Effect of Processing on Buckwheat Phenolics

Şensoy, İlkay
Ho, Chi Tang
Mukund, Karwe


Effect of processing on buckwheat phenolics and antioxidant activity
Şensoy, İlkay; Ho, Chi-Tang; Karwe, Mukund V. (Elsevier BV, 2006-01-01)
The effect of processing on functional compounds in buckwheat was investigated. Extractions of buckwheat flour were carried out before and after roasting or extrusion. Folin-Ciocalteu assays indicated that processing did not cause any change in total phenolic content in buckwheat flour. Roasted (200 degrees C, 10 min) dark buckwheat flour exhibited an increase in non-polar compounds as well as polar compounds whereas extrusion exhibited increase only in polar compounds. Antioxidant activity test (DPPH) show...
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Citation Formats
İ. Şensoy, C. T. Ho, and K. Mukund, “Effect of Processing on Buckwheat Phenolics,” 2004, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/83062.