Effects of UV-B irradiation on the levels of anthocyanin, rutin and radical scavenging activity of buckwheat sprouts

Food Chemistry

Volumn 141, Issue 1, 2013, Pages 552-556

  Tsurunaga, Yoko ^a   Takahashi, Tetsuya ^a   Katsube, Takuya ^b   Kudo, Akihide ^c   Kuramitsu, Osamu ^c   Ishiwata, Masaki ^c   Matsumoto, Shingo ^a  

^a SHIMANE UNIVERSITY   (Japan)

^b SHIMANE INSTITUTE FOR INDUSTRIAL TECHNOLOGY   (Japan)

^c PANASONIC CORPORATION   (Japan)

Author keywords

Anthocyanin; Antioxidant; Buckwheat sprout; Light composition; Rutin; UV B

Indexed keywords

ALCOHOLS; ANTHOCYANINS; ANTIOXIDANTS; IRRADIATION;

1 ,1DIPHENYL-2-PICRYLHYDRAZYL (DPPH) RADICALS; BUCKWHEAT (FAGOPYRUM ESCULENTUM MOENCH); BUCKWHEAT SPROUT; DPPH RADICAL SCAVENGING ACTIVITIES; FLUORESCENT LIGHT; RADICAL SCAVENGING ACTIVITY; RUTIN; VISIBLE AND ULTRAVIOLET;

CROPS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTHOCYANIN; RUTOSIDE;

ANTIOXIDANT ACTIVITY; APOPTOSIS; AQUEOUS SOLUTION; ARTICLE; BUCKWHEAT; CONTROLLED STUDY; COTYLEDON; DRY WEIGHT; FLUORESCENT LIGHTING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIGHT QUALITY; NONHUMAN; PLANT GROWTH; SPROUT; ULTRAVIOLET A RADIATION; ULTRAVIOLET B RADIATION;

FAGOPYRUM ESCULENTUM;

EID: 84877621803     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.03.032     Document Type: Article

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