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Effect of Roasting Conditions on the Antioxidant Activities of Tartary Buckwheat

볶음 공정에 따른 타타리 메밀의 항산화 활성 측정

  • Received : 2014.02.05
  • Accepted : 2014.03.20
  • Published : 2014.06.30

Abstract

The effects of roasting temperature and time on the antioxidant activities of tartary buckwheat were investigated. Compared to raw seeds (2.05 mg TAE/g), seeds roasted at $175^{\circ}C$ for 5 min showed significantly higher total polyphenol content (p<0.05), while those roasted at $250^{\circ}C$ for 10 min showed significantly lower total polyphenol content (2.77 and 2.56 mg TAE/g, respectively). The electron-donating abilities of tartary buckwheat seeds increased with an increase in the roasting time at lower temperatures (p<0.05). However, seeds roasted at a higher temperatures ($250^{\circ}C$) for 10 min showed significantly lower electron-donating abilities (p<0.05). Seeds roasted at $175^{\circ}C$ showed adequate L values, regardless of the roasting time. In contrast, seeds roasted for 10 min at $250^{\circ}C$, showed markedly lower L values. Our results suggest that the roasting temperature and time must be controlled to produce high-quality tartary buckwheat products.

Keywords

tartary buckwheat;roasting condition;total polyphenol;electron donating ability;color value

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