期刊名称：Polish Journal of Food and Nutrition Sciences
印刷版ISSN：1230-0322
电子版ISSN：2083-6007
出版年度：2016
卷号：66
期号：2
页码：93-98
DOI：10.1515/pjfns-2015-0042
语种：English
出版社：Walter de Gruyter GmbH
摘要：The effects of blue and UV-A (365 nm)/UV-C (254 nm) 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 by 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.
Loading...
