Effect of microwave radiation on antioxidant capacities of Tartary buckwheat sprouts

被引：20

作者：

Bian, Zi-Xiu ^{[1
]}

Wang, Jian-Fei ^{[1
]}

Ma, Hui ^{[1
]}

Wang, Si-Meng ^{[1
]}

Luo, Li ^{[1
]}

Wang, Shun-Min ^{[1
]}

机构：

[1] Anhui Polytech Univ, Biol & Chem Engn Inst, Wuhu 241000, Peoples R China

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2020年 / 57卷 / 10期

基金：

安徽省自然科学基金; 中国国家自然科学基金;

关键词：

Microwave; Tartary buckwheat; Antioxidant enzyme activity; Free radical scavenging rate; SEED-GERMINATION; FLAVONOIDS; ACCUMULATION; L; IRRADIATION; EXPRESSION;

D O I：

10.1007/s13197-020-04451-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to investigate the effects of different microwave radiation power and treatment time on the antioxidant enzyme activities and radical scavenging potency in Tartary buckwheat sprouts. The results indicated that the optimal microwave irradiation conditions for superoxide dismutase, catalase, peroxidise and ascorbate peroxidise antioxidant enzymes was the power 300 W for 75 s, and their activities were all higher than those of the control and the ungerminated seeds. In addition, under the above microwave conditions, the total reducing power and the ability to scavenge DPPH, ABTS, O-2- and center dot OH were also optimal. These results indicated that suitable microwave treatment could effectively improve the antioxidant enzyme activity in Tartary buckwheat sprouts and enhance the antioxidant capacity of sprouts.

引用

页码：3913 / 3919

页数：7

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