Phenolic compounds profile and antioxidant activities of different fractions of Tartary buckwheat

Authors

CHEN Yue, School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025 , China
ZHU Yong, School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025 , China ；National and Local Joint Engineering Centre for the Development and Utilization Technology ofDrug and Food Resources in Southwest China, Guizhou University, Guiyang, Guizhou 550025 , China
QIN Li-kang, School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025 , China ；National and Local Joint Engineering Centre for the Development and Utilization Technology ofDrug and Food Resources in Southwest China, Guizhou University, Guiyang, Guizhou 550025 , China

Abstract

Objective: This study aimed to investigate the phenolic compounds profile and antioxidant activities of different fractions of Tartary buckwheat. Methods: Tartary buckwheat was ground and sieved into shell, bran and powder. Phenolic compounds in tartary buckwheat were extracted with 70% ethanol, and phenolic compounds composition and antioxidant activity of the extract were analyzed. Results: In Tartary buckwheat bran, the total phenolics and flavonoids were (3 042±31) mg GAE/100 g·DW and (5 290±233) mg RE/100 g·DW, accounting for 60.8%, 67.7% of the total Tartary buckwheat, respectively. Rutin was the dominant phenolic compounds in bran extract, and the content was (5 152±61) mg/100 g·DW. The extracts of Tartary buckwheat hull, bran and powder all showed antioxidant activities, among which the bran extracts presented the highest antioxidant activities. The ORAC, FRAP, DPPH and ABTS values were (1 503.3±249.5) μmol/g·DW, (8 477.5±441.1) mg TE/100 g·DW, (5 642.4±241.3) mg TE/100 g·DW and (16 764±742) mg TE/100 g·DW, respectively. Conclusion: Bran is the major fraction enriching phenolic compounds which showed elevated antioxidant activities.

Publication Date

12-15-2022

First Page

15

Last Page

19

DOI

10.13652/j.spjx.1003.5788.2022.90230

Recommended Citation

Yue, CHEN; Yong, ZHU; and Li-kang, QIN (2022) "Phenolic compounds profile and antioxidant activities of different fractions of Tartary buckwheat," Food and Machinery: Vol. 38: Iss. 11, Article 3.
DOI: 10.13652/j.spjx.1003.5788.2022.90230
Available at: https://www.ifoodmm.cn/journal/vol38/iss11/3

References

[1] 田世龙,张永茂,李守强,等.苦荞中黄酮微波提取方法及其动态变化研究[J].食品与机械,2008,24(4):149-152.TIAN S L,ZHANG Y M,LI S Q,et al.The research on extraction of flavonoids from tartary buckwheat by microwave and changes of quantity in different growth periods[J].Food & Machinery,2008,24(4):149-152.
[2] 童晓萌,柴春祥,王永强.萌发对苦荞籽粒品质的影响及工艺优化[J].食品与机械,2021,37(4):176-183.TONG X M,CHAI C X,WANG Y Q.Effects of germination on grain quality of tartary buckwheat and optimization of technology[J].Food & Machinery,2021,37(4):176-183.
[3] 仇菊,吴伟菁,朱宏.苦荞调控血糖功效及其在糖尿病人主食开发中的应用[J].中国食品学报,2021,21(9):352-365.QIU J,WU W J,ZHU H.Function of tartary buckwheat in regulating blood glucose and its application in developing staple food for diabetic patients[J].Journal of Chinese Institute of Food Science and Technology,2021,21(9):352-365.
[4] 闫文杰,段昊,吕燕妮,等.苦荞在我国保健食品中的应用进展[J].食品科技,2021,46(6):55-61.YAN W J,DUAN H,LU Y N,et al.Research progress of organic selenium-rich biological resources[J].Food Science and Technology,2021,46(6):55-61.
[5] 李苇舟.蒸汽爆破对苦荞麸皮多酚释放及缓解小鼠经肠炎作用的影响[D].重庆:西南大学,2021:112.LI W Z.Effects of steam explosion treatment on the release of polyphenols form Tartary buckwheat bran and its alleviating influence of colitis in mice[D].Chongqing:Southwest University,2021:112.
[6] 李可心,周冉冉,陈茂彬,等.荞麦功能性成分及相关食品开发[J].现代农业科技,2021(7):236-240.LI K X,ZHOU R R,CHEN M B,et al.Functional components of buckwheat and related food development[J].Xiandai Nongye Keji,2021(7):236-240.
[7] RUAN J J,ZHOU Y X,YAN J,et al.Tartary buckwheat:An under-utilized edible and medicinal herb for food and nutritional security[J].Food Research International,2020,38(4):440-454.
[8] CHEN Y,QIN L K,WEN A Y,et al.Three-solvent extracting method comprehensively evaluates phenolics profile and antioxidant activities of Tartary buckwheat[J].Journal of Food Processing and Preservation,2021,45(1):e15020.
[9] GUO X,WU C,MA Y,et al.Comparison of milling fractions of tartary buckwheat for their phenolics and antioxidant properties[J].Food Research International,2012,49(1):53-59.
[10] 刘琴,张薇娜,朱媛媛,等.不同产地苦荞籽粒中多酚的组成、分布及抗氧化性比较[J].中国农业科学,2014,47(14):2 840-2 852.LIU Q,ZHANG W N,ZHU Y Y,et al.Comparison of the constitutions,distribution,and antioxidant activities of polyphenols from different varieties of tartary buckwheat seed produced from different regions of china[J].Scientia Agricultura Sinica,2014,47(14):2 840-2 852.
[11] 任顺成,孙军涛.荞麦粉、皮、壳及芽中黄酮类含量分析研究[J].中国粮油学报,2008,23(6):210-214.REN S C,SUN J T.Analysis of flavonoid contents in buckwheat flour,bran,hull and sprout[J].Journal of the Chinese Cereals and Oils Association,2008,23(6):210-214.
[12] SINKOVIC L,KOKALJ SINKOVIC D,MEGLIC V.Milling fractions composition of common(Fagopyrum esculentum Moench)and Tartary(Fagopyrum tataricum(L.)Gaertn.)buckwheat[J].Food Chemistry,2021,365:130459.
[13] BAO T,WANG Y,LI Y,et al.Antioxidant and antidiabetic properties of tartary buckwheat rice flavonoids after in vitro digestion[J].Journal of Zhejiang University:Science B,2016,17(12):941-951.
[14] NAM T,LEE S M,PARK J,et al.Flavonoid analysis of buckwheat sprouts[J].Food Chemistry,2015,170:97-101.
[15] ALARA O R,MUDALIP S K A,ABDURAHMAN N H,et al.Data on parametric influence of microwave-assisted extraction on the recovery yield,total phenolic content and antioxidant activity of Phaleria macrocarpa fruit peel extract[J].Chemical Data Collections,2019,24:100277.
[16] SINGLETON V L,ORTHOFER R,LAMUELA-RAVENTS R M.Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent[M].Methods in Enzymology.Academic Press,1999:152-178.
[17] 王何柱,朱勇,朱怡,等.7种芸豆中酚类化合物组成及其抗氧化活性[J].中国粮油学报,2020,35(9):28-33.WANG H Z,ZHU Y,ZHU Y,et al.Composition and antioxidant activity of phenolic compounds in seven kidney beans[J].Journal of the Chinese Cereals and Oils Association,2020,35(9):28-33.
[18] 朱勇.青稞酚类化合物组成与抗氧化、抗肿瘤细胞增殖活性研究[D].广州:华南理工大学,2017:136.ZHU Y.Phenolic compound profile,antioxidant and antiproliferative activities of highland barley[D].Guangzhou:South China University of Technology,2017:136.
[19] ZHU Y,LI T,FU X,et al.Phenolics content,antioxidant and antiproliferative activities of dehulled highland barley(Hordeum vulgare L.)[J].Journal of Functional Foods,2015,19:439-450.
[20] BENZIE I F F,STRAIN J J.The ferric reducing ability of plasma(FRAP)as a measure of "antioxidant power":The FRAP assay[J].Analytical Biochemistry,1996,239(1):70-76.
[21] HAN Y,CHI J,ZHANG M,et al.Changes in saponins,phenolics and antioxidant activity of quinoa(Chenopodium quinoa willd)during milling process[J].LWT,2019,114:108381.
[22] PASKO P,BARTON H,ZAGRODZKI P,et al.Anthocyanins,total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth[J].Food Chemistry,2009,115(3):994-998.
[23] THAIPONG K,BOONPRAKOB U,CROSBY K,et al.Comparison of ABTS,DPPH,FRAP,and ORAC assays for estimating antioxidant activity from guava fruit extracts[J].Journal of Food Composition and Analysis,2006,19(6/7):669-675.
[24] 王何柱.不同芸豆营养功能品质及热加工过程量变研究[D].贵阳:贵州大学,2020:91.WANG H Z.Study on nutritional function quality of different kidney beans and quantitative change of thermal processing[D].Guiyang:Guizhou University,2020:91.
[25] 李俊,卢扬,赵刚,等.苦荞芽苗茶饮料发酵前后营养、风味及抗氧化活性的变化[J].食品与机械,2019,35(7):187-192.LI J,LU Y,ZHAO G,et al.Variation of nutrition,flavor and antioxidant activity in tea beverage of tartary buckwheat sprout after fermentation[J].Food & Machinery,2019,35(7):187-192.