Three‐solvent extracting method comprehensively evaluates phenolics profile and antioxidant activities of Tartary buckwheat

• Published in: Journal of food processing and preservation Vol. 45; no. 1
• Main Authors: Chen, Yue, Qin, Likang, Wen, Anyan, Mazhar, Muhammad, Wang, Hezhu, Zhu, Yong
• Format: Journal Article
• Language: English
• Published: 01.01.2021
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.15020

A three‐solvent extracting method, which consist of 80% acetone, ethyl acetate, and 70% ethanol extracting procedures, was adopted to evaluate phenolics profile and antioxidant activities of Tartary buckwheat. Phenolics profile of Tartary buckwheat was determined using HPLC. Gallic acid, chlorogenic acid, and 2,3,4‐trihydroxybenzoic acid were detected in 80% acetone extracts, 2,3,4‐trihydroxybenzoic acid was detected in ethyl acetate extracts, rutin and quercetin were detected in 70% ethanol extracts, rutin was the dominant phenolic compound, and the contents ranged from 1,902.0 to 2,402.8 mg/100 g DW. Antioxidant activities of Tartary buckwheat were determined using DPPH, ABTS, and FRAP assays, 70% ethanol extracts showed a higher antioxidant activity than 80% acetone and ethyl acetate, respectively. These results suggested that the three‐solvent extracting method is more comprehensive than independent one in evaluating phenolics profile and antioxidant activities of Tartary buckwheat. Practical applications The three‐solvent extracting method can be used to evaluate functional properties of Tartary buckwheat.