ArticleFrontiers in nutrition2022
The Effects of Plasma-Activated Water Treatment on the Growth of Tartary Buckwheat Sprouts.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 21 citations in OpenAlex.
- Effects of plasma-activated water on germination and initial seedling growth of wheat.PloS one · 2025Article
- The combined effects of ultrasound and plasma-activated water on silkworm pupae:Physicochemical properties, microbiological diversity and ultrastructure.Ultrasonics sonochemistry · 2024Article
- Decontamination and Germination of Buckwheat Grains upon Treatment with Oxygen Plasma Glow and Afterglow.Plants (Basel, Switzerland) · 2022Article
- Impact of Rutin and Other Phenolic Substances on the Digestibility of Buckwheat Grain Metabolites.International journal of molecular sciences · 2022Review
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim was to investigate the effects of buckwheat sprout treated with plasma-activated water (PAW) and their quality, nutrients (protein, amino acids, fat, and carbohydrates), functional active ingredients (total flavonoids, total phenolic acids, γ-gamma aminobutyric acid (GABA), and polysaccharides), and antioxidant activity during germination. PAW had no negative effects on the germination rate, but promoted the stem growth instead, which indicated 1.12-fold higher germination rate compared with the control group. The results of sensory evaluation demonstrated that the obtained sprouts were bright green, shinning, crisp and smooth, with sufficient moisture, and easy to chew. During germination (1-9 days), the water content, amino acids, and reducing sugars of sprouts showed an increasing trend and were basically higher in the PAW group than in the control group, while protein, carbohydrate, and crude fat presented a decreasing trend. The results were that the flavonoid, phenolic acid, γ-GABA, polysaccharides content, and antioxidant activity during germination showed a gradual upward trend but with slight differences, and the antioxidant properties of buckwheat sprouts might be related to the phenolic acid and polysaccharides content. These data show that the PAW treatment on buckwheat sprout have great potential as a dietary source of antioxidant function with health benefits.
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