<abstract xmlns="http://www.w3.org/1999/xhtml">

The objective of the current study was to analyse the total phenolic concentration (TPC), total flavonoid concentration (TFC), individual phenolic compound concentration and DPPH′ radical scavenging activity of four buckwheat (raw, roasted, white and dark) flour samples obtained from the Latvian market, in comparison to those of wheat flour, which is the most common ingredient in production of cereal products. TPC, TFC, and DPPH′ radical scavenging activity values were determined using spectrophotometric methods. Phenolic compounds were determined based on the high performance liquid chromatographic method (HPLC). All buckwheat flour samples had significantly higher TPC and TFC than wheat flour. The highest TPC (974.74 mg GAE·100 g−1 DW) and TFC (495.31 mg CE·100 g−1 DW) was found in raw buckwheat flour (p &lt; 0.05). Buckwheat flour samples demonstrated similar DPPH′ radical scavenging activity, which ranged from 21.067 to 22.644 mM TE·100 g−1 dry matter, and was significantly higher (p &lt; 0.05) than in wheat flour (0.731 mM TE·100 g−1 of dry matter). Dark buckwheat flour contained the highest level of rutin (4.613 mg·100 g−1), whereas raw buckwheat flour displayed the highest level of 3.5-dihydroxybenzoic acid (6.356 mg·100 g−1), sinapic acid (0.947 mg·100 g−1) and epicatechin (2.608 mg·100 g−1).
</abstract>

The objective of the current study was to analyse the total phenolic concentration (TPC), total flavonoid concentration (TFC), individual phenolic compound concentration and DPPH′ radical scavenging activity of four buckwheat (raw, roasted, white and dark) flour samples obtained from the Latvian market, in comparison to those of wheat flour, which is the most common ingredient in production of cereal products. TPC, TFC, and DPPH′ radical scavenging activity values were determined using spectrophotometric methods. Phenolic compounds were determined based on the high performance liquid chromatographic method (HPLC). All buckwheat flour samples had significantly higher TPC and TFC than wheat flour. The highest TPC (974.74 mg GAE·100 g−1 DW) and TFC (495.31 mg CE·100 g−1 DW) was found in raw buckwheat flour (p < 0.05). Buckwheat flour samples demonstrated similar DPPH′ radical scavenging activity, which ranged from 21.067 to 22.644 mM TE·100 g−1 dry matter, and was significantly higher (p < 0.05) than in wheat flour (0.731 mM TE·100 g−1 of dry matter). Dark buckwheat flour contained the highest level of rutin (4.613 mg·100 g−1), whereas raw buckwheat flour displayed the highest level of 3.5-dihydroxybenzoic acid (6.356 mg·100 g−1), sinapic acid (0.947 mg·100 g−1) and epicatechin (2.608 mg·100 g−1).

Phenolics Content in Buckwheat Flour

Latvia University of Life Sciences and Technologies

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

{"article-title":"Phenolics Content in Buckwheat Flour"}

The objective of the current study was to analyse the total phenolic concentration (TPC), total flavonoid concentration (TFC), individual phenolic compound...

Phenolics Content in Buckwheat Flour

Pubblicato online: 08 mag 2018

Pagine: 75 - 79

Ricevuto: 07 nov 2016

Accettato: 08 nov 2017

DOI: https://doi.org/10.2478/prolas-2018-0012

Parole chiave
buckwheat, phenolic compounds, flavonoids, DPPH′ radical scavenging activity

© 2018 Ilze Beitāne et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Phenolics Content in Buckwheat Flour

Pubblicato online: 08 mag 2018

Pagine: 75 - 79

Ricevuto: 07 nov 2016

Accettato: 08 nov 2017

DOI: https://doi.org/10.2478/prolas-2018-0012

Parole chiavebuckwheat, phenolic compounds, flavonoids, DPPH′ radical scavenging activity

© 2018 Ilze Beitāne et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Parole chiave
buckwheat, phenolic compounds, flavonoids, DPPH′ radical scavenging activity