Identification of anthocyanins in the sprouts of buckwheat
| Autor: | Shigenobu Takigawa, Sun-Ju Kim, Tatsuro Suzuki, Naoto Hashimoto, Takahiro Noda, Mohammed Zaidul Islam Sarker, Tomoo Maeda, Chie Matsuura-Endo, Katsuichi Saito, Yuji Mukasa, Hiroaki Yamauchi, Tatsuya Saito |
|---|---|
| Rok vydání: | 2007 |
| Předmět: |
chemistry.chemical_classification
Spectrometry Mass Electrospray Ionization Time Factors Cyanidin Flavonoid General Chemistry High-performance liquid chromatography Anthocyanins chemistry.chemical_compound Pigment chemistry Functional food Species Specificity Polyphenol Seedlings Anthocyanin visual_art Botany visual_art.visual_art_medium Food science General Agricultural and Biological Sciences Chromatography High Pressure Liquid Fagopyrum |
| Zdroj: | Journal of agricultural and food chemistry. 55(15) |
| ISSN: | 0021-8561 |
| Popis: | The anthocyanin profiles and varieties/breeding line differences of anthocyanin concentrations in common/tartary buckwheat sprouts have been studied. Four anthocyanins, cyanidin 3-O-glucoside, cyanidin 3-O-rutinoside, cyanidin 3-O-galactoside, and cyanidin 3-O-galactopyranosyl-rhamnoside, were isolated from the sprouts of common buckwheat, were separated using high-performance liquid chromatography (HPLC), and were identified using reversed-phase liquid chromatography (LC)/electrospray ionization-mass spectrometry (ESI-MS)/MS techniques. In tartary buckwheat sprouts, two anthocyanins (cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside) were identified. Among 19 common/tartary buckwheat varieties/breeding lines, Hokkai T10 contained the highest amounts of anthocyanins. Cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside concentrations in 6-10 days after seeding sprouts of Hokkai T10 ranged from 0.16 to 0.20 mg/g dry wt and from 5.55 to 6.57 mg/g dry wt, respectively. In addition, dark-grown sprouts of Hokkai T10 accumulated 0.091 and 2.77 mg/g dry wt of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside whereas other varieties/breeding lines accumulated trace amounts of anthocyanins. Given its anthocyanin-rich red cotyledons, Hokkai T10 is a promising line for use as "Moyashi" type sprouts and is strongly recommended as a new functional food, rich in dietary anthocyanins. |
| Databáze: | OpenAIRE |
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