Phenolic content and antioxidant activity of extracts from whole buckwheat (Fagopyrum esculentum Möench) with or without microwave irradiation
2010
Inglett, George E. | Rose, Devin J. | Chen, Diejun | Stevenson, David G. | Biswas, Atanu
The purpose of this study was to extract phenolic compounds and antioxidant activity from buckwheat with water, 50% aqueous ethanol, or 100% ethanol using microwave irradiation or a water bath for 15min at various temperatures (23-150°C). Phenolic content of extracts increased with increasing temperature. In general, phenolic contents in microwave irradiated extracts were higher than those heated with a water bath. The highest phenolic content, 18.5±0.2mg/g buckwheat, was observed in the extract that was microwave irradiated in 50% aqueous ethanol at 150°C. The highest antioxidant activities, 5.61±0.04-5.73±0.00μmol Trolox equivalents/g buckwheat, were found in the 100% ethanol extracts obtained at 100 and 150°C, independent of heat source. These results indicate that microwave irradiation can be used to obtain buckwheat extracts with higher phenolic content and similar antioxidant activity as extracts heated in a water bath.
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