Effects of cultivar and environment on phenolic acids in buckwheat

B. Dave Oomah¹, Clayton G. Campbell¹ and Giuseppe Mazza.²

¹ Agriculture and Agri-Food Canada, Agri-Food Diversification Research Centre, Morden, Manitoba, R6M 1Y5, Canada; ² Food Research Program, Agriculture and Agri-Food Canada, Research Centre, Summerland, British Columbia, V0H 1Z0, Canada.

Oomah, B, Dave, Clayton G. Campbell and Giuseppe Mazza. 1996. Effects of cultivar and environment on phenolic acids in buckwheat. Euphytica 90: 73-77.

Abstract: Phenolic acid contents were determined in seeds from five buckwheat cultivars grown at three locations in western Canada for four years. Buckwheat contained 12-16 g/kg of total phenolic acids, about 3 g/kg of esterified phenolic acids, and 8013 g/kg of etherified phenolic acids. The latter represented 70 to 79% of the total phenolics. Variation in phenolic acids was mainly due to cultivar, seasonal effects and their interaction, while growing location had no significant effect. Phenolic acid contents of buckwheat were independent of seed color and protein content. Esterified phenolic acids exhibited a negative significant association with esterified phenolic acids in buckwheat.

Key words: buckwheat, Fagopyrum esculentum, phenolic acids, cultivar, location, seasonal effects, color, protein