Microorganisms and Biostimulants Impact on the Antioxidant Activity of Buckwheat (Fagopyrum esculentum Moench) Sprouts

Robert Witkowicz; Wioletta Biel; Edyta Skrzypek; Joanna Chłopicka; Katarzyna Gleń-Karolczyk; Mateusz Krupa; Ewelina Prochownik; Agnieszka Galanty

doi:10.3390/antiox9070584

Microorganisms and Biostimulants Impact on the Antioxidant Activity of Buckwheat (Fagopyrum esculentum Moench) Sprouts

Antioxidants (Basel). 2020 Jul 4;9(7):584. doi: 10.3390/antiox9070584.

Authors

Robert Witkowicz¹, Wioletta Biel², Edyta Skrzypek³, Joanna Chłopicka⁴, Katarzyna Gleń-Karolczyk⁵, Mateusz Krupa¹, Ewelina Prochownik⁴, Agnieszka Galanty⁶

Affiliations

¹ Department of Agroecology and Crop Production, University of Agriculture in Krakow, Mickiewicza 21, 31120 Krakow, Poland.
² Department of Monogastric Animal Sciences, Division of Animal Nutrition and Food, West Pomeranian University of Technology in Szczecin, 29 Klemensa Janickiego Street, 71270 Szczecin, Poland.
³ The Franciszek Górski Institute of Plant Physiology, Polish Academy of Sciences, Niezapominajek 21, 30239 Krakow, Poland.
⁴ Department of Food Chemistry and Nutrition, Medical College, Jagiellonian University, Medyczna 9, 30688 Krakow, Poland.
⁵ Department of Microbiology and Biomonitoring, University of Agriculture in Krakow, Mickiewicza 21, 31120 Krakow, Poland.
⁶ Department of Pharmacognosy, Medical College, Jagiellonian University, Medyczna 9, 30688 Krakow, Poland.

Abstract

The study analyzes the influence of plant growth promoters and biological control agents on the chemical composition and antioxidant activity (AA) in the sprouts of buckwheat. The AA of cv. Kora sprouts was higher than cv. Panda, with 110.0 µM Fe²⁺/g (FRAP-Ferric Reducing Antioxidant Power), 52.94 µM TRX (Trolox)/g (DPPH-1,1-diphenyl-2-picrylhydrazyl), 182.7 µM AAE (Ascorbic Acid Equivalent)/g (Photochemiluminescence-PCL-ACW-Water-Soluble Antioxidant Capacity) and 1.250 µM TRX/g (PCL-ACL-Lipid-Soluble Antioxidant Capacity). The highest AA was found in the sprouts grown from seeds soaked in Ecklonia maxima extract and Pythium oligandrum (121.31 µM Fe²⁺/g (FRAP), 56.33 µM TRX/g (DPPH), 195.6 µM AAE/g (PCL-ACW) and 1.568 µM TRX/g (PCL-ACL). These values show that the antioxidant potential of buckwheat sprouts is essentially due to the predominant hydrophilic fraction of antioxidants. The AA of the sprouts was strongly correlated with total polyphenol content.

Keywords: Bacillus subtilis; Ecklonia maxima; Pythium oligandrum; antioxidant activity; buckwheat sprouts; natural nitrophenols.

Grants and funding

7104/This work was supported by the Ministry of Agriculture and Rural Development, Poland