Antioxidant activities of buckwheat extracts

The antioxidant activities of buckwheat ( Fagopyrum esculentum Möench) extracts were evaluated and compared with butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tertiary butylhydroquinone (TBHQ) using a β-carotene bleaching assay, a 2,2-diphenyl-β-picrylhydrazyl (DPPH) assay and t...

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Bibliographic Details
Published in:Food chemistry 2005-05, Vol.90 (4), p.743-749
Main Authors: Sun, Ting, Ho, Chi-Tang
Format: Article
Language:English
Subjects:
acetone
antioxidant activity
Antioxidants
Biological and medical sciences
Buckwheat
extraction
Food industries
food quality
Free radical scavenging
free radicals
Fundamental and applied biological sciences. Psychology
methanol
phenolic compounds
Phenolic content
polar compounds
seed extracts
solvents
yields
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Summary:The antioxidant activities of buckwheat ( Fagopyrum esculentum Möench) extracts were evaluated and compared with butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tertiary butylhydroquinone (TBHQ) using a β-carotene bleaching assay, a 2,2-diphenyl-β-picrylhydrazyl (DPPH) assay and the Rancimat method. Buckwheat was extracted with solvents of different polarities. The methanol extract showed the highest antioxidant activity coefficient (AAC) of 627 ± 40.0 at 200 mg/l by the β-carotene bleaching method and longest induction time of 7.0 ± 0.2 h by the Rancimat method. The acetone extract showed the highest total phenolics of 3.4 ± 0.1 g catechin equivalents/100 g and the highest scavenging activity of 78.6 ± 6.2% at 0.1 mg/ml by the DPPH method. The properties of the extracting solvents significantly affected the yield, total phenolics and antioxidant activity of buckwheat extract.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2004.04.035