Distribution of phenolic compounds in the graded flours milled from whole buckwheat grains and their antioxidant capacities

Abstract

Whole buckwheat grains were milled into 16 flour fractions using the gradual milling system and the phenolic compounds and the antioxidant capacity of each flour fraction were investigated. The phenolic and flavonoid contents of both free and bound phenolic extracts of buckwheat flour fractions significantly increased in the order from the fraction number 1 (phenolics less rich fraction) to the fraction number 16 (phenolics rich fraction). The phenolic compounds in buckwheat existed primarily in free form, whereas the flavonoids existed in grain in insoluble bound forms, bound to cell wall materials. The amounts of ferulic acid and rutin increased from 2.5 and 2.5μg/g flour of the phenolics less rich fraction to 609.5 and 389.9μg/g flour of the phenolics rich fraction of grain, respectively. The higher phenolic contents in the phenolics rich fractions exhibited the stronger antioxidant capacity than the phenolics less rich fractions. As a result, the flour milled from the outer layers of buckwheat grains with large amount of phenolic compounds and antioxidant capacity are considered to have significant health benefits.

Keywords: Antioxidant; Buckwheat; Flavonoids; Gradual milling; Phenolics; Rutin.