Phenolic content and antioxidant activity of extracts from whole buckwheat (Fagopyrum esculentum Möench) with or without microwave irradiation

George E. Inglett, Devin J. Rose, Diejun Chen, David G. Stevenson, Atanu Biswas

Research output: Contribution to journalArticle

44 Citations (Scopus)

Abstract

The purpose of this study was to extract phenolic compounds and antioxidant activity from buckwheat with water, 50% aqueous ethanol, or 100% ethanol using microwave irradiation or a water bath for 15 min at various temperatures (23-150 °C). Phenolic content of extracts increased with increasing temperature. In general, phenolic contents in microwave irradiated extracts were higher than those heated with a water bath. The highest phenolic content, 18.5 ± 0.2 mg/g buckwheat, was observed in the extract that was microwave irradiated in 50% aqueous ethanol at 150 °C. The highest antioxidant activities, 5.61 ± 0.04-5.73 ± 0.00 μmol Trolox equivalents/g buckwheat, were found in the 100% ethanol extracts obtained at 100 and 150 °C, independent of heat source. These results indicate that microwave irradiation can be used to obtain buckwheat extracts with higher phenolic content and similar antioxidant activity as extracts heated in a water bath.

Original languageEnglish (US)
Pages (from-to)1216-1219
Number of pages4
JournalFood Chemistry
Volume119
Issue number3
DOIs
StatePublished - Apr 1 2010

Fingerprint

Fagopyrum
Fagopyrum esculentum
Microwave irradiation
buckwheat
Microwaves
Ethanol
Antioxidants
antioxidant activity
irradiation
Baths
Water
extracts
ethanol
water
Temperature
Hot Temperature
phenolic compounds
temperature
heat

Keywords

  • Browning
  • Ethanol
  • Health
  • Heat
  • Nutraceutical
  • Rutin

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

Cite this

Phenolic content and antioxidant activity of extracts from whole buckwheat (Fagopyrum esculentum Möench) with or without microwave irradiation. / Inglett, George E.; Rose, Devin J.; Chen, Diejun; Stevenson, David G.; Biswas, Atanu.

In: Food Chemistry, Vol. 119, No. 3, 01.04.2010, p. 1216-1219.

Research output: Contribution to journalArticle

Inglett, George E. ; Rose, Devin J. ; Chen, Diejun ; Stevenson, David G. ; Biswas, Atanu. / Phenolic content and antioxidant activity of extracts from whole buckwheat (Fagopyrum esculentum Möench) with or without microwave irradiation. In: Food Chemistry. 2010 ; Vol. 119, No. 3. pp. 1216-1219.
@article{721c85badef74f27ab0cccf5ce500fa2,
title = "Phenolic content and antioxidant activity of extracts from whole buckwheat (Fagopyrum esculentum M{\"o}ench) with or without microwave irradiation",
abstract = "The purpose of this study was to extract phenolic compounds and antioxidant activity from buckwheat with water, 50{\%} aqueous ethanol, or 100{\%} ethanol using microwave irradiation or a water bath for 15 min at various temperatures (23-150 °C). Phenolic content of extracts increased with increasing temperature. In general, phenolic contents in microwave irradiated extracts were higher than those heated with a water bath. The highest phenolic content, 18.5 ± 0.2 mg/g buckwheat, was observed in the extract that was microwave irradiated in 50{\%} aqueous ethanol at 150 °C. The highest antioxidant activities, 5.61 ± 0.04-5.73 ± 0.00 μmol Trolox equivalents/g buckwheat, were found in the 100{\%} ethanol extracts obtained at 100 and 150 °C, independent of heat source. These results indicate that microwave irradiation can be used to obtain buckwheat extracts with higher phenolic content and similar antioxidant activity as extracts heated in a water bath.",
keywords = "Browning, Ethanol, Health, Heat, Nutraceutical, Rutin",
author = "Inglett, {George E.} and Rose, {Devin J.} and Diejun Chen and Stevenson, {David G.} and Atanu Biswas",
year = "2010",
month = "4",
day = "1",
doi = "10.1016/j.foodchem.2009.07.041",
language = "English (US)",
volume = "119",
pages = "1216--1219",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Limited",
number = "3",

}

TY - JOUR

T1 - Phenolic content and antioxidant activity of extracts from whole buckwheat (Fagopyrum esculentum Möench) with or without microwave irradiation

AU - Inglett, George E.

AU - Rose, Devin J.

AU - Chen, Diejun

AU - Stevenson, David G.

AU - Biswas, Atanu

PY - 2010/4/1

Y1 - 2010/4/1

N2 - The purpose of this study was to extract phenolic compounds and antioxidant activity from buckwheat with water, 50% aqueous ethanol, or 100% ethanol using microwave irradiation or a water bath for 15 min at various temperatures (23-150 °C). Phenolic content of extracts increased with increasing temperature. In general, phenolic contents in microwave irradiated extracts were higher than those heated with a water bath. The highest phenolic content, 18.5 ± 0.2 mg/g buckwheat, was observed in the extract that was microwave irradiated in 50% aqueous ethanol at 150 °C. The highest antioxidant activities, 5.61 ± 0.04-5.73 ± 0.00 μmol Trolox equivalents/g buckwheat, were found in the 100% ethanol extracts obtained at 100 and 150 °C, independent of heat source. These results indicate that microwave irradiation can be used to obtain buckwheat extracts with higher phenolic content and similar antioxidant activity as extracts heated in a water bath.

AB - The purpose of this study was to extract phenolic compounds and antioxidant activity from buckwheat with water, 50% aqueous ethanol, or 100% ethanol using microwave irradiation or a water bath for 15 min at various temperatures (23-150 °C). Phenolic content of extracts increased with increasing temperature. In general, phenolic contents in microwave irradiated extracts were higher than those heated with a water bath. The highest phenolic content, 18.5 ± 0.2 mg/g buckwheat, was observed in the extract that was microwave irradiated in 50% aqueous ethanol at 150 °C. The highest antioxidant activities, 5.61 ± 0.04-5.73 ± 0.00 μmol Trolox equivalents/g buckwheat, were found in the 100% ethanol extracts obtained at 100 and 150 °C, independent of heat source. These results indicate that microwave irradiation can be used to obtain buckwheat extracts with higher phenolic content and similar antioxidant activity as extracts heated in a water bath.

KW - Browning

KW - Ethanol

KW - Health

KW - Heat

KW - Nutraceutical

KW - Rutin

UR - http://www.scopus.com/inward/record.url?scp=70449533756&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=70449533756&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2009.07.041

DO - 10.1016/j.foodchem.2009.07.041

M3 - Article

AN - SCOPUS:70449533756

VL - 119

SP - 1216

EP - 1219

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 3

ER -