Variations in flavonoid content and antioxidant activity during the processing of tartary buckwheat noodles

Tartary buckwheat noodles were made with tartary buckwheat flour at the proportion of 30% mixed into the wheat flour. This research was to discuss the variations in flavonoid and rutin content,existing form and antioxidant activity during the processing of tartary buckwheat noodles as well as during different dough proofing. The correlation between the flavonoid and rutin content and antioxidant capacity was also analyzed.The experiment result showed that the free flavonoid and free rutin content,total flavonoid and total rutin content were increased,DPPH radical scavenging capacity and ABTS⁺· scavenging capacity for free state extract were enhanced,while bound flavonoid and bound rutin content and antioxidant activity for bound state extract were slight decreased during kneading. Flavonoid and rutin content and antioxidant activity of tartary buckwheat changed smaller during proofing,wet noodle processing and drying. The time of proofing had little influence on the flavonoid and rutin content and DPPH radical,ABTS⁺· scavenging capacity. Total antioxidant capacity was enhanced along with the extension of proofing time. The flavonoid and rutin content had significant correlation with DPPH radical,ABTS⁺· scavenging capacity during tartary buckwheat noodles processing(p<0.01),while had poor correlation with the total antioxidant capacity.