Changes of the Flavonoid and Phenolic Acid Content and Antioxidant Activity of Tartary Buckwheat Beer during the Fermentation

Abstract:

Through determinated the changes of composition and activity during the fermentation period of buckwheat beer , then analyzed the relationship by used SAS 9.0 software. Determined the monomer flavonoid, monomer phenolic acids by HPLC, antioxidant activity by against the ABTS and DPPH. The results show that the amount of total flavonoid (from 0.607±0.047 g·L^-1 to 0.519±0.038 g·L^-1 ), total phenolic acids (from 0.690±0.060 g·L^-1 to 0.395±0.034 g·L^-1) change during fermentation . Tartary buckwheat beer exhibits strong DPPH (103.904±0.361 VCEAC mg·L^-1) and ABTS (25.018±0.268 VCEAC mg·L^-1) radical scavenging activities.The rutin, quercetin, ferulic acid, caffeic acid, protocatechuic acid,and p-coumaric acid show a downward trend, however,the isoquercitrin, gallic acid display the rising trend. At the same time,the regression equation as Y₂ ( Total phenolic) = 0.31595 + 2.10834X₅ (Quercetin)(P<0.05), Y₃ ( ABTS[VCEA ) = 47.75299 23.78253X₈ (Ferulic acid)(P,0.05).

• Periodical: Advanced Materials Research (Volumes 781-784)
• Pages: 1619-1624
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.781-784.1619
• Online since: September 2013
• Authors: Ying Liu, Ting Jun Ma, Jie Chen
• Keywords: Antioxidant Activity, Fermentation, Flavonoid, Phenolic Acids, Tartary Buckwheat Beer

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