Effect of different treatment temperature on the content of antioxidants and antioxidant activity of tartary buckwheat

The study was aimed to compare the differences of polyphenols, flavonoids, and rutin and quercetin as well as antioxidant capacity of tartary buckwheat with different temperature treatment, and observe their correlations, and further determine the temperature range for the generation of quercetin. The results showed that the content of polyphenols, flavonoids and rutin had no significant difference when the processing temperature was less than 180 (P〉0.05). However, except polyphenols and rutin, the content of flavonoids and quercetin had respectively a significant decrease and increase when at 180 (P〈0.05). When at 220, the content of polyphenols, flavonoids and rutin were significantly reduced (P〈0.05), while the content of quercetin was the same as at 180. A significant correlation was determined between antioxidant properties and polyphenols, successively rutin and flavonoids, except for quercetin shown a negative correlation. In conclusion, polyphenols, flavonoids and rutin were decomposed seriously, quercetin was generated and antioxidant properties were also reduced above 180. Therefore, it must be prevent polyphenols, flavonoids from being decomposed to protect the ant-oxidative components in process in high temperature conditions.