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Journal of Medicinal Plants
Research Vol. 5(4), pp.
572–578,
18 February, 2011
ISSN 1996-0875 ©2011 Academic
Journals |
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Full Length Research Paper |
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Antioxidative
properties of hydrated ethanol extracts from tartary buckwheat
grains as affected by the changes of rutin and quercetin during
preparations
Xiaolei Li1, Dan Li1*,
Iurii Shmidt2, Vladimir V.
Grishchenko2 and Tatiana K. Kalenik2
1Key
Laboratory of Agricultural Products Processing in Jilin Province
Universities, Changchun University, Satellite Road 6543,
Changchun 130022, People’s Republic of China.
2Institute
of Food Technologies and Commodity Research, Pacific State
University of Economics, Okeansky prospect 19, Vladivostok
690091, Russia.
*Corresponding author. E-mail:
drlidan@yahoo.com. Tel:
+86-431-85250513. Fax: +86-431-85250516.
Accepted 26 November, 2010 |
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Abstract |
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Rutin and its hydrolyzing enzymes naturally occur in tartary
buckwheat grains. However, it is not known whether these enzymes
affect the preparations of tartary buckwheat flavonoids. In this
study, water followed by ethanol (3:7), or premixed 70% ethanol,
was used to extract flavonoids from flours or hulls of tartary
buckwheat grains. The flavonoid compositions of hydrated ethanol
extracts were analyzed by HPLC, and their antioxidative
capacities were evaluated by free radical scavenging test and
reducing power assay. The premixed 70% ethanol inhibited the
activity of rutin hydrolyzing enzymes to produce the extract of
high rutin content, while the addition of water followed by
ethanol led to the degradation of rutin to produce the extract
of high quercetin content. The antioxidative activities of high
quercetin extracts were more than those of high rutin extracts.
Key words:
Tartary buckwheat, rutin, quercetin, antioxidative activity.
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