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Phenolic Compounds in Common and Tartary Buckwheat  

Park Byoung-Jae (Department of Plant Biotechnology College of Agriculture and Life Sciences, Kangwon National University)
Kwon Soon Mi (Department of Plant Biotechnology College of Agriculture and Life Sciences, Kangwon National University)
Park Jong In (Korean National Agricultural College, RDA)
Chang Kwang Jin (Korean National Agricultural College, RDA)
Park Cheol Ho (Department of Plant Biotechnology College of Agriculture and Life Sciences, Kangwon National University)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.50, no.spc1, 2005 , pp. 175-180 More about this Journal
Abstract
This study was carried out to determine total contents of phenol and flavonoid in common and tartary buckwheat for the purpose of developing new kind of functional food with buckwheat materials. Total content of phenol and flavonoid in seeds of tartary buckwheat were higher than that of common buckwheat. It showed same tendency in groats and hulls. Total content of phenol and flavonoid in groats showed higher than hulls in tartary buckwheat while those of hulls was a little higher than groats in common buckwheat seed. Rutin content in common buckwheat was higher in odor of the hulls (25.2 mg/100 g)>dehulled seed(19.8 mg/100 g)>groats (12.8mg/100 g). But tartary buckwheat was higher in oder of the groats(2042.1 mg/100 g)>dehulled seed (1375.8 mg/100 g)>hulls(138.7 mg/100 g). Flavanol content in dehulled seeds of the tartary and common buckwheat did not show the difference. However, flavanol contents in leaf, stem and spouts of tartary buckwheat were respectively higher than in those of common. Among the flavanols, catechin content was highest in all plant parts of their buckwheat and also was higher in odor of epicatechin>epicatechingallate. However, epicatechingallate content in sprouts of both buckwheat species was about 30-40 times higher than seeds.
Keywords
buckwheat; Fagopyrum esculentum; Fagopyrum tataricum; flavonoid; phenol; rutin;
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