Time−Course Study and Effects of Drying Method on Concentrations of γ-Aminobutyric Acid, Flavonoids, Anthocyanin, and 2′′-Hydroxynicotianamine in Leaves of Buckwheats
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- 作者：Tatsuro Suzuki ; Masami Watanabe ; Makiko Iki ; Yasuo Aoyagi ; Sun-Ju Kim ; Yuji Mukasa ; Satoshi Yokota ; Shigenobu Takigawa ; Naoto Hashimoto ; Takahiro Noda ; Hiroaki Yamauchi ; Chie Matsuura-Endo
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2009
- 出版时间：January 14, 2009
- 年：2009
- 卷：57
- 期：1
- 页码：259-264
- 全文大小：176K
- 年卷期：v.57,no.1(January 14, 2009)
- ISSN：1520-5118
文摘
Concentrations of γ-aminobutyric acid (GABA), rutin, minor flavonoids (such as orientin), anthocyanin, and 2′′-hydroxynicotianamine (2HN) were quantified in the leaves of common and tartary buckwheat (Fagopyrum esculentum Moench and Fagopyrum tataricum Gaertn., respectively), at 14, 28, and 42 days after sowing (DAS). GABA and rutin concentrations peaked at 42 DAS, whereas anthocyain, 2HN, and minor flavonoid concentrations declined with the age of the plants. However, at 42 DAS, anthocyanin concentrations in the leaves of tartary buckwheat Hokkai T10 leaves were at least 10-fold greater than in the other buckwheats tested. In addition, the effects on target compound concentrations and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of three different drying methods (20 h at 40 °C, 7 h at 70 °C, or lyophilization) were investigated. In general, the drying method had no significant effect on the parameters tested. These results indicate that, in terms of GABA, rutin, and anthocyanin concentrations, leaf powder from 42 day old Hokkai T10 has the potential to be a useful food ingredient, such as Ao-jiru juice.