Saccharification of Fagopyrum esculentum by Amylase Treatments increases Phenolic Compound Content and Antioxidant Activity

Abstract

This study evaluated the functional characteristics of saccharified buckwheat (Fagopyrum esculentum) following α-amylase, β-amylase or glucoamylase treatment based on changes in soluble solid contents, rutin and quercetin contents, total polyphenols and DPPH radical scavenging activity. The results showed that the amylase treatments significantly influenced the saccharification time. Additionally, total polyphenol, rutin, and quercetin contents increased during the saccharification process; increase in phenolic compounds induced antioxidant activity. The present study demonstrated that buckwheat has a higher amount of functional compounds and higher antioxidant activity after saccharification. These results show that buckwheat saccharification can be used to increase antioxidant capacity and functional value for applications in functional food industries.