An investigation of some chemical properties, phenolic compound content and antioxidant activity of common buckwheat (fagopyrum esculentum moench) cultivars breeded in Turkey

In this research, some chemical properties (such as moisture, ash, crude oil, protein, titratable acidity), water solubility, water binding capacity, total phenolic compound (TPC) contents and antioxidant activities (AA) of two different buckwheat cultivars (BWC) developed in Turkey and harvested in 2011 and 2013 were investigated in the forms of flours with hull (WH) and without hull (WOH).The rutin and quercetin flavonoid contents of the BWC harvested in 2013 were determined using HPLC method. TPC contents were determined using three different solvents separately. All results were given on dry weight basis (dwb).TPC contents of the flours WH and WOH were changed in the ranges of 0.72-2.51 mg gallic acid (GA)/g flour and 0.52-1.93 mg GA/g flour, respectively.TPC contents were higher in buckwheat flours WH than the flours WOH. AA was determined according to the DPPH and TEAC methods.AA values determined with DPPH method were higher than that of the TEAC methods. AA values determined with DPPH method in buckwheat flours WH and WOH were changed in the ranges of 0.51-0.68 mmolTrolox/ kg flour and 0.13-0.57 mmolTrolox/ kg flour, respectively. AA values determined with TEAC method in buckwheat flours WH and WOH were changed in the ranges of 0.11-0.19 mmolTrolox/ kg flour and 0.08-0.12 mmolTrolox/ kg flour, respectively.In both DPPH and TEAC methods, AA of the buckwheat flours WH was higher than that of the flours WOH. Rutin contents in buckwheat flours WH and WOH were determined in the ranges of 75.72-78.23 mg/ 100 g flour and 9.42-9.60 mg/ 100 g flour, respectively. Rutin contents of buckwheat flours WH were significantly higher than that of the flours WOH. Quercetin contents in buckwheat flours WH and WOH were determined in the ranges of 10.46-11.14 mg/ 100 g flour and 11.06-11.39 mg/ 100 g flour, respectively.