Abstract
Acid treatment is one of the most effective methods to convert flavonoid glycosides into their aglycones. In this study, the impacts of acid treatment of tartary buckwheat grains on the flavonoid composition and biological activities of tartary were investigated. The results indicated that acid treatment allowed the deglycosylation of rutin to quercetin in buckwheat grains, contributing to the enhancement of their antioxidant activity. Furthermore, as compared to the non-treated sample, acid-treated buckwheat grain samples showed stronger inhibition on tert-butyl hydroperoxide mediated the formation of intracellular reactive oxygen species in HepG2 cells, reduction in lipid accumulation and the related adipogenic transcription factors in 3T3-L1 cells, and reduction in inflammatory mediators in RAW 264.7 cells. Upon application to noodles making, noodles supplemented with acid-treated tartary buckwheat flours, which had weakened gluten strength and a low degree of gelatinization, displayed significantly improved antioxidant activity. These findings suggest that acid-treated buckwheat flours can be used to improve the health benefits of buckwheat products.
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