Abstract
We evaluated the effect of the roasting and brewing conditions of Tartary buckwheat (TB), which is widely used in infusion teas, on its antioxidant and antiproliferative activities in vitro. TB was roasted at 210 °C for 10 min and brewed at a high temperature for a short time (HTST; 85–90 °C, 3 min) or at room temperature for a long time (RTLT; 25–30 °C, 24 h). Roasted TB (RTB) tea brewed at RTLT had the highest total polyphenol content (TPC) and total flavonoid content (TFC) among the four TB teas for different roasting and brewing conditions. Moreover, RTB brewed at RTLT showed the greatest 2,2-diphenyl-1-picrylhydrazyl-, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)-, and alkyl-scavenging activities. The TB tea brewed at RTLT had higher Fe2+-chelating activity than that brewed at HTST, irrespective of roasting. Moreover, RTB tea brewed at RTLT inhibited the proliferation of human pancreatic and breast cancer cells. Overall, RTB-RTLT displayed the largest effect on antioxidant and antiproliferative effects. Finally, rutin was found to possess the most pronounced effect on the antioxidant and antiproliferative activities of the TB teas. These results indicate that the antioxidant and antiproliferative activities of RTB are enhanced by RTLT brewing.
Highlights
Buckwheat is a type of crop that belongs to the Fagopyrum genus and Polygonaceae family
These results suggest that roasting influences the total polyphenol content (TPC) and total flavonoid content (TFC) of Tartary buckwheat (TB) brewed at room temperature for a long time (RTLT), but not that brewed at high temperature for a short time (HTST)
We investigated the effects of the brew method and roasting on the phenolic content and antioxidant
Summary
Buckwheat is a type of crop that belongs to the Fagopyrum genus and Polygonaceae family. Buckwheat is an important source of bioactive compounds that exert pharmacologically demonstrated antioxidant, antiproliferative, antihypertensive, and antidiabetic effects [2]. Buckwheat is rich in flavonoids (e.g., rutin, orientin, quercetin, vitexin, isovitexin, and isoorientin) and vitamins (vitamin B1, B2, and E) [1,3] Among these compounds, rutin is regarded as being responsible for the pharmacological activities of buckwheat because buckwheat contains a higher level of rutin (3–8%) than any other medicinal plant [4]. A state in which the oxidant/antioxidant balance has shifted in favor of oxidants, is related to several pathological conditions such as cancer, neurological disorders, atherosclerosis, hypertension, diabetes, and aging [9] These harmful effects of ROS are counteracted by antioxidants [7], including phytochemicals. The effects of cold brewing on the phenolic compounds and antioxidant activities in coffee and tea have been investigated [11,15,16]. We investigated the effect of hot and cold brewing (otherwise known as Dutch extraction), with or without roasting, on the antioxidant and antiproliferative activities of TB, and we identified and quantified the active components
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