineering Institute, Anhui Polytechnic University, Wuhu241000, ChinaBiological and Chemical Engineering Institute, Anhui Polytechnic University, Wuhu241000, ChinaBiological and Chemical Engineering Institute, Anhui Polytechnic University, Wuhu241000, ChinaTartary buckwheat (Fagopyrum tataricum) seeds were irradiated with microwaves at various power levels of 200, 400, 600 and 800 W for 10 or 30 s. The irradiated grains were germinated for 3, 5, and 7 days and harvested. The germination rate of the tartary buckwheat seeds and contents of some compounds in the sprouts were investigated. The results showed that the exposure to 600 W microwaves for 10 s resulted in the highest final germination rate after 7 days of germination, which was 2 times that of the control. The exposure of seeds to 800 W for 30 s showed the lowest germination rate (approximately 10%), which decreased by 87% compared with the control (p<0.05). The exposure at 600 W for 30 s stimulated the total flavones content, reduced the sugar and soluble protein contents, and increased the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The highest free amino acid content (11 mg/g) was observed in 5-day sprouts exposed to 800 W for 10 s. Moreover, the microwave treatment had a positive effect on the catalase (CAT) and superoxide dismutase (SOD) activity.http://www.degruyter.com/view/j/pjfns.2018.68.issue-3/pjfns-2017-0025/pjfns-2017-0025.xml?format=INTtartary buckwheatmicrowave treatmentgerminationsprouts |
| spellingShingle | Wang Shunmin Wang Jianfei Guo Yubao Microwave Irradiation Enhances the Germination Rate of Tartary Buckwheat and Content of Some Compounds in Its Sprouts Polish Journal of Food and Nutrition Sciences tartary buckwheat microwave treatment germination sprouts |
| title | Microwave Irradiation Enhances the Germination Rate of Tartary Buckwheat and Content of Some Compounds in Its Sprouts |
| title_full | Microwave Irradiation Enhances the Germination Rate of Tartary Buckwheat and Content of Some Compounds in Its Sprouts |
| title_fullStr | Microwave Irradiation Enhances the Germination Rate of Tartary Buckwheat and Content of Some Compounds in Its Sprouts |
| title_full_unstemmed | Microwave Irradiation Enhances the Germination Rate of Tartary Buckwheat and Content of Some Compounds in Its Sprouts |
| title_short | Microwave Irradiation Enhances the Germination Rate of Tartary Buckwheat and Content of Some Compounds in Its Sprouts |
| title_sort | microwave irradiation enhances the germination rate of tartary buckwheat and content of some compounds in its sprouts |
| topic | tartary buckwheat microwave treatment germination sprouts |
| url | http://www.degruyter.com/view/j/pjfns.2018.68.issue-3/pjfns-2017-0025/pjfns-2017-0025.xml?format=INT |
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