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Antioxidant activity of ethanol extracts from common and tartary buckwheat milling fractions

일반 메밀과 쓴 메밀 제분 분획 별(milling fractions) 추출물의 산화방지 효과

  • Received : 2018.08.24
  • Accepted : 2018.09.05
  • Published : 2018.10.31

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.

Keywords

common buckwheat;tartary buckwheat;milling fraction;antioxidant activity

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Acknowledgement

Supported by : 농림식품기술기획평가원