Comparison and validation of rutin and quercetin contents according to the extraction method of tartary Buckwheat (Fagopyrum tataricum Gaertn.)
![]() |
Kim, Su Jeong
(Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration)
Sohn, Hwang Bae (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) Kim, Geum Hee (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) Lee, Yu Young (Department of Central Area, National Institute of Crop Science, Rural Development Administration) Hong, Su Young (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) Kim, Ki Deog (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) Nam, Jeong Hwan (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) Chang, Dong Chil (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) Suh, Jong Taek (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) Koo, Bon Cheol (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) Kim, Yul Ho (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) |
1 | Kreft I, Bonafacci G, Zigo A. Secondary metabolites of buckwheat and their importance in human nutrition. Food Technol. Biotech. 32: 195-197 (1994) |
2 | Wang L, Yang X, Qin P, Shan F, Ren G. Flavonoid composition, antibacterial and antioxidant properties of tartary buckwheat bran extract. Ind. Crop. Prod. 49: 312-317 (2013) DOI |
3 | Merendino N, Molinari R, Costantini L, Mazzucato A, Pucci A, Bonafaccia G. A new ‘functional’ pasta containing tartary buckwheat sprouts as an ingredient improves the oxidative status and normalizes some blood pressure parameters in spontaneously hypertensive rats. Food Function. 5: 1017-1026 (2014) DOI |
4 | Li X, Park NI, Kim YB, Kim HH, Park CH, Wu Q, Park SU. Accumulation of flavonoids and expression of flavonoid biosynthetic genes in tartary and rice-tartary buckwheat. Process Biochem. 47: 2306-2310 (2012) DOI |
5 | Bai XZ, Feng ML, Hao XL, Zhong QM, Tong LG, Wang ZH. Rutin, quercetin, and free amino acid analysis in buckwheat (Fagopyrum) seeds from different locations. Genet. Mol. Res. 14: 19040-19048 (2015) DOI |
6 | Kim YS, Kim JG, Lee YS, Kang IJ. Comparison of the chemical components of buckwheat seed and sprout. J. Korean Soc. Food Sci. Nutr. 34: 81-86 (2005) DOI |
7 | Chang KJ, Seo GS, Kim YS, Huang DS, Park JI, Park JJ, Lim YS, Park BJ, Park CH, Lee MH. Components and biological effects of fermented extract from tartary buckwheat sprouts. Korean J. Plant Res. 23: 131-137 (2010) |
8 | Kim JA. Study on the anti-obesity effects of germinated-buckwheat. Ms theses, Kangwon National University, Chuncheon, Korea (2006) |
9 | Fukushima T, Tokuji Y, Kinoshita M, Ohnishi M, Kawahara M, Ohba K. Anti-inflammatory effect of buckwheat sprouts in lipopolysaccharide-activated human colon cancer cells and mice. Biosci. Biotech. Biochem. 72: 3148-3157 (2008) DOI |
10 | He J, Klag MJ, Whelton PK, Mo JP, Chen JY, Qian, MC, Mo PS, He GQ. Oats and buckwheat intakes and cardiovascular disease risk factors in an ethnic minority of China. Am. J. Clin. Nutr. 61: 366-372 (1995) DOI |
11 | Holasova M, Fiedlerava V, Smrcinova H, Orsak M, Lachman J, Vavreinova S. Buckwheat-the source of antioxidant activity in functional foods. Food Res. Int. 35: 207-211 (2002) DOI |
12 | Sun T1, Ho CT. Antioxidant activities of buckwheat extracts. Food Chem. 90: 743-749 (2005) DOI |
13 | Przybylski, R, Lee Y.C., Eskin NAM. Antioxidant and radicalscavenging activities of buckwheat seed components. J. Am. Oil Chem. Soc. 75: 1595-1601(1998) DOI |
14 | Shin SL, Lee CH. Antioxidant activities of ostrich fern by different extraction methods and solvents. J. Life Sci. 21: 56-61 (2011) DOI |
15 | Choung MG. Development of analytical method for rutin in buckwheat plant using high performance liquid chromatography. Korean J. Crop Sci. 50:181-186 (2005) |
16 | Kim JH, Sung NY, Kwon SK, Jung PM, Choi JI, Yoon YH, Song BS, Yoon TY, Kee HJ, Lee JW. Antioxidant activity of stevia leaf extracts prepared by various extraction methods. J. Korean Soc. Food Sci. Nutr. 39: 313-318 (2010) DOI |
17 | Kim JW, Kim JK, Song IS, Kwon ES, Youn KS. Comparison of antioxidant and physiological properties of Jerusalem artichoke leaves with different extraction processes. J. Korean Soc. Food Sci. Nutr. 42: 68-75 (2013) DOI |
18 | Kang KM, Lee SH. Effects of extraction methods on the antioxidative activity of Artemisia sp. J. Korean Soc. Food Sci. Nutr. 42: 1249-1254 (2013) DOI |
19 | Jeon AY, Kim KH, Kwon SJ, Roy SK, Cho SW, Woo SH. Effects of LED light conditions on growth and analysis of functional components in buckwheat sprout. Korean J. Crop Sci. 60: 388-393 (2015) DOI |
20 | Shin JH, Kim HW, Lee MK, Lee SH, Lee YM, Jang HH, Hwang KA, Cho YS, Kim JB. Content and distribution of flavanols, flavonols and flavanones on the common vegetables in Korea. Korean J. Environ. Agric. 33: 205-212 (2014) DOI |
21 | ICH. Guidance for Industry, Q2B Validation of Analytical Procedures: Methodology. ICH-Q2B, Kuala Lumpur, Malaysia. pp.71-76 (1996) |
22 | Kim JC, Shim YS. Method validation of analytical method for 12 flavonol glycosides in foods using ultra high-performance liquid chromatography coupled with photodiode array detection. Food Sci. Biotech. 25: 659-664 (2016) DOI |
23 | Lee YY, Park HM, Lee CK, Kim SL, Hwang TY, Cho MS, Kwon YU, Kim WH, Kim SJ, Lee SC, Kim YH. Comparing extraction methods for the determination of tocopherols and tocotrienols in seeds and germinating seeds of soybean transformed with OsHGGT. J. Food Compos. Anal. 27: 70-80 (2012) DOI |
24 | Sharma P, Lee K, Park CH. 2014. Evaluation of chlorophyll content, antioxidant activity and phenolic compounds in the seedlings of rice-type tartary buckwheat. Korean J. Plant Res. 27: 629-634 (2014) DOI |
25 | Quettier-Deleu C, Gressier B, Vasseur J, Dine T, Brunet C, Luyckx M, Cazin M, Cazin J, Bailleu F, Trotin F. Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour. J. Ethnopharmacol. 72: 35-42 (2000) DOI |
26 | Chen SY, Jeong EJ, Baek JH, Cha YJ. Analytical method validation of quercetin in changnyeong onion extract as a functional ingredient for functional health food. J. Korean Soc. Food Sci. Nutr. 40: 565-569 (2011) DOI |
27 | Savic IM, Nikolic GS, Bankovic VM. Quantitative estimation of trimazolin hydrochloride in pharmaceutical preparation by RPHPLC method. Hemijska Industrija 63: 87-93 (2009) DOI |
28 | US Department of Health and Human Services (DHHS). Center for Veterinary Medicine (CVM): Guidance for Industry, Bioanalytical Method. Center for Drug Evaluation and Research (CDER). Food and Drug Administration, US department of Health and Human Services, Washington, USA (2001) |
29 | Chen C, Xu XM, Chen Y, Yu MY, Wen FY, Zhang H. Identification, quantification and antioxidant activity of acylated flavonol glycosides from sea buckthorn (Hippophae rhamnoides ssp. sinensis). Food Chem. 141: 1573-1579 (2013) DOI |
![]() |