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Food science and biotechnology v.19 no.3, 2010년, pp.711 - 716   SCIE 피인용횟수: 2
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Composition and Antioxidative Properties of the Flavonoid-rich Fractions from Tartary Buckwheat Grains

Li, Dan    (Key Laboratory of Agricultural Products Processing in Jilin Province Universities, Changchun University, School of Food Science and Technology, Jiangnan University   ); Li, Xiaolei    (Key Laboratory of Agricultural Products Processing in Jilin Province Universities, Changchun University   ); Ding, Xiaolin    (School of Food Science and Technology, Jiangnan University  );
  • 초록

    Tartary buckwheat, a healthy food, is associated with a reduced risk of certain human chronic diseases; however, its bioactive components are unknown. This study used high performance liquid chromatograph-yphotodiode array-mass spectroscopy (HPLC-PDA-MS) to identify the flavonoids in flavonoid-rich fractions (FRFs) from tartary buckwheat grain and tested antioxidative capacity of FRFs to confirm their bioactivity. Ultraviolet (UV) absorption and electrospray ionization (ESI.) MS/MS spectra identified several flavonols in the embryo, endosperm, testa, and hull, including the predominant flavonoid rutin and minor flavonoids quercetin 3-Orutinoside-3'-O- $\beta$ -glucopyranoside, kaempferol 3-O-rutinoside, and quercetin. Tartary buckwheat FRFs extended the Rancimat induction period of lard less than common buckwheat FRF did, while their scavenging rate of DPPH free radicals exceeded that of common buckwheat FRF and rutin. These results indicate that tartary buckwheat FRFs from the grains have potential health benefits.


  • 주제어

    tartary buckwheat .   flavonoid .   rutin .   antioxidative activity.  

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  • 이 논문을 인용한 문헌 (2)

    1. Cho, Kye Man ; Joo, Ok Soo 2012. "Enhances Antioxidant Effect of Purple Sweet Potato by Roasting" 한국식품저장유통학회지 = Korean journal of food preservation, 19(5): 735~743     
    2. 2012. "" Food science and biotechnology, 21(1): 19~26     

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