Comparison of antioxidant components and activity of buckwheat and wheat flours

Abstract

Plant phenolics and tocopherols content were determined in light and wholegrain buckwheat and wheat flour. Antioxidant activity of flours were comparatively assessed by scavenging activity on 1,1-diphenyl-2- picrylhydrazyl (DPPH*), hydroxyl (*OH), and superoxide anion (O2*- ) radicals, reducing activity, and chelating activity on Fe2+. Rutin, quercetin, and ferulic acid were quantified in both buckwheat flours, while ferulic acidwas quantified in wholegrain wheat flour. Significantly higher content of phenolics and tocopherols was found in buckwheat than in wheatflours. Tocopherols in buckwheat flours were present in the order: γ- > α- ≫ δ-tocopherol, and in wheat flours: α-> γ- ≫ δ-tocopherol. Buck wheat flours possessed better scavenging abilities on DPPH*, *OH and O2*- radicals, as well as better reducing activity, while wheat flours showed better chelating activity on Fe2+, accordingto IC50 values. Results suggest the possibility of improving the antioxidant properties of wheat-based food products through addition of buckwheat flour. © 2010 AACC International, Inc.