Contribution of flavonoids to the antioxidant properties of common and tartary buckwheat

Journal of Cereal Science

Volumn 68, Issue , 2016, Pages 181-186

  Lee, Lan Sook ^a   Choi, Eun Ji ^a   Kim, Chang Hee ^a   Sung, Jung Min ^a   Kim, Young Boong ^a   Seo, Dong Ho ^a   Choi, Hyun Wook ^a   Choi, Yun Sang ^a   Kum, Jun Seok ^a   Park, Jong Dae ^a  

^a Korea Food Research Institute   (South Korea)

Author keywords

Antioxidant activity; Buckwheat; Flavan 3 ol; Orientin

Indexed keywords

EID: 84960886649     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2015.07.005     Document Type: Article

References (24)

1. Ahmed A., Khalid N., Ahmad A., Abbasi N.A., Latif M.S.Z., Randhawa M.A. Phytochemicals and biofunctional properties of buckwheat: a review. J. Agric. Sci. 2014, 152:349-369.
2. Benzie I.F.F., Strain J.J. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Anal. Biochem. 1996, 239:70-76.
3. Brand-Williams W., Cuvelier M.E., Berset C. Use of free radical method to evaluate antioxidant activity. Leb. Wiss. Technol. 1995, 28:25-30.
4. Cai Y., Luo Q., Sun M., Corke H. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sci. 2004, 74:2157-2184.
5. Fabjan N., Rode J., Kosir I.J., Wang Z.H., Zhang Z., Kreft A.I. Tartary buckwheat (Fagopyrum tataricum Gaertn.) as a source of dietary rutin and quercitrin. J. Agric. Food Chem. 2003, 51:6452-6455.
6. Guo X.D., Wu C.S., Ma Y.J., Parry J., Xu Y.Y., Liu H., Wang M. Comparison of milling fractions of tartary buckwheat for their phenolic and antioxidant properties. Food Res. Int. 2012, 49:53-59.
7. Hȩś M., Dziedzic K., Górecka D., Droz˙dz˙yńska A., Gujska E. Effect of boiling in water of barley and buckwheat groats on the antioxidant properties and dietary fiber composition. Plant Food Hum. Nutr. 2014, 69:276-282.
8. Holasova M., Fiedlerova V., Smrcinova H., Orsak M., Lachman J., Vavreinova S. Buckwheat - the source of antioxidant activity in functional foods. Food Res. Int. 2002, 35:207-211.
9. Huang D., Ou B., Prior L. The chemistry behind antioxidant capacity assays. J. Agric. Food Chem. 2005, 53:1841-1856.
10. Hung P.V., Morita N. Distribution of phenolic compounds in the graded flours milled from whole buckwheat grains and their antioxidant capacities. Food Chem. 2008, 109:325-331.
11. Jiang P., Burczynski F., Campbell C., Pierce G., Austria J.A., Briggs C.J. Rutin and flavonoid contents in three buckwheat species Fagopyrum esculentum, F. tataricum, and F. homotropicum and their protective effects against lipid peroxidation. Food Res. Int. 2007, 40:356-364.
12. Lee K.W., Kim Y.J., Kim D.O., Lee H.J., Lee C.Y. Major phenolics in apple and their contribution to the total antioxidant capacity. J. Agric. Food Chem. 2003, 51:6516-6520.
13. Lee L.S., Kim S.H., Kim Y.B., Kim Y.C. Quantitative analysis of major constituents in green tea with different plucking periods and their antioxidant activity. Molecules 2014, 19:9173-9186.
14. Li F.H., Ya Y., Yang X.L., Tao S.Y., Ming J. Phenolic profiles and antioxidant activity of buckwheat (Fagopyrum esculentum Möench and Fagopyrum tartaricum L. Gaerth) hulls, brans and flours. J. Integr. Agric. 2013, 12:1684-1693.
15. Morishita T., Yamaguchi H., Degi K. The contribution of polyphenols to antioxidative activity in common buckwheat and tartary buckwheat grain. Plant Prod. Sci. 2007, 10:99-104.
16. Peng Y., Liu F., Ye J. Determination of phenolic compounds in the hull and flour of buckwheat (Fagopyrum esculentum Möench) by capillary electrophoresis with electrochemical detection. Anal. Lett. 2004, 37:2789-2803.
17. Prior R.L., Wu X., Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J. Agric. Food Chem. 2005, 53:4290-4302.
18. Quettier-Deleu C., Gressier B., Vasseur J., Dine T., Brunet C., Luyckx M., Cazin M., Bailleui F., Trotin F. Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour. J. Ethnopharmacol. 2000, 72:35-42.
19. Singleton V.L., Rossi J.A. Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am. J. Enol. Vitic. 1965, 16:144-158.
20. Thaipong K., Boonprakob U., Crosby K., Cisneros-Zevallos L., Hawkins Byrne D. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J. Food Compos. Anal. 2006, 19:669-675.
21. Watanabe M. Catechins as antioxidants from buckwheat (Fagopyrum esculentum Moench) groats. J. Agric. Food Chem. 1998, 46:839-845.
22. Zhang Z.L., Zhou M.L., Tang Y., Li F.L., Tang Y.X., Shao J.R., Xue W.T., Wu Y.M. Bioactive compounds in functional buckwheat food. Food Res. Int. 2012, 49:389-395.
23. Zielińska D., Turemko M., Kwiatkowski J., Zieliński H. Evaluation of flavonoid contents and antioxidant capacity of the aerial parts of common and tartary buckwheat plants. Molecules 2012, 17:9668-9682.
24. Zielinski H., Michalska A., Amigo-Benavent M., del Castillo M.D., Piskula M.K. Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting. J. Agric. Food Chem. 2009, 57:4771-4776.