Changes in nutritional and antioxidant properties, structure, and flavor compounds of Tartary buckwheat (Fagopyrum tataricums) sprouts during domestic cooking

Abstract

This study aims to investigate the impact of domestic cooking methods, such as microwave, steaming, and boiling, on the color, sensory quality nutritional content, antioxidant capacity, structure, and flavor of Tartary buckwheat (Fagopyrum tataricum) sprouts. According to research, the highest cooking loss in 90 s of microwave was 28.89%. Steaming had been found to have the most significant impact on color loss. Microwaving for 30 s had been observed to increase reducing sugar levels by 4.65%, while boiling for 60 s increased chlorophyll levels by 14.52%. The highest retention rates of total flavonoids, total phenols, and vitamin C were 87.25%, 97.25%, and 92.80% respectively when the food was microwaved for 30 s. Moreover, the microwave treatment exhibited the highest antioxidant capacity. Further analysis using FTIR and SEM techniques revealed an increase in carbonyl content under microwave treatment and the presence of a small amount of ungelatinized starch granules. Different cooking methods had similar effects on flavor, reducing eucalyptol and ethylbenzene content, increasing amyl acetate, hexanal, and limonene content, and the emergence of oily and fruity aromas. This study found that microwaves are the best way to retain the nutritional value of Tartary buckwheat sprouts, providing data reference for the development of future cooking technology.