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.
References: 1. Hinneburg I, Neubert Reinhard HH (2005)J Agric Food Chem 53: 3–7.
2. Kreft I et al. (2006) Food Chem 98: 508–51
3. Chick H, Ellinger P (1941)J Physiol 100: 212–230.
