Abstract
We investigated the change in seed shape and weight as well as the accumulation and distribution of anthocyanins, melanin, and flavonoids during tartary buckwheat seed development. Pericarp dry weight increased slowly while the increase in flour dry weight was much greater. Increases in the dry weight of the embryo and endosperm were associated with change in seed shape. The highest anthocyanin content was observed in stage two while the highest melanin content occurred in stage five. There was a considerable decrease in total flavonoids, rutin, quercetin and kaempferol in mature seeds relative to seeds that were still developing. Additionally, there were significant correlations (correlation coefficient > .900, p < .05) among the changes in rutin, quercetin and kaempferol between flour and the pericarp. In mature seeds, 95% of the flavonoids were present in flour.
Highlights
Tartary buckwheat [Fagopyrum tataricum (L.) Gaertn] is a dicotyledonous plant belonging to the family Polygonaceae
The change in seed shape might be due to the development of the embryo and endosperm (Stevens, 1912)
We determined the anthocyanin content in the pericarp at different seed development stages
Summary
Tartary buckwheat [Fagopyrum tataricum (L.) Gaertn] is a dicotyledonous plant belonging to the family Polygonaceae. It is well known for its nutritive and medicinal value because of its abundance of amino acids, dietary fibre, mineral compounds and phenolic compounds (Bonafaccia et al, 2003; Qin et al, 2013; Wang et al, 2013). Tartary buckwheat contains large amounts of flavonoid compounds including rutin, quercetin and flavone C-glycosides (Zielińska et al, 2012). Tartary buckwheat contents have exhibited antioxidant and lipid peroxidation activities (Guo et al, 2011; Liu et al, 2007, 2008). Because of its potential health benefits, Tartary buckwheat is being consumed by an increasing number of people globally (Li & Zhang, 2001)
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