English

Vedecký časopis

Journal of Food and Nutrition Research
Online First Articles

Sytar, O. – Chrenková, M. – Ferencová, J. – Polačiková, M. – Rajský, M. – Brestič, M.
Nutrient capacity of amino acids from buckwheat seeds and sprouts


Oksana Sytar, Plant Physiology and Ecology Department, Taras Shevchenko National University of Kyiv, Institute of Biology, Volodymyrska str. 64, Kyiv 01033, Ukraine; Department of Plant Physiology, Slovak University of Agriculture, A. Hlinku 2, 94976 Nitra, Slovakia. E-mail: oksana.sytar@gmail.com

Received 26 September 2017; 1st revised 27 October 2017; accepted 27 November 2017

Súhrn: Buckwheat biodiversity is connected with specificity amino acids accumulation what can be used for developing knowledge which allows using buckwheat sprouts for functional foods production as part of gluten-free diet. Amino acid score shown that quality of buckwheat protein is on high level and can be recommended for human diet. The experimental buckwheat variants were characterized by different content of 17 estimated amino acids in seeds but similar tendency of redistribution of amino acids in the stems and leaves after 2 weeks of cultivation. Buckwheat sprouts is found as valuable nutrition source of sulfur-containing amino acids methionine. Novel information regarding high content of amino acids leucine (25–29 g·kg-1 dry weight) in the leaves of experimental buckwheat sprouts is presented. During the early stage of buckwheat growth active accumulation of glutamic acid is observed which can be connected with accumulation of arginine, proline and leucine.

Kľúčové slová: pseudocereals; functional food; growth; buckwheat seedlings; amino acids