Effects Different Processing Techniques for Flavonoids from Buckwheat and Antioxidative

Abstract:

the flavonoid existing in buckwheat is one of the important physiological active substances. This paper studies the baking and cooking, high pressure treatment on the effect of flavonoids from buckwheat and buckwheat grains. Results showed that buckwheat hull has little effect on processing of total flavonoids, after baking, cooking and hyperbaric treatment, buckwheat flavonoids solution rate increased by more than 70%. Instead, made of buckwheat flour dough, is greatly influenced by processing, adding a certain concentration of salt can alleviate the degradation of rutin in buckwheat, but relief is unlikely.

• Periodical: Advanced Materials Research (Volumes 1073-1076)
• Pages: 1832-1836
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.1073-1076.1832
• Online since: December 2014
• Authors: Chun Hong Piao, Li Ping Liu, Jun Mei Liu, Han Song Yu, Yu Hua Wang, Yao Hui Hu
• Keywords: Buckwheat, DPPH, Flavonoids, Process

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