Low concentration of sodium bicarbonate improves the bioactive compound levels and antioxidant andα-glucosidase inhibitory activities of tartary buckwheat sprouts.
Food Chem. 2017 Jun 1 ;224:124-130. Epub 2016 Dec 22. PMID: 28159246
This study aimed to investigate the effects of different concentrations of sodium bicarbonate (NaHCO3) on the accumulation of flavonoids, total phenolics and d-chiro-inositol (DCI), as well as the antioxidant andα-glucosidase inhibitory activities, in tartary buckwheat sprouts. Treatment with low concentrations of NaHCO3 (0.05, 0.1, and 0.2%) resulted in an increase in flavonoids, total phenolic compounds and DCI concentrations, and improved DPPH radical-scavenging and α-glucosidase inhibition activitiescompared with the control (0%). The highest levels of total flavonoids (26.69mg/g DW), individual flavonoids (rutin, isoquercitrin, quercetin, and kaempferol), total phenolic compounds (29.31mg/g DW), DCI (12.56mg/g DW), as well as antioxidant and α-glucosidase inhibition activities, were observedin tartary buckwheat sprouts treated with 0.05% NaHCO3 for 96h. These results indicated that appropriate treatment with NaHCO3 could improve the healthy benefits of tartary buckwheat sprouts.