Bioflavonoid analysis and antioxidant properties of Tartary buckwheat accessions

Colin J. Briggs¹, Clayton Campbell², Grant Pierce^1,3 and Ping Jiang¹

¹ Faculty of Pharmacy, University of Manitoba, Winnipeg, MB. Canada ² Kade Research Ltd., Morden, MB. Canada ³ National Centre for Agri-Food Research in Medicine, St. Boniface General Hospital Research Centre, Winnipeg, MB. Canada

Colin J. Briggs, Clayton Campbell, Grant Pierce and Ping Jiang. 2004. Bioflavonoid analysis and antioxidant properties of Tartary buckwheat accessions. Advances in Buckwheat Research, Ninth International Symposium on Buckwheat, Prague, Czech Republic. pp. 593-597

Abstract: Rutin is the major bioflavonoid in buckwheat. This compound was analyzed in common buckwheat flour and four Tartary buckwheat accessions. The antioxidant properties of the extracts from these flours were determined using a lipid soluble and water soluble peroxyl radical generating system with low density lipoprotein from rabbits. The extracts were most effective in the aqueous system with Tartary buckwheat offering significantly greater protection and causing the greatest delay in the onset of peroxidation (time lag). Results indicate that some buckwheat cultivars have potential for development as natural health products, either as functional foods or nutraceuticals

Key words: Tartary buckwheat, bioflavonoids, rutin, HPLC analysis, antioxidants, lipid peroxidation