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Antioxidant activities of buckwheat extracts
Authors:Ting Sun  Chi-Tang Ho  
Institution:

Department of Food Science, Cook College, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901-8520, USA

Abstract: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.
Keywords:Antioxidants  Buckwheat  Free radical scavenging  Phenolic content
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