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Article

Hydrothermal Treatment Enhances Antioxidant Activity and Intestinal Absorption of Rutin in Tartary Buckwheat Flour Extracts

Division of Applied Food System, Major of Food Science & Technology, Seoul Women’s University, Seoul 01797, Korea
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Author to whom correspondence should be addressed.
Received: 29 November 2019 / Revised: 17 December 2019 / Accepted: 18 December 2019 / Published: 20 December 2019
(This article belongs to the Special Issue Antioxidant Natural Products in Foods)
Tartary buckwheat (Fagopyrum esculentum) is widely used in the food industry due to its functionality, which is related to its high rutin content. However, rutin is easily converted into quercetin by an endogenous enzyme during processing, resulting in a bitter taste. In this study, rutin-enriched Tartary buckwheat flour extracts (TBFEs) were obtained by hydrothermal treatments (autoclaving, boiling, and steaming), and their antioxidant activity was evaluated in human intestinal cells. The intestinal absorption of the hydrothermally treated TBFEs was also investigated using in vitro models of intestinal barriers and an ex vivo model of intestinal absorption. The results demonstrated that all of the hydrothermally treated TBFEs had increased rutin, total polyphenol, and total flavonoid contents, which enhance the in vitro and intracellular radical scavenging activities. Antioxidant enzyme activity, cellular uptake efficiency, in vitro intestinal transport efficacy, and ex vivo intestinal absorption of the hydrothermally treated TBFEs were also enhanced compared with those of native TBFE or standard rutin. These findings suggest the promising potential of hydrothermally treated TBFEs for a wide range of applications in the functional food industry. View Full-Text
Keywords: tartary buckwheat flour extract; hydrothermal treatment; antioxidant activity; cellular uptake; in vitro intestinal transport; ex vivo intestinal absorption tartary buckwheat flour extract; hydrothermal treatment; antioxidant activity; cellular uptake; in vitro intestinal transport; ex vivo intestinal absorption
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MDPI and ACS Style

Jin, H.-R.; Yu, J.; Choi, S.-J. Hydrothermal Treatment Enhances Antioxidant Activity and Intestinal Absorption of Rutin in Tartary Buckwheat Flour Extracts. Foods 2020, 9, 8. https://doi.org/10.3390/foods9010008

AMA Style

Jin H-R, Yu J, Choi S-J. Hydrothermal Treatment Enhances Antioxidant Activity and Intestinal Absorption of Rutin in Tartary Buckwheat Flour Extracts. Foods. 2020; 9(1):8. https://doi.org/10.3390/foods9010008

Chicago/Turabian Style

Jin, Hye-Rin; Yu, Jin; Choi, Soo-Jin. 2020. "Hydrothermal Treatment Enhances Antioxidant Activity and Intestinal Absorption of Rutin in Tartary Buckwheat Flour Extracts" Foods 9, no. 1: 8. https://doi.org/10.3390/foods9010008

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