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

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

  • Yu, Jin (Division of Applied Food System, Major of Food Science & Technology, Seoul Women's University) ;
  • Hwang, Ji-Soo (Division of Applied Food System, Major of Food Science & Technology, Seoul Women's University) ;
  • Oh, Min Su (Department of Food Science & Biotechnology, Sejong University) ;
  • Lee, Suyong (Department of Food Science & Biotechnology, Sejong University) ;
  • Choi, Soo-Jin (Division of Applied Food System, Major of Food Science & Technology, Seoul Women's University)
  • 유진 (서울여자대학교 식품응용시스템학부 식품공학전공) ;
  • 황지수 (서울여자대학교 식품응용시스템학부 식품공학전공) ;
  • 오민수 (세종대학교 식품생명공학과) ;
  • 이수용 (세종대학교 식품생명공학과) ;
  • 최수진 (서울여자대학교 식품응용시스템학부 식품공학전공)
  • Received : 2018.08.24
  • Accepted : 2018.09.05
  • Published : 2018.10.31


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.


Supported by : 농림식품기술기획평가원


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