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Composition and antioxidative properties of the flavonoid-rich fractions from tartary buckwheat grains

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Abstract

Tartary buckwheat, a healthy food, is associated with a reduced risk of certain human chronic diseases; however, its bioactive components are unknown. This study used high performance liquid chromatographyphotodiode array-mass spectroscopy (HPLC-PDA-MS) to identify the flavonoids in flavonoid-rich fractions (FRFs) from tartary buckwheat grain and tested antioxidative capacity of FRFs to confirm their bioactivity. Ultraviolet (UV) absorption and electrospray ionization (ESI−) MS/MS spectra identified several flavonols in the embryo, endosperm, testa, and hull, including the predominant flavonoid rutin and minor flavonoids quercetin 3-O-rutinoside-3′-O-β-glucopyranoside, kaempferol 3-O-rutinoside, and quercetin. Tartary buckwheat FRFs extended the Rancimat induction period of lard less than common buckwheat FRF did, while their scavenging rate of DPPH free radicals exceeded that of common buckwheat FRF and rutin. These results indicate that tartary buckwheat FRFs from the grains have potential health benefits.

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Authors and Affiliations

  1. Key Laboratory of Agricultural Products Processing in Jilin Province Universities, Changchun University, Changchun, 130022, PR China

    Dan Li & **aolei Li

  2. School of Food Science and Technology, Jiangnan University, Wuxi, 214122, PR China

    Dan Li & **aolin Ding

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  1. Dan Li
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  2. **aolei Li
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  3. **aolin Ding
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Correspondence to Dan Li.

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Li, D., Li, X. & Ding, X. Composition and antioxidative properties of the flavonoid-rich fractions from tartary buckwheat grains. Food Sci Biotechnol 19, 711–716 (2010). https://doi.org/10.1007/s10068-010-0100-4

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  • DOI: https://doi.org/10.1007/s10068-010-0100-4

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