Composition and Antioxidant Capacity of Flour and Hull Extracts from Different Tartary Buckwheat Cultivars

Abstract:

The content of rutin, quercetin, total phenol, total flavonoid, antioxidant properties in ethanol extract of flour and hull from 13 tartary buckwheat cultivars widely grown in China was investigated. HPLC showed that the content of rutin ranged from 7.33 to 440.43 in flour and from 5.18 to 168.7 mg/g DW in hull. Trace quercetin were detected in both flour and hull extracts of all cultivars and the values were determined as 0.74-275.90 and 0.77-15.65 mg/g DW, respectively. The contents of total phenol/flavonoid in the flour were significantly greater than that in hull, and their content varied between samples. The result showed that JQ, QW, and NP are potential candidates for developing of functional food.

• Periodical: Advanced Materials Research (Volumes 864-867)
• Pages: 289-294
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.864-867.289
• Online since: December 2013
• Authors: Xiao Gong, Hai Long Yu, Ning Li Qi, Yi Jun Liu, Li Jing Lin, Mao Fang Huang
• Keywords: Antioxidant Capacity, Tartary Buckwheat, Total Flavonoid, Total Phenol

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