Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour

J Ethnopharmacol. 2000 Sep;72(1-2):35-42. doi: 10.1016/s0378-8741(00)00196-3.

Abstract

The interest of polyphenolics as therapeutic agents against diseases involving radical damage is growing. The phenolic contents of the hulls and flour from the seeds of Fagopyrum esculentum (French variety 'La Harpe') (total phenols, flavonoids, total flavanols, oligomeric proanthocyanidins) are compared with the antioxidative effects of the extracts against reactive oxygen species: hydrogen peroxide, hypochlorous acid, superoxide anion. The higher efficiency of the flour extract can be related to its higher flavanolic content rather than to flavonoids which are predominant in the hull extract.

MeSH terms

  • Anthocyanins / analysis
  • Antioxidants / chemistry
  • Antioxidants / pharmacology*
  • Chromatography, High Pressure Liquid
  • Chromatography, Thin Layer
  • Fagopyrum / chemistry*
  • Flavonoids / analysis
  • Flavonoids / isolation & purification
  • Flour / analysis
  • Free Radical Scavengers / pharmacology
  • Hydrogen Peroxide / chemistry
  • Hypochlorous Acid / chemistry
  • Phenols / chemistry
  • Phenols / pharmacology*
  • Proanthocyanidins*
  • Seeds / chemistry
  • Superoxides / chemistry

Substances

  • Anthocyanins
  • Antioxidants
  • Flavonoids
  • Free Radical Scavengers
  • Phenols
  • Proanthocyanidins
  • Superoxides
  • proanthocyanidin
  • Hypochlorous Acid
  • Hydrogen Peroxide