Development on Flavonoids and Antioxidant Activity of Tartary Buckwheat Sprout
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Abstract:
Rutin and quercetin content in tartary buckwheat sprout were analyzed by HPLC. The DPPH and ABTS radical scavenging capacity of tartary buckwheat seed and sprout ware measured by spectrophotometry. The results showed that the dynamic changes of flavonoids in tartary buckwheat were increased on day 1 to 10 and reach its peak on day 10. After germination, the antioxidant capacity of tartary buckwheat sprout had significantly improved.
