Scientific journal

57 2018

Journal of Food and Nutrition Research
Summary No. 1 / 2018

Sytar, O. – Chrenková, M. – Ferencová, J. – Polačiková, M. – Rajský, M. – Brestič, M.
Nutrient capacity of amino acids from buckwheat seeds and sprouts
Journal of Food and Nutrition Research, 57, 2018, No. 1, s. 38-47

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:

Received 26 September 2017; 1st revised 27 October 2017; accepted 27 November 2017; published online 25 February 2018

Summary: Buckwheat biodiversity is connected with specific amino acids accumulation, which can be utilized at using buckwheat sprouts for production of functional foods, as a part of gluten-free diet. Buckwheat protein is of high quality regarding amino acid composition and can be recommended for human diet. The experimental buckwheat variants were characterized by different contents of 17 amino acids in seeds together with a similar re-distribution of amino acids in stems and leaves after 2 weeks of cultivation. Buckwheat sprouts are a valuable nutrition source regarding a sulfur-containing amino acid methionine. Novel information regarding high contents of amino acid leucine (25–29 g·kg-1 dry weight) in 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.

Keywords: pseudocereals; functional food; buckwheat seedlings; amino acids

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