Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts

• Main Authors: Sarker, Md. Zaidul Islam, Kim, Sun-Ju, Suzuki, Tatsuro, Mukasa, Yuji, Hashimoto, Naoto, Takigawa, Sigenobu, Noda, Takahiro, Matsuura-Endo, Chie, Yamauchi, Hiroaki
• Format: Article
• Language: English
• Published: Elsiver 2008
• Subjects: QD Chemistry
• Online Access: http://irep.iium.edu.my/24861/1/comperision.pdf; http://irep.iium.edu.my/24861/; http://dx.doi.org/10.1016/j.foodchem.2008.02.050

The phenolic compositions of non-germinated/germinated seeds and seed sprouts (at 6–10 day-old) of common (Fagopyrum esculentum Möench) and tartary (Fagopyrum tataricum Gaertn.) buckwheats were investigated. Phenolic compounds, including chlorogenic acid, four C-glycosylflavones (orientin, isoorient...