2016 Volume 22 Issue 4 Pages 557-562
A Tartary buckwheat variety, ‘Manten-Kirari’, which is rich in rutin but lacks bitterness because of trace rutinosidase activity, was recently developed. Rutin content was 1,269 and 1,421 mg/100 g DW in dried noodles and cookies made with 50% ‘Manten-Kirari’ flour, respectively. The residual ratio of rutin during preparation of dried noodles and cookies was 99.3% and 80.6%, respectively. Hydrophilic antioxidant capacity (H-ORAC) was 149.8 µmol TE/g DW and 209.2 µmol TE/g DW in dried noodles and cookies, respectively. The contribution ratio of rutin to H-ORAC was 96.2% and 69.8% in dried noodles and cookies, respectively. These results indicated that the antioxidative activities of dried noodles and cookies made with ‘Manten-Kirari’ flour were mainly due to the hydrophilic antioxidant rutin. Tartary buckwheat ‘Manten-Kirari’ is a potentially excellent source of antioxidative food, and is characterized by a high rutin content and minimal bitterness.
