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《Science and Technology of Food Industry》 2011-05
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Comparison of antioxidant activity and the content of free and bound phenolics in common buckwheat and tartary buckwheat particles

YANG Hong-ye1,YANG Lian-zhi2,CHAI Yan3,WANG Yu-tang 1,WANG Min1,(1.College of Food Science and Engineering,Northwest Agriculture and Forestry University,Yangling 712100,China;2.College of Chemical and Food Engineering,Zhongzhou University,Zhengzhou 450000,China;3.College of Agronomy,Northwest Agriculture and Forestry University,Yangling 712100,China)  
Object:To compare the free,bound and total phenolics content and antioxidant capacities of common and tartary buckwheat and to evaluate the main anti-oxidative grain milling fractions of the two spices.Methods:Bran and flour of common and tartary buckwheat were examined and compared for their free radical scavenging properties against 2,2-diphenyl-1-picrylhydrazyl radical (DPPH·),cation ABTS and β-carotene bleaching assay,total phenolic content (TPC) and total flavonoids content (TFC).Results: The TPC and TFC decreased in the following order:tattary buckwheat brantartary buckwheat flourcommon buckwheat brancommon buckwheat four,and had significant differences (p0.05).Tartary buckwheat bran had the greatest TPC and TFC,with 2433.98mg GA eq/100g DW and 3306.60mg Rutin eq/100g DW,respectively.The rutin contents in flour and bran of tattary buckwheat were 183~275 times and 136~207 times,respectively,higher than those of common buckwheat,while no significant differences between flour and bran in the same type buckwheat.The most buckwheat phenolics were in free form,96% and 93% in tartary and common flour,and 95% and 88% in tartary and common buckwheat bran,respectively.In addition,there was a closely relationship between buckwheat phenolics and anti-oxidant activities(r0.90).Coclusion:Tartary buckwheat were recommended for their higher anti-oxidative activity,as well as being an excellent dietary source of phenolic compounds,particularly for tartary buckwheat bran,being rich in free phenolics.
【Fund】: “十一五”国家科技支撑计划项目(2006BAD02B06);; 陕西省自然科学基金(2006C107)
【CateGory Index】: S517
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