Composition and Antioxidant Capacity of Flour and Hull Extracts from Different Tartary Buckwheat Cultivars
文献类型： 外文期刊
作者： Gong, Xiao 1 ; Yu, Hailong 1 ; Qi, Ningli 1 ; Liu, Yijun 1 ; Lin, Lijing 1 ; Huang, Maofang 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, 48 Renmindadaonan, Zhanjiang 524001, Peoples R China
关键词： Tartary buckwheat;Antioxidant capacity;Total phenol;Total flavonoid
期刊名称：ENVIRONMENTAL ENGINEERING, PTS 1-4
ISSN： 1022-6680
年卷期： 2014 年 864-867 卷
页码：
收录情况： SCI
摘要： 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.
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