• Journal of the Society of Cosmetic Scientists of Korea
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• v.40 no.2
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• pp.179-186
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• 2014

This study was performed to DPPH radical scavenging activity, ABTS radical scavenging activity, tyrosinase inhibition activity and intracellular melanin synthesis inhibition to verify the whitening effect of Fagopyrum tataricum (bitter buckwheat) extract as contrasted with Fagopyrum esculentum (sweet buckwheat) extract. F. tataricum extract in consequence showed higher antioxidant activities, tyrosinase inhibition activity and melanin synthesis inhibition compared with F. esculentum extract. We investigated skin bright value during 8 weeks after induction of pigmentation in human skin from UV irradiation. In result, we obtained statistically a significant skin whitening effect from visual and mechanical evaluation. Accordingly, F. tataricum extract is expected to be high availability as functional cosmetic material for skin whitening.

• Korean Journal of Plant Resources
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• v.18 no.2
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• pp.246-250
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• 2005

This study carried out to compared a rutin content in seed and plant of tartary buckwheat(Fagopyrum tataricum) to collect in the world. Rutin content in seed and plant parts of tartary buckwheat is higher than F. esculentum and F. cymosum. Rutin contents in plant parts of 3 species was higher with order of flower> leaf> seed> stem> root and that of tartary buckwheat was higher about 3.2 times in flower and about 3.1 times in stem and about 65 times in seed of F. esculentum. Compared to rutin contents for seed color and shape of tartary buckwheat 50 lines, seed color was higher with order of dark gray>black>brown and seed shape was higher with order of Slender> Notched> Round. Rutin content in plant parts of cultivated lines was higher than wild lines. Compared to rutin contents in plant parts of tartary buckwheat collected at the different region, Bhutan line had much higher than other lines. Rutin contents were lower than in the leaf and stem of Pakistan line and in the seed of India line.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.823-828
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• 2005

To lower the calories of buckwheat noodle, which is good for reducing obesity and for Preventing adult disease, glucomannan and flour containing resistant starch(RS) were used during the noodle making Process. Compared with raw noodle, this buckwheat raw noodle had $30\%$ fewer calories. This low caloric buckwheat noodle was coated with olive oil which is reputed as well-being food to prevent soddening to make instant type buckwheat noodle. Its shelf-life was extended to 90 days under normal temperature($35^{\circ}C$I). Among four noodle samples with different combinations of raw materials, the best was made of flour with RS formula flour, buckwheat flour, glucomannan, activated gluten, and emulsifying agent. The one without salt had better quality. Among 6 kinds of packing materials, OPP/Al/PE composite level film demonstrated the best quality packing materials.

• Food Science and Preservation
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• v.19 no.1
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• pp.123-130
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• 2012

In this study, 80% ethanolic extracts of tartary and common buckwheats were assessed for their total phenol content, total flavonoids content, antioxidant activity (DPPH, ABTS radical scavenging activity and reducing power), and anti-adipogenic effects. Our results show that total phenol contents of 80% ethanolic extract from tartary and common buckwheats were $17.35{\pm}0.41$ and $8.20{\pm}0.28\;{\mu}g$ GAE/g, respectively. Antioxidant activities of 80% ethanolic extract from tartary buckwheat were significantly higher than that of common buckwheat extract (p<0.05). During adipocyte differentiation, 80% ethanolic extracts of tartary and common buckwheat significantly inhibited lipid accumulation compared to control cells. We further evaluated the effect of buckwheat extracts on the changes of key gene expression associated with 3T3-L1 adipogenesis and ROS production. Tartary buckwheat extract was more suppressed the mRNA expressions ($PPAR{\gamma}$ and aP2) than that of common buckwheat extract. Moreover, tartary buckwheat inhibited the mRNA expression of both NOX4 (NADPH oxidase 4) and G6PDH (glucose-6-phosphate dehydrogenase). These results indicate that anti-adipogenesis effect of tartary buckwheat can be attributed to phenolic compound that may potentially inhibit ROS production.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2000.06a
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• pp.12-12
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• 2000

• Journal of Korean Society of Environmental Engineers
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• v.30 no.11
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• pp.1154-1160
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• 2008

Changes of zinc speciation and dehydrogenase activity in soil were studied before and after a field scale phytoextraction by Fagopyrum esculentum at a paddy soil near a closed zinc mine. The concentrations of zinc in paddy soil, in which Fagopyrum esculentum was planted, ranged from approximately 600 mg/Kg(high Zn soil) to 300 mg/Kg(moderate Zn soil). Despite of severe growth inhibition by Zn at the high Zn region, Fagopyrum esculentum accumulated phytoavailable fraction of Zn absorbed from the soil, and enhanced soil dehydrogenase activity (DHA) that had been inhibited by Zn toxicity. After the plant cultivation of 2 months, the concentrations of phytoavailable Zn in the rhizosphere soil at high and moderate Zn region has decreased 25% and 75%, respectively. The amount of Zn reduction in the rhizosphere soil corresponds to that accumulated in plants (recovery 92$\sim$107%), which implies Fagopyrum esculentum removed Zn from the soil. DHA was inversely correlated to the total Zn concentrations in soil. Before plant cultivation, the DHA in the high Zn soil was twice lower than that in the moderate Zn soil. More than 35% of DHA increase was observed in both soils after the application of phytoextraction with Fagopyrum esculentum.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1236-1241
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• 2013

This study was conduct in order to provide information on formula optimization, salinity, and water content for commercialization of traditional buckwheat Soksungjang. To do this, we determined quality characteristics such as total microbial flora counts, amino-type nitrogen content, total polyphenol content, antioxidant activity, and performed a sensory evaluation. The moisture contents showed a gradual decrease during the fermentation period. There was no significant difference in all samples. During 70 days of fermentation, the pH showed a similar trend starting at a pH of 6, and dropping sharply to 5.5, except Experiment C (15% buckwheat powder in the meju, 10% NaCl, and 130% water in the total Soksungjang). On the other hand, total acidity increased regularly, however, its ranges were various points in all samples. The microbial population was reduced by 1~3 log cycle in all samples during the fermentation period. The content of amino-type nitrogen showed a gradual increase during fermentation, ranging from 160 to 213 mg% after 70 days. No remarkable difference in total polyphenol content and antioxidant activity was observed in all samples. In sensory evaluation, Soksungjang with 30% (control) and 15% (Experiment C) buckwheat showed a significantly higher overall score.

• Proceedings of the Korean Society of Crop Science Conference
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• 2023.04a
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• pp.183-183
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• 2023

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1549-1554
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• 2014

This study analyzed the production and heat stability of an emulsion made from buckwheat sprout extracts with high rutin content. To obtain high rutin contents, buckwheat was sprouted and the polyphenols and rutin were extracted from buckwheat sprouts. Concentrated extracts were made into an emulsion using a homo mixer and hydraulic homogenizer, after which heat stability was analyzed. The polyphenol contents were highest in ground sprouts grown for 8 days (10.66 mg/g), which was 10 times higher than those of buckwheat seeds. Extraction with 50% ethanol after blanching was the most effective method for obtaining extracts with higher polyphenol content and rutin content. Extracts were concentrated up to 60% soluble solid content and then emulsified using a homo mixer and hydraulic homogenizer. Heat stability of the emulsion passed through the hydraulic homogenizer was slightly higher than that made using the homo mixer. The heat stability of the emulsion was more strongly affected by heating time than temperature. In conclusion, the buckwheat concentrate emulsion passed through the hydraulic homogenizer was more heat stable than buckwheat extract alone.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.509-512
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• 2005

Changes in rutin and Quercetin contents of Gochujang, which was added buckwheat flour, were investigated during steaming and fermentation for 1 month. Not steamed buckwheat flour showed only in presence of rutin. But rutin decreased and quercetin increased after steaming. The koji of buckwheat flour showed maximum contents of rutin and Quercetin at 20 hours during fermentation. The rutin content of Gochujang made with koji of buckwheat flour decreased slightly during fermentation but the Quercetin content increased with decreasing contents of rutin, probably due to degradation of rutin. All rutin degraded completely in Gochujang made with koji of buckwheat flour after 20 days.