Evaluation of antioxidant activity of buckwheat flour extracts

Abstract

Application of antioxidants, first of all natural antioxidants, is one of the possibilities to suppress undesirable reaction of lipid peroxidation in food industry as well as in health protection. The ethanolic extracts obtained from buckwheat flour (0.1, 0.5, 1.0, 2.0 mg/mL) were tested using DPPH radical scavenging test, antioxidative activity-β-carotene bleaching method (AOA), and chelating activity on Fe 2+ . AOA value of buckwheat extract tested at a concentration of 2.0 mg/mL was 50.72 ± 0.20%. IC 50 for buckwheat extract was 1.12 ± 0.02 mg/mL. The chelating activity of buckwheat extract at a concentration of 2.0 mg/mL was 69.92 ± 0.65%.