Phenolic Compounds in Common Buckwheat Sprouts: Composition, Isolation, Analysis and Bioactivities

Overview

Journal Food Sci Biotechnol

Specialty Biotechnology

Date 2022 Jul 25

PMID 35873372

Authors

Ahmad Rois Mansur

Sang Gil Lee

Bong-Han Lee

Sang Gyu Han

Sung-Won Choi

Won-Jae Song

Tae Gyu Nam

Affiliations

Soon will be listed here.

Abstract

Phenolic compounds in common buckwheat sprouts (CBSs) have gained research interest because of their multiple health benefits. Phenolic acids, flavanones, flavonols, flavan-3-ols, and anthocyanins are important bioactive components of CBS that exhibit biological activities, including anti-inflammatory, antioxidant, anti-proliferative, and immunomodulatory effects. The isolation and quantitative and qualitative analyses of these phenolic compounds require effective and appropriate extraction and analytical methods. The most recent analytical method developed for determining the phenolic profile is HPLC coupled with a UV-visible detector and/or MS. This review highlights the extraction, purification, analysis, and bioactive properties of phenolic compounds from CBS described in the literature.

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