|
KMID : 0380620180500050549
|
|
Korean Journal of Food Science and Technology
2018 Volume.50 No. 5 p.549 ~ p.554
|
|
|
Antioxidant activity of ethanol extracts from common and tartary buckwheat milling fractions
|
|
Yu Jin
Hwang Ji-Soo
Oh Min-Su
Lee Su-Yong
Choi Soo-Jin
|
|
|
Abstract
|
|
|
|
The objective of the current study was to evaluate the antioxidant activity of ethanol extracts from common and tartary buckwheat milling fractions (hull, bran, and flour). The results indicated that total polyphenol and flavonoid contents were higher in tartary buckwheats than in common buckwheats, which was related to high rutin levels. In particular, the highest rutin content was detected in the bran fraction. ABTS and DPPH radical scavenging activities of tartary buckwheats were higher than those of common buckwheats, especially in bran. Cellular antioxidant activity of tartary buckwheat milling fractions was more pronounced than that of common buckwheat in both Caco-2 and Raw 264.7 cells, demonstrating the higher cellular antioxidant effect of tartary buckwheat bran. The cytotoxic effect of both common and tartary buckwheat milling fractions on cell proliferation was not significant. These results suggest that tartary buckwheat bran may have much potential for usefulness in protective and therapeutic antioxidant applications.
|
|
|
KEYWORD
|
|
|
common buckwheat, tartary buckwheat, milling fraction, antioxidant activity
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|