Proceedings of the Korean Society of Crop Science Conference (한국작물학회:학술대회논문집)

The Korean Society of Crop Science (한국작물학회)
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Changes in rutin contents and antioxidant properties of tartary buckwheat seeds and groats induced by roasting

  • Kim, Su Jeong (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Sohn, Hwang Bae (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Geum Hee (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Yu Young (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Hong, Su Young (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Ki Deog (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Chang, Dong Chil (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Suh, Jong Taek (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Koo, Bon Cheol (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Yul Ho (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration)
  • Published : 2017.06.04
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Abstract

Tartary buckwheat is known for its high rutin (quercetin 3-rutinoside) content which has antioxidant, anti-inflammatory, and anticarcinogenic effects. The buckwheat tea which is popular in Korea, is dependent on the quality of applied processing methods (steaming, dehuling, and roasting). This study focused on the evaluation of changes in rutin and anti-oxidant contents during the processing of tartary buckwheat tea. Raw tartary buckwheat seeds contains the highest quantities of rutin (2,212 mg/100 g D.W.). Soaking in water and steaming the whole seeds of tartary buckwheat significantly decreased its rutin and quercetin contents. Whereas the contents of rutin and quercetin in dehulled groats increased after steaming. The process of roasting with $70-80^{\circ}C$ for 2-3 min significantly decreased the contents of rutin (992 mg/100 g D.W.) and quercetin (12.8 mg/100 g D.W.). In the processing of tartary buckwheat tea, rutin content dropped about 45% in comparison with raw whole seeds.

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