Flavonoids, Antioxidant Activity and Aroma Compounds Analysis from Different Kinds of Tartary Buckwheat Tea L. X. PENG, L. ZOU, J. B. WANG1, J. L. ZHAO, D. B. XIANG AND G. ZHAO*
National Research and Development Center for Coarse Cereal Processing, Chengdu University, Chengdu 610 106, of Bioengineering, Xihua University, Chengdu 610 039, People’s Republic of China
1School
Peng, et al.: Chemistry and Activity of Tartary Buckwheat Tea The rutin, quercetin concentrations, antioxidant activity, and aroma compounds in different commercial tartary buckwheat tea were analyzed in our study. Results revealed that the materials and the processing protocol affected the chemical composition and activity of tartary buckwheat tea. Rutin and quercetin concentrations, antioxidant activity were significantly different in various kinds of tartary buckwheat tea, where the whole bran tea and the whole plant tea had the lower rutin, but higher quercetin concentrations and higher antioxidant activity. The whole embryo tea had the converse results. There was strong correlation between quercetin concentration and antioxidant activity (r>0.98, P0.05), respectively, when with quercetin were 0.9831, 09891, respectively (P
