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Phenolic Profiles and Antioxidant Activity of Buckwheat (Fagopyrum esculentum Mench and Fagopyrum tartaricum L. Gaerth) Hulls, Brans and Flours

查看全文 作　　者：LI Fu-[1]hua;YUAN [1]Ya;YANG Xiao-[1]lan;TAO Shu-[1]ying;MING [1,2,3]Jian 高影响力作者 机构地区：[1]College of Food Science,Southwest University;[2]Key Laboratory of Food Processing & Technology of Chongqing;[3]Laboratory of Quality & Safety Risk Assessment for Agro-Products on Storage and Presevation,Mimnistry of Agriculture高影响力机构 出　　处：《Journal of Integrative Agriculture》索引2013年第12卷第9期,共10页高影响力期刊 基　　金：supported by the Fundamental Research Funds for the Central Universities,China (XDJK2012B014) 摘　　要：The extracts from hulls, brans and flours of Fagopyrum esculentum Mench (FEM, three varieties) and Fagopyrum tartaricum L. Gaerth (FTG, seven varieties) were screened for free and bound phenolic content or total phenolic content (TPC), as well as 1,1 diphenyl-2-picryl hydrazyl (DPPH) free radical scavenging activity and reducing power. Free phenolics were predominant in buckwheat hulls, brans and flours. FEM hulls extract exhibited the highest reducing power and DPPH free radical scavenging activity with the average EC_(50) 84.54 μg mL^(-1) and IC_(50) 11.54 μg mL^(-1) respectively, FTG brans extract had the highest average TPC (24.87 mg GAE g^(-1) DW), and FEM flours extract showed the lowest TPC, reducing power and radical scavenging activity. Furthermore, the correlations among TPC, DPPH free radical scavenging activity and reducing power of all the samples were investigated. The rank correlation coefficient (r_s) between reducing power and DPPH free radical scavenging activity of buckwheat hulls, between TPC and DPPH free radical scavenging activity of buckwheat flours were 0.76 and 0.79, respectively (P<0.05). However, there is no significant correlation between the remaining indexes of hulls and flours, as well as the ten buckwheat brans. This result indicated that some non-phenolic compounds also contributed to the total antioxidant activity in hulls, brans and flours of buckwheats. This study demonstrated that buckwheat hulls and brans, rather than flours, are good source of antioxidants. 关 键 词：总抗氧化活性 面粉 荞麦 自由基清除活性 苦荞 酚醛 船体 DPPH
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