일반 메밀과 쓴 메밀 제분 분획 별(milling fractions) 추출물의 산화방지 효과

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 50; no. 5; pp. 549 - 554
• Main Authors: 유진(Jin Yu), 황지수(Ji-Soo Hwang), 오민수(Min Su Oh), 이수용(Suyong Lee), 최수진(Soo-Jin Choi)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.10.2018; Korean Society of Food Science & Technology
• Subjects: Antioxidants; Buckwheat; Cell proliferation; Cytotoxicity; Ethanol; Rutin; Scavenging; 식품과학; common buckwheat; antioxidant activity; tartary buckwheat; milling fraction
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2018.50.5.549

The objective of the current study was to evaluate the antioxidant activity of ethanol extracts from common and tartary buckwheat milling fractions (hull, bran, and flour). The results indicated that total polyphenol and flavonoid contents were higher in tartary buckwheats than in common buckwheats, which was related to high rutin levels. In particular, the highest rutin content was detected in the bran fraction. ABTS and DPPH radical scavenging activities of tartary buckwheats were higher than those of common buckwheats, especially in bran. Cellular antioxidant activity of tartary buckwheat milling fractions was more pronounced than that of common buckwheat in both Caco-2 and Raw 264.7 cells, demonstrating the higher cellular antioxidant effect of tartary buckwheat bran. The cytotoxic effect of both common and tartary buckwheat milling fractions on cell proliferation was not significant. These results suggest that tartary buckwheat bran may have much potential for usefulness in protective and therapeutic antioxidant applications.