DETERMINATION OF TOTAL PHENOLIC COMPOUND CONTENT AND ANTIOXIDANT PROPERTIES OF EDIBLE BUCKWHEAT SPROUTS

Consumption of buckwheat sprouts is strongly recommended because they have greater nutritional value than buckwheat seeds or products made from them. Sprouts are an excellent source of protein, amino acids, minerals, fibre, rutin and vitamins. Moreover, consumption of buckwheat sprouts is particularly recommended due to their high antioxidant activity and phenolic compound content. The aim of this study was to visually evaluate buckwheat sprouts based on differences in their morphological traits, to measure their total phenolic compound content and to determine total antioxidant capacity. Buckwheat seeds were moistened with distilled water and germinated in Petri dishes lined with filter paper in natural light conditions at 22 degrees C. Sprouts were collected on days 2-6 of the culture. Ethanol extracts were prepared from the sprouts. Total phenolic compound content was determined by spectrophotometry using Folin-Ciocalteau reagent as described by Pasko et al. Phenolic compound content was expressed in mu M of gallic acid per 1 g of fresh mass. Three spectrophotometric methods were used to measure the total antioxidant capacity of buckwheat seedling extracts - the method described by Brand-Williams et al based on properties of DPPH, a method using the ABTS radical cation, and the FRAP method. Antioxidant content was expressed in mu M of trolox per gram of fresh weight. Buckwheat sprouts were found to exhibit substantial antioxidant activity. The study showed that buckwheat sprouts are most suitable for eating on the fifth day of growth, when they have the best properties for consumption and the mean length of the seedling, measured from the root to the cotyledon, is 131.90 mm. The total phenolic compound content in the ethanol extracts of the buckwheat sprouts is highest on the third day - 3.40 mu M of gallic acid per gram fresh weight. Antioxidant content measured by the various methods first increases, and then after the third day decreases slightly. The maximum TEAC per gram fresh weight was obtained on the third day: 73.56 mu M of trolox with the ABTS method, 11.47 mu M of trolox with the DPPH method and 128.99 mu M of trolox with the FRAP method.