Korea Food Research Institute, Seongnam, Gyeonggi 463-746, Republic of Korea.
Food Chem. 2012 Dec 1;135(3):1065-70. doi: 10.1016/j.foodchem.2012.05.068. Epub 2012 May 24.
The effect of salinity stress on the nutritional quality of buckwheat sprouts cultivated for 1, 3, 5, and 7d was investigated by analysis of the antioxidant activity and levels of phenolic compounds and carotenoids. Treatment with various concentrations of NaCl (10, 50, 100, and 200mM) resulted in an increase in the amount of phenolic compounds and carotenoids in the sprouts compared with the control (0mM). The phenolic contents of sprouts treated with 10, 50, and 100mM after 7d of cultivation were 57%, 121%, and 153%, respectively, higher than that of the control (0mM NaCl). Moreover, the accumulation of phenolic compounds was primarily caused by an increase in the levels of 4 compounds: isoorientin, orientin, rutin, and vitexin. The carotenoid content of sprouts treated with 50 and 100mM NaCl was twice higher than that of the control. In addition, the antioxidant activity of ethanol extracts of the sprouts was increased by NaCl treatment. Although the growth rate of sprouts decreased with >50mM NaCl, these results suggest that treatment of an appropriate concentration of NaCl improves the nutritional quality of sprouts, including the level of phenolic compounds, carotenoids, and antioxidant activity.
研究了盐胁迫对荞麦芽在 1、3、5 和 7d 培养期间营养品质的影响，分析了抗氧化活性以及酚类化合物和类胡萝卜素的水平。与对照（0mM）相比，用不同浓度的 NaCl（10、50、100 和 200mM）处理会增加芽中的酚类化合物和类胡萝卜素的含量。在培养 7d 后，用 10、50 和 100mM NaCl 处理的芽的酚含量分别比对照高 57%、121%和 153%。此外，酚类化合物的积累主要是由于 4 种化合物水平的增加：异荭草苷、牡荆苷、芦丁和金丝桃苷。用 50 和 100mM NaCl 处理的芽的类胡萝卜素含量是对照的两倍。此外，NaCl 处理提高了乙醇提取物中芽的抗氧化活性。尽管 >50mM NaCl 会降低芽的生长速度，但这些结果表明，用适当浓度的 NaCl 处理可以提高芽的营养品质，包括酚类化合物、类胡萝卜素和抗氧化活性的水平。
