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Hung PV, Morita N. Distribution of phenolic compounds in the graded flours milled from whole buckwheat grains and their antioxidant capacities. Food Chem. 2007;109(2):325-31doi: 10.1016/j.foodchem.2007.12.060.
Hung, P. V., & Morita, N. (2008). Distribution of phenolic compounds in the graded flours milled from whole buckwheat grains and their antioxidant capacities. Food chemistry, 109(2), 325-31. https://doi.org/10.1016/j.foodchem.2007.12.060
Hung, Pham Van, and Morita, Naofumi. "Distribution of phenolic compounds in the graded flours milled from whole buckwheat grains and their antioxidant capacities." Food chemistry vol. 109,2 (2008): 325-31. doi: https://doi.org/10.1016/j.foodchem.2007.12.060
Hung PV, Morita N. Distribution of phenolic compounds in the graded flours milled from whole buckwheat grains and their antioxidant capacities. Food Chem. 2008 Jul 15;109(2):325-31. doi: 10.1016/j.foodchem.2007.12.060. Epub 2007 Dec 31. PMID: 26003354.
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Food Chem. 2008 Jul 15;109(2):325-31. doi: 10.1016/j.foodchem.2007.12.060. Epub 2007 Dec 31.

Distribution of phenolic compounds in the graded flours milled from whole buckwheat grains and their antioxidant capacities.

Food chemistry

Pham Van Hung, Naofumi Morita

Affiliations

  1. Department of Food and Post-harvest Technology, Institute of Biological and Food Technology, Hanoi University of Technology, No. 1, Dai Co Viet Road, Hanoi, Viet Nam. Electronic address: [email protected].
  2. Laboratory of Food Chemistry, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, 1-1, Gakuen-cho, Naka-ku, Sakai, Osaka 599-8531, Japan. Electronic address: [email protected].

PMID: 26003354 DOI: 10.1016/j.foodchem.2007.12.060

Abstract

Whole buckwheat grains were milled into 16 flour fractions using the gradual milling system and the phenolic compounds and the antioxidant capacity of each flour fraction were investigated. The phenolic and flavonoid contents of both free and bound phenolic extracts of buckwheat flour fractions significantly increased in the order from the fraction number 1 (phenolics less rich fraction) to the fraction number 16 (phenolics rich fraction). The phenolic compounds in buckwheat existed primarily in free form, whereas the flavonoids existed in grain in insoluble bound forms, bound to cell wall materials. The amounts of ferulic acid and rutin increased from 2.5 and 2.5μg/g flour of the phenolics less rich fraction to 609.5 and 389.9μg/g flour of the phenolics rich fraction of grain, respectively. The higher phenolic contents in the phenolics rich fractions exhibited the stronger antioxidant capacity than the phenolics less rich fractions. As a result, the flour milled from the outer layers of buckwheat grains with large amount of phenolic compounds and antioxidant capacity are considered to have significant health benefits.

Copyright © 2008 Elsevier Ltd. All rights reserved.

Keywords: Antioxidant; Buckwheat; Flavonoids; Gradual milling; Phenolics; Rutin

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