Phenolic Profiles and Antioxidant Activity of Buckwheat （Fagopyrum esculentum MSench and Fagopyrum tartaricum L. Gaerth） Hulls, Brans and Flours

• Published in: 农业科学学报：英文版 no. 9; pp. 1684 - 1693
• Main Author: LI Fu-hua YUAN Ya YANG Xiao-lan TAO Shu-ying MING Jian
• Format: Journal Article
• Language: English
• Published: 2013
• Subjects: DPPH; 总抗氧化活性; 自由基清除活性; 船体; 苦荞; 荞麦; 酚醛; 面粉
• ISSN: 2095-3119; 2352-3425

The extracts from hulls, brans and flours of Fagopyrum esculentum M6ench （FEM, three varieties） and Fagopyrum tartaricum L. Gaerth （FTG, seven varieties） were screened for free and bound phenolic content or total phenolic content （TPC）, as well as 1,1 diphenyl-2-picryl hydrazyl （DPPH） free radical scavenging activity and reducing power. Free phenolics were predominant in buckwheat hulls, brans and flours. FEM hulls extract exhibited the highest reducing power and DPPH free radical scavenging activity with the average ECs0 84.54 μg mL^-1 and IC50 11.54 μg mL^-1 respectively, FTG brans extract had the highest average TPC （24.87 mg GAE g^-1 DW）, and FEM flours extract showed the lowest TPC, reducing power and radical scavenging activity. Furthermore, the correlations among TPC, DPPH free radical scavenging activity and reducing power of all the samples were investigated. The rank correlation coefficient （rs） between reducing power and DPPH free radical scavenging activity of buckwheat hulls, between TPC and DPPH free radical scavenging activity of buckwheat flours were 0.76 and 0.79, respectively （P〈0.05）. However, there is no significant correlation between the remaining indexes of hulls and flours, as well as the ten buckwheat brans. This result indicated that some non-phenolic compounds also contributed to the total antioxidant activity in hulls, brans and flours of buckwheats. This study demonstrated that buckwheat hulls and brans, rather than flours, are good source of antioxidants.