Preparation Of Bitter Buckwheat Powder, Evaluation Of Antioxidant Activity In Vivo And Product Development

In recent years,the development of cereal germinated food has aroused great interest of researchers and consumers.Germination process can greatly improve the active components and functions of cereal grains.Buckwheat,an important food and drug homologous crop in china,is rich in nutrients and active compounds.In the current study,statistics showed that the flavonoids and antioxidant properties of buckwheat were significantly increased after germination.However,the high moisture content in buckwheat causes problems in storage and processing.In addition,in vivo antioxidant activity evaluation of tartary buckwheat and product development of tartary buckwheat sprouts are rarely reported,though functional evaluation of buckwheat flavone extract is extensively studied.The current study focused on the effects of vacuum freeze drying,hot air drying and microwave drying on the quality of buckwheat.Ten day-old tartary buckwheat sprouts were used as raw materials and tartary buckwheat sprout powder was prepared.The antioxidant activity of tartary buckwheat sprout was evaluated by establishing D-galactose oxidative damage model.Chewable tartary buckwheat sprout tablets with health benefits were developed based on single factor tests and orthogonal tests.Conclusions were drawn from the study:(1)There were significant differences in color,polyphenol content and antioxidant properties of tartary buckwheat sprouts treated with different drying methods.Samples obtained through vacuum freeze-drying and 60 ? hot air drying were found to undergo smallest color change and have significantly higher total flavonoids compared to others.Besides,contents of rutin,quercetin and chlorogenic acid in tartary buckwheat sprouts were significantly influenced by drying methods.(2)D-galactose oxidative damage models were established to study the in vivo antioxidant activity of tartary buckwheat sprouts.Brain index,liver index,spleen index in models were significantly lower than those in blanks after intraperitoneal injection of D-galactose(600mg/(kg·d)).MDA of serum,brain and liver were significantly higher than that in blanks,while GSH-PX and T-SOD in brain tissues and livers were significantly lower than those in blanks.These all showed that models were built successfully.High dose of tartary buckwheat sprout powder can significantly increase the brain,liver and spleen index of oxidative injury mice and significantly decrease the content of MDA in mice serum,brain tissue and liver,and significantly increase the contents of GSH-PX and T-SOD activity in mice brain tissue and liver.Results showed that tartary buckwheat sprouts had antioxidant activity in vivo.(3)In the preparation of tartary buckwheat sprout chewable tablets,the optimum range of main and auxiliary ratio(buckwheat sprout powder:maltodextrin),microcrystalline cellulose and flavoring agent ratio(xylitol:stevioside:menthol = 98.5:1:0.5)were determined by single factor test and the orthogonal test,in order to determine the best formula of tartary buckwheat sprout chewable tablets:the main and auxiliary ratio is 1:1;microcrystalline cellulose content is 25%;flavoring agent content is 25%.The tablet has a smooth surface,appropriate hardness,a refreshing taste,good mouthfeel and so on.