Abstract

Flavonoids, antioxidant activity and aroma compounds analysis from different kinds of Tartary Buckwheat Tea

Author(s): LX Peng1, L Zou1, JB Wang2, JL Zhao1, DB Xiang1, G Zhao1
1National Research and Development Center for Coarse Cereal Processing, Chengdu University, Chengdu 610 106, People’s Republic of China 2School of Bioengineering, Xihua University, Chengdu 610 039, People’s Republic of China

Correspondence Address:
G Zhao National Research and Development Center for Coarse Cereal Processing, Chengdu University, Chengdu 610 106, People’s Republic of China E-mail: [email protected]


The rutin, quercetin concentrations, antioxidant activity, and aroma compounds in different commercial tartary buckwheat tea were analyzed in our study. Results revealed that the materials and the processing protocol affected the chemical composition and activity of tartary buckwheat tea. Rutin and quercetin concentrations, antioxidant activity were significantly different in various kinds of tartary buckwheat tea, where the whole bran tea and the whole plant tea had the lower rutin, but higher quercetin concentrations and higher antioxidant activity. The whole embryo tea had the converse results. There was strong correlation between quercetin concentration and antioxidant activity (r>0.98, P<0.05). Meanwhile, Twenty eight different aroma compounds in tartary buckwheat tea were identified by gas chromatography-mass spectrometry. Those compounds were mainly composed of pyrazine, aldehydes, fatty acids and ketones. The main type of aroma compounds in different tartary buckwheat tea were similar, but their relative contents were different. The implications to the quality control of buckwheat tea were extensively discussed.



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