Abstract
Using DPPH (2.2-diphenyl-1-picrylhydrazyl) it was assessed the dynamics of decreasing the AOA during heating up to 100 °C antioxidant activity (AOA) of whole grain flour of three buckwheat species. After water extraction the AOA was maximal for Fagopyrum tataricum flour; F. hybridum and F. esculentum manifested similar values with the same decline dynamics during heating. After ethanol extraction the flour of F. hybridum shown higher AOA compared to both cultivated species before temperature treatment (1.3 times) as well as after heating to 100 °C (1.2 times). The total antioxidant activity of ethanol extract from F. hybridum flour was higher even compared to F. tataricum. Water extract from F. hybridum flour manifested only 17% AOA of ethanol extract. Probably, minimal efficiency of water extraction may indicate protection from dissolution by water and, accordingly, from the destruction of the flavonoids by enzymes, but the alternative explanation about the higher activity of antioxidants degradation enzymes is not yet rejected.
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Klimova, E.V., Rezunova, O.V., Fesenko, I.N. (2022). Antioxidant Activity of Ground Grain (Flour) of Different Buckwheat Species and the Dynamics of Its Decrease During Heating. In: Popkova, E.G., Polukhin, A.A., Ragulina, J.V. (eds) Towards an Increased Security: Green Innovations, Intellectual Property Protection and Information Security. ISC 2021. Lecture Notes in Networks and Systems, vol 372. Springer, Cham. https://doi.org/10.1007/978-3-030-93155-1_14
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