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Identification of anthocyanins in the sprouts of buckwheat.
J Agric Food Chem. 2007 Jul 25; 55(15):6314-8.JA

Abstract

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.

Authors+Show Affiliations

National Agricultural and Food Research Organization for Hokkaido Region, Memuro, Hokkaido 082-0071, Japan.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17580874

Citation

Kim, Sun-Ju, et al. "Identification of Anthocyanins in the Sprouts of Buckwheat." Journal of Agricultural and Food Chemistry, vol. 55, no. 15, 2007, pp. 6314-8.
Kim SJ, Maeda T, Sarker MZ, et al. Identification of anthocyanins in the sprouts of buckwheat. J Agric Food Chem. 2007;55(15):6314-8.
Kim, S. J., Maeda, T., Sarker, M. Z., Takigawa, S., Matsuura-Endo, C., Yamauchi, H., Mukasa, Y., Saito, K., Hashimoto, N., Noda, T., Saito, T., & Suzuki, T. (2007). Identification of anthocyanins in the sprouts of buckwheat. Journal of Agricultural and Food Chemistry, 55(15), 6314-8.
Kim SJ, et al. Identification of Anthocyanins in the Sprouts of Buckwheat. J Agric Food Chem. 2007 Jul 25;55(15):6314-8. PubMed PMID: 17580874.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of anthocyanins in the sprouts of buckwheat. AU - Kim,Sun-Ju, AU - Maeda,Tomoo, AU - Sarker,Mohammed Zaidul Islam, AU - Takigawa,Shigenobu, AU - Matsuura-Endo,Chie, AU - Yamauchi,Hiroaki, AU - Mukasa,Yuji, AU - Saito,Katsuichi, AU - Hashimoto,Naoto, AU - Noda,Takahiro, AU - Saito,Tatsuya, AU - Suzuki,Tatsuro, Y1 - 2007/06/20/ PY - 2007/6/22/pubmed PY - 2007/10/10/medline PY - 2007/6/22/entrez SP - 6314 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 15 N2 - 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. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17580874/Identification_of_anthocyanins_in_the_sprouts_of_buckwheat_ L2 - https://doi.org/10.1021/jf0704716 DB - PRIME DP - Unbound Medicine ER -