• 한국식생활문화학회지
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• 제23권1호
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• pp.121-129
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• 2008

To produce buckwheat sprouts, buckwheats were germinated at $23{\pm}2^{\circ}C$ up to 8 days in total darkness. In proximate analysis, moisture content increased from 13.87% of buckwheat groats to 93.75% of buckwheat sprouts on the 8th day of germination. On dry weight basis, lipid and ash contents increased like as protein content increased from 13.45% to 21.82% while carbohydrate content decreased due to enzyme hydrolysis. Amino acids were rich in glutamic acid, aspartic acids, and lysine, and also the ratio of the essential amino acids to total amino acids increased from 26.84% to 36.84%. Vitamin C did not exist in buckwheat groats but its content has continued to increase as far as 99.56 mg/100 g buckwheat sprouts. Rutin continued to increase by HPLC analysis from 4.71 mg/100 g buckwheat groats to 1,524 mg/100 g buckwheat sprouts. In analysis of organic acids, oxalic, maleic, and citric acids were commonly found in buckwheat sprouts. Fagopyrin was found almost none in buckwheat sprouts. In conclusion, the conversion of buckwheat seeds into sprouts through germination in darkness results in physically different final product with nutritional changes such as higher content of rutin, generation of vitamin C, abundance of the essential amino acids, and the existence of fagopyrin on very little.

• 한국식생활문화학회지
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• 제26권1호
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• pp.72-79
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• 2011

The purpose of this study was to investigate the fermentation characteristics of Yakju using fresh sprouts from common buckwheat, a Daisan cultivar, and a tartary buckwheat Daikwan 3-3 cultivar to develop a functional Yakju, which is a traditional Korean liquor. As fermentation time increased, alcohol concentration and total sugar content (expressed as Brix degrees) increased, whereas reducing sugar content decreased. In particular, alcohol formation capability was maximized from the fourth to the seventh days of the second mashing stage during the fermentation procedure, which corresponded to the abrupt rise in mashing body temperature. The pH increased slightly when the titratable acidity was kept from increasing as fermentation proceeded. Quercetin and rutin were not present in the control group but their presence in Yakju with added buckwheat sprouts continuously increased with an increase in the fermentation period. Quercetin and rutin contents were higher in the Yakju with added Daikwan3-3 buckwheat sprouts than Yakju with added Daisan buckwheat sprouts. In conclusion, adding buckwheat sprouts improved Yakju quality during fermentation. Particularly, Yakju with added Daikwan3-3 buckwheat sprouts had superior fermentation characteristics and quality.

• 한국식생활문화학회지
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• 제24권1호
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• pp.90-95
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• 2009

The principal objective of this study was to investigate the influence of buckwheat sprouts on the acid production and growth of lactic acid bacteria in to which 5 and 10%(w/v) buckwheat sprouts was added, followed by fermentation with Lactobacillus bulgaricus. In yogurt to which 5 and 10% buckwheat sprouts was added, pH was lower and titratable acidity was higher than those of the control. It was also noted significant changes in the number of viable cell counts with differing amounts of added buckwheat sprouts until 12 hours. When the yogurt samples were stored for 12 days at $4^{\circ}C$, the pH and titratable acidity of the yogurt to which 5 and 10% buckwheat sprouts was added were maintained at lower and higher than control levels, respectively. The highest number of viable cell counts was found in the yogurt to which 5% buckwheat sprouts was added. Rutin content was reduced via lactic acid fermentation, but quercetin content increased significantly in the yogurt with added buckwheat sprouts. It may be that the glycosidic bonds connected to rutin were hydrolyzed during fermentation by lactic acid bacteria. The total phenol compound content of the yogurt samples also increased after fermentation. The antioxidative activity of yogurt to which 10% buckwheat sprouts was added was shown to have a 60.95% free radical scavenging effect, which was the highest among all yogurt samples evaluated.

• 한국식생활문화학회지
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• 제35권6호
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• pp.590-596
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• 2020

Buckwheat (Fagopyrum species) has long been an excellent functional food. Besides, buckwheat sprouts contain various functional substances. In this study, we investigated the antioxidant activity of buckwheat sprouts in the context of cultivars harvested after different cultivation periods (0, 3, 5, 7, 9, 13, and 15 days after planting). Buckwheat sprouts were cultivated at 25℃ for up to 15 days and then extracted with ethanol. Antioxidant components were then extracted from sprouts and leaves using a freeze dryer. The total polyphenolic content, flavonoid content, and antioxidant activity were then analyzed. The total polyphenol content increased from 32.26 mg GA eq/100 g for raw buckwheat to 114.75 mg GA eq/100 g after 7 days of cultivation. Also, the flavonoid content increased from 20.61 mg catechin eq/100 g (0 days) to 56.54 mg/g after 9 days of cultivation. The DPPH radical scavenging activity (concentration of extract at 0.25 mg/mL) increased from 7.89% at day 0 to 53.48% after 9 days of cultivation. Additionally, the ABTS radical scavenging activity increased from 10.26% at day 0 to 32.89% after 7 days of cultivation; of note, the activity decreased afterward. These results suggest that the best buckwheat sprouts with higher biological activities are those cultivated for 7-9 days. For a complete understanding of the potential of buckwheat sprouts as functional foods, we plan to further analyze their antioxidant activity in the future.

• 한국작물학회지
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• 제51권spc1호
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• pp.277-282
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• 2006

The aim of this study was to develop the tartary buckwheat (Fagopyrum tataricum Gaertn.) sprouts and to clarify the biological and chemical characteristics of the sprouts. At 7 days after seeding, hypocotyls length and thickness, and root length of tartary buckwheat sprouts were 137 cm, 1.4 mm, and 12.6 cm, respectively. Fresh weight, dry weight, and moisture contents of an individual sprout at 7 days after seeding were 202 mg, 5.4 mg, and 95.3%, respectively. Protein content in tartary buckwheat sprouts was 23.0% which relatively higher than that of seeds, while lipid and ash contents were 3.5% and 5.3%. Among 7 minerals, the content of phosphorus showed the highest level (1,383.5 mg/100 g), while the contents of sodium and potassium were 1,197.5 mg/100 g and 1,106 mg/100 g, respectively. The contents of other minerals were Mg (795.5 mg/100 g), Ca (149 mg/100 g), Zn (16.4 mg/ 100 g), and Fe (14.7 mg/100 g). The rutin content of tatary buckwheat sprouts including root parts was the highest (5644.9 mg/100 g) at 7 days after seeding. The concentration of catechin derivatives in tartary buckwheat sprouts was high in order of catechin (59 mg/100 g), epicatechin gallate (47 mg/100 g), and epicatechin (14 mg/100 g).

• 한국자원식물학회지
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• 제24권6호
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• pp.724-728
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• 2011

With both common and Tartary buckwheat species, this study was aimed at producing new commercially useful bio-materials with higher nutritional and medicinal value due to higher components for health promotion and diseases care. In common buckwheat sprouts, it was found that root length at $20^{\circ}C$ was longer (5.93 cm) than at 25 and $30^{\circ}C$, whereas the hypocotyls length, fresh weight of each sprout, and whole fresh weight showed the highest value at $30^{\circ}C$. For Tartary buckwheat, the root length, hypocotyl length and fresh weight of each sprout and whole fresh weight were also the highest at $30^{\circ}C$. Common buckwheat (Suwon No.1) and Tartary buckwheat (KW45) sprouts cultured at $20^{\circ}C$ showed that hypocotyl length, fresh weight of each sprout, and whole fresh weight in the control were higher than those sprouts treated with 5% and 10% deep sea water (DSW), while the sprouts cultured at $30^{\circ}C$ showed were significantly longer hypocotyls than the control or 5% DSW treatment.

• 한국식품과학회지
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• 제41권4호
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• pp.452-457
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• 2009

친환경 기능성 채소로서 시장수요가 증가하고 있는 고품질 새싹채소의 수확 후 미생물 안전관리와 품질유지 유통기술을 개발하고자 메밀 새싹의 내재미생물을 검지하고 살균소독제로서 차아염소산나트륨의 적용 농도별 미생물 억제효과를 살펴보았다. 그 결과, 메밀 새싹의 주요 내재미생물 균총은 Enterobacter, Sphingomonas, Klebsiella 등이 대부분으로 $10^5-10^7$ CFU/g 수준이었으며, 그 종류는 종자 자체의 내재미생물과 유사하였고, E. coli O157:H7, Sal. Typhimurium, L. monocytogenes 등의 병원균은 검출되지 않았다. 50-150 ppm의 차아염소산염 용액으로 처리한 메밀 새싹의 생균수는 무처리구에 비해 약 1 log cycle 이상 감소하였으나 적용농도에 따른 차이는 유의적이지 않았다. 저온저장 7일 후 관능평가에서 100 ppm 이상의 염소수처리 새싹이 상대적으로 우수하게 평가되어 적정 농도의 염소수처리가 메밀 새싹채소의 미생물 억제 및 외관품질 유지에 긍정적인 효과를 나타내는 것으로 확인되었다.

• 한국식생활문화학회지
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• 제25권1호
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• pp.76-81
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• 2010

This study was conducted to evaluate the influence of Lactobacillus bulgaricus and/or Sterptococcus thermophilus on the fermentation of yoghurt containing 5% (w/v) buckwheat sprouts. The results revealed that after 12 hours of fermentation the appropriate pH, titratable acidity and number of viable cells were attained. At that time, the rutin content of the buckwheat sprout-added yoghurt prepared by the mixed culture method was not changed, but the quercetin content increased greatly. Conversely, the rutin content of yoghurt that only contained Streptococcus thermophilus was decreased while the quercetin content was increased. The total phenol contents as well as the DPPH radical scavenging activities of both the mixed culture and Streptococcus thermophilus yoghurt did not differ significantly. Taken together, the results revealed that the use of a mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus during the preparation of buchwheat sprout-added yoghurt was desirable due to the decrease in pH and increase in titratable acidity and viable cells that occurred after 12 hr of fermentation. Moreover, phytochemicals in buckwheat sprouts such as rutin, quercetin and phenol compounds were comparatively increased during fermentation and influenced the antioxidant activity in buckwheat sprout-added yoghurt.

• 한국자원식물학회지
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• 제23권2호
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• pp.131-137
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• 2010

본 연구에서는 타타리메밀싹을 이용한 고부가가치 가공상품을 개발하기 위하여 타타리메밀싹 발효추출물의 영양성분과 생리활성을 검정하였다. 일반 영양성분분석에서는 메밀싹 발효추출물은 단백질, 나트륨, 아연, 마그네슘에서 약간 높은 함량을 보였으나, 메밀전초 발효추출물은 나머지 무기물과 비타민에서 높게 나타났다. 동물실험을 통한 항당뇨 및 혈중지질에 관한 생리활성 검정 결과, 메밀싹 발효추출물이 짧은 기간의 실험임에도 불구하고 혈중 LDL-cholesterol의 수치를 낮추고, HDL-cholesterol의 수치를 올려주어 혈중 total lipid를 낮추는 것을 알 수 있었다. 또한 동맥경화지수인 atherogenic index의 감소를 나타내었다. 이상의 결과를 종합해 볼 때 타타리메밀싹의 발효추출물은 혈중 지질의 개선을 통해 순환기 질환에 효과를 줄 수있다는 가능성을 제시하였다. 하지만 제품화하여 메밀의 새로운 수요창출 및 부가가치를 높이기 위해서는 장기적인 동물실험 및 제품이 갖추어야 할 조건에 대한 관능검사 등 추가적인 연구를 필요로 한다.

• 생명과학회지
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• 제28권8호
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• pp.977-984
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• 2018

본 연구는 메밀의 발아 조건을 달리하여 메밀싹에서 생리활성 물질인 루틴의 함량을 높이고자 하였다. 가장 많이 재배되는 일반메밀과 타타리메밀을 이용하였고, 두 종자의 루틴 함량을 비교한 결과, 타타리메밀의 루틴 함량이 487 ppm으로 일반메밀과 비교하여 약 36배 높게 나타났다. 발아 후 싹으로 성장에 따른 루틴 함량을 분석한 결과, 일반메밀과 타타리메밀의 싹 모두 길이 생장에 따라서 루틴 함량도 증가하는 경향을 나타내었다 또한, 발아 및 싹의 성장 시에 빛을 조사한 일반메밀과 타타리메밀의 싹은 루틴 함량이 빛을 조사하지 않은 경우에 비해 상대적으로 높았다. 타타리메밀의 경우 10 cm 이상의 싹은 4,579 ppm(빛을 조사하지 않은 경우), 5,160 ppm(빛을 조사한 경우)로 나타났다. 메밀싹의 성장 시에 빛이 루틴의 합성에 영향을 끼지는 것으로 판단되었다. 이에 LED 빛의 세기를 2,000 Lux에서 22,000 Lux까지 점차 증가시키면서 타타리메밀싹을 제조하였고, 가장 높은 세기인 22,000 Lux에서 가장 높은 루틴 함량을 가졌다. 타타리메밀싹의 열수 추출물은 85.47 ppm, 에탄올 추출물의 경우에는 1,225.85 ppm의 루틴 함량을 나타내었다. 14,000 Lux까지는 급격하게 루틴 함량이 증가하였으나, 그 후에는 증가폭이 줄어들어 메밀싹은 14,000 Lux에서 10 cm 이상 성장한 것이 최적의 루틴을 포함하는 메밀싹 제조에 가장 적합하다고 판단되었다. 열처리($70{\sim}90^{\circ}C$의 온도 범위)를 한 추출물의 루틴 함량이 미처리군과 비교하여 유의적인 차이를 나타내지 않았다. 이 결과 메밀에서 추출한 루틴은 열안정성을 가진다고 판단되었다.