Combined Effects of Blue and Ultraviolet Lights on the Accumulation of Flavonoids in Tartary Buckwheat Sprouts
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 bu...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2016-06-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2016.66.issue-2/pjfns-2015-0042/pjfns-2015-0042.xml?format=INT |
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| author | Ji Hongbin Tang Wen Zhou Xiaoli Wu Ying |
| author_facet | Ji Hongbin Tang Wen Zhou Xiaoli Wu Ying |
| author_sort | Ji Hongbin |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-62357f624df54bb2a2a475fa87cad19e |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2016-06-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-62357f624df54bb2a2a475fa87cad19e2025-02-02T06:37:04ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072016-06-01662939810.1515/pjfns-2015-0042pjfns-2015-0042Combined Effects of Blue and Ultraviolet Lights on the Accumulation of Flavonoids in Tartary Buckwheat SproutsJi Hongbin0Tang Wen1Zhou Xiaoli2Wu Ying3Department of Food Science and Technology, School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Fengxian District, Shanghai 201418, ChinaDepartment of Food Science and Technology, School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Fengxian District, Shanghai 201418, ChinaDepartment of Food Science and Technology, School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Fengxian District, Shanghai 201418, ChinaDepartment of Food Science and Technology, School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Fengxian District, Shanghai 201418, ChinaThe 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.http://www.degruyter.com/view/j/pjfns.2016.66.issue-2/pjfns-2015-0042/pjfns-2015-0042.xml?format=INTblue lightUV-A/UV-Ctartary buckwheat sproutsflavonoids |
| spellingShingle | Ji Hongbin Tang Wen Zhou Xiaoli Wu Ying Combined Effects of Blue and Ultraviolet Lights on the Accumulation of Flavonoids in Tartary Buckwheat Sprouts Polish Journal of Food and Nutrition Sciences blue light UV-A/UV-C tartary buckwheat sprouts flavonoids |
| title | Combined Effects of Blue and Ultraviolet Lights on the Accumulation of Flavonoids in Tartary Buckwheat Sprouts |
| title_full | Combined Effects of Blue and Ultraviolet Lights on the Accumulation of Flavonoids in Tartary Buckwheat Sprouts |
| title_fullStr | Combined Effects of Blue and Ultraviolet Lights on the Accumulation of Flavonoids in Tartary Buckwheat Sprouts |
| title_full_unstemmed | Combined Effects of Blue and Ultraviolet Lights on the Accumulation of Flavonoids in Tartary Buckwheat Sprouts |
| title_short | Combined Effects of Blue and Ultraviolet Lights on the Accumulation of Flavonoids in Tartary Buckwheat Sprouts |
| title_sort | combined effects of blue and ultraviolet lights on the accumulation of flavonoids in tartary buckwheat sprouts |
| topic | blue light UV-A/UV-C tartary buckwheat sprouts flavonoids |
| url | http://www.degruyter.com/view/j/pjfns.2016.66.issue-2/pjfns-2015-0042/pjfns-2015-0042.xml?format=INT |
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