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Phenolics Content and Antioxidant Activity of Tartary Buckwheat from Different Locations
College of Food Science and Engineering, Northwest A & F University, YangLing, Shaanxi 712100, China
Agricultural Research Station, Virginia State University, Petersburg, VA 23806, USA
College of Sciences, Northwest A & F University, YangLing, Shaanxi 712100, China
Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA
* Author to whom correspondence should be addressed.
Received: 31 October 2011; in revised form: 20 November 2011 / Accepted: 21 November 2011 / Published: 25 November 2011
Abstract: Two tartary buckwheat samples (Xingku No.2 and Diqing) grown at three locations were analyzed for free and bound phenolic content and antioxidant properties. Moreover, the relative contributions of variety and growing environment to phenolic content and antioxidant properties were determined, as well as correlations of these properties to growing conditions. The total phenolic contents varied from 5,150 to 9,660 μmol of gallic acid equivalents per 100 gram of dry weight (DW) of tartary buckwheat and the free phenolics accounted for 94% to 99%. Rutin content was in the range from 518.54 to 1,447.87 mg per 100 gram of DW of tartary buckwheat. p-Hydroxybenzoic, ferulic and protocatechuic acids were the prominent phenolic acids and other phenolics, including p-coumaric, gallic, caffeic, vanillic and syringic acids were also detected. Tartary buckwheat exhibited higher DPPH· and ABTS·+ scavenging activities and was more effective at preventing the bleaching of β-carotene in comparison with reference antioxidant and plant phenolics constituents. Additionally, growing conditions and the interaction between variety and environment may have more contribution than variety to individual phenolics and antioxidant properties of tartary buckwheat. Environmental parameters such as higher altitudes may also have an increasing effect on rutin and phenolic acids. This study suggests that tartary buckwheat has potential health benefits because of its high phenolic content and antioxidant properties. These components could also be enhanced by optimizing the growing conditions of a selected variety.
Keywords: antioxidant activity; environment; phenolics; flavonoids; phenolic acid; tartary buckwheat; variety
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Guo, X.-D.; Ma, Y.-J.; Parry, J.; Gao, J.-M.; Yu, L.-L.; Wang, M. Phenolics Content and Antioxidant Activity of Tartary Buckwheat from Different Locations. Molecules 2011, 16, 9850-9867.
Guo X-D, Ma Y-J, Parry J, Gao J-M, Yu L-L, Wang M. Phenolics Content and Antioxidant Activity of Tartary Buckwheat from Different Locations. Molecules. 2011; 16(12):9850-9867.
Guo, Xu-Dan; Ma, Yu-Jie; Parry, John; Gao, Jin-Ming; Yu, Liang-Li; Wang, Min. 2011. "Phenolics Content and Antioxidant Activity of Tartary Buckwheat from Different Locations." Molecules 16, no. 12: 9850-9867.