The content of fagopyrin and polyphenols in common buckwheat (Fagopyrum esculentum Moench) sprouts depends on growing conditions and the phase of development

Abstract

Dried buckwheat herb (Fagopyrum esculentum Moench) is used in medicinal products and the fresh green plant parts, especially sprouts, are consumed as a vegetable [1,2]. The herb contains fagopyrins, which cause sensitivity to light after the ingestion of large amounts of the green parts of buckwheat [3]. The aim of this study was to investigate the impact of different growing conditions and development phase on the content of fagopyrin and phenolic compounds in buckwheat sprouts. Total flavonoid and total phenol contents, fagopyrin content and antioxidant activity were determined spectrophotometrically. Fagopyrin and flavonoids were located almost exclusively in cotyledons. It was found that the content of fagopyrin in 14-days-old buckwheat sprouts grown in a sprouter was nearly the same as reported for mature plants, but the content of polyphenols was only at approximately 20 to 30%. The safe intake of buckwheat sprouts was then estimated to be at least 40g per day.