Abstract
BackgroundBuckwheat flour and buckwheat sprouts possess antioxidant properties, and previous studies have reported on buckwheat flour displaying an inhibitory activity for angiotensin-I converting enzyme (ACE). Information is lacking on the bioactivity of other parts of the buckwheat, such as the seed hulls and plant stalks. This study investigates the ACE inhibitory activity and antioxidant activity of various parts of 2 types of buckwheat, namely, common buckwheat (Fagopyrum esculentum Moench) and tartary buckwheat (Fagopyrum tataricum Gaertn).ResultsThe extract of common hulls extracted using 50% (v/v)-ethanol solvent presented a remarkable inhibitory activity. The value of IC50 is 30 μg ml-1. The extracts of both common and tartary hulls extracted using 50% (v/v)-ethanol solvent demonstrated an antioxidant activity that is superior to that of other extracts.ConclusionThis study determined that the ethanolic extract of the hulls of common buckwheat presented more favorable antioxidant and ACE inhibitory abilities. However, the correlation of antioxidant activity and ACE inhibitory activity for all 18 types of extracts is low. The ACE inhibitory activity could have been caused by a synergistic effect of flavonoids or from other unidentified components in the extracts. The ethanolic extract of common hulls demonstrated remarkable ACE inhibitory activity and is worthy of further animal study.
Highlights
Buckwheat flour and buckwheat sprouts possess antioxidant properties, and previous studies have reported on buckwheat flour displaying an inhibitory activity for angiotensin-I converting enzyme (ACE)
The measured IC50 was 1.9 ng ml-1 (8.7 nM), which was comparable to measurements shown in the literature (7 nM) [19]
By comparing the extracts of the various extracting solvents, we discovered that extracts obtained from 50% v/v ethanol solvent exhibited the greatest ACE inhibitory activity
Summary
Buckwheat flour and buckwheat sprouts possess antioxidant properties, and previous studies have reported on buckwheat flour displaying an inhibitory activity for angiotensin-I converting enzyme (ACE). This study investigates the ACE inhibitory activity and antioxidant activity of various parts of 2 types of buckwheat, namely, common buckwheat (Fagopyrum esculentum Moench) and tartary buckwheat (Fagopyrum tataricum Gaertn). Common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum) are traditional foodstuffs available worldwide. They are essential as functional food resources because of the high polyphenol and mineral contents in the seed. Numerous previous studies have discussed the antioxidant properties of buckwheat flour and buckwheat sprouts [1,2,3,4,5,6,7,8,9,10,11,12]. Campbell [13] reported that
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