Antiozidant Activity of Ethanol Eztracts of Different Buckwheat
The antioxidant capacities and phenolic contents of common buckwheat and tartary buckwheat ethanol extracts in different development time were examined. The total antioxidant properties and·OH radical scavenging activity of the extracts were assessed by FRAP assays, their total phenolic contents measured by Folin-Ciocalteu assay, and their flavonoids contents measured by NaNO2-Al(NO)3. The results showed that the total phenolic and the flavonoids contents of the two species presented a similar tendency in their full development time, both of which first rose then declined and both achieved highest in the flowering development time. The contents of the total phenolic and the flavonoids in tartary buckwheat were higher than that of common buckwheat. All extracts exhibited good antioxidaant activity. Compared with common buckwheat, the total antioxidant capacity and hydroxyl radical scavenging ability of tartary buckwheat achieved highest in the flowering development time and the latter reached 57.1 %. Significant and positive linear correlations were found between antioxidant capacities and phenolic contents (R2>0.95), indicating that phenolics were the dominant antioxidant constituents in the buckwheat.
Buckwheat Eztract Total phenolic Total flavonoid Antiozidant capacity
He Yongyan Feng Baili Deng Tao Liu Pengtao Gao Jinfeng Chai Yan
College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100 College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100
国际会议
The 10th International Symposium on Buckwheat(第十届国际荞麦会议)
陕西杨凌
英文
527-532
2007-08-14（万方平台首次上网日期，不代表论文的发表时间）