Flavonoid composition, antibacterial and antioxidant properties of tartary buckwheat bran extract

doi:10.1016/j.indcrop.2013.04.039

	Flavonoid composition, antibacterial and antioxidant properties of tartary buckwheat bran extract
	Wang, Lijun 1; Yang, Xiushi 1,2; Qin, Peiyou 1; Shan, Fang 3; Ren, Guixing 1
刊名	INDUSTRIAL CROPS AND PRODUCTS
	2013
卷号	49 页码:312-317
关键词	Anti-acne Flavonoids Tartary buckwheat bran Antibacterial Antioxidant
ISSN号	0926-6690
DOI	10.1016/j.indcrop.2013.04.039
通讯作者	Wang, Lijun
英文摘要	The tartary buckwheat [Fagopyrum tataricum (L.) Gaench] bran, which is an important by-product during the production of tartary buckwheat tea, is a good source of flavonoids but has not been made full use of. Some studies reveal its antioxidant activity. However no research is found for its antibacterial activities against Propionibacterium and Staphylococci species. The 60% (v/v) EtOH extract of the tartary buckwheat bran (TBBE) was prepared at room temperature and the flavonoids content was determined by HPLC. Rutin (541.3 +/- 93 mg/g), isoquercetin (9.33 +/- 0.16 mg/g) and quercetin (663 +/- 1.14 mg/g) were detected in the TB BE. The inhibition zone of TBBE against four bacterial strains varied from 7.6 mm to 11.6 mm; minimum inhibition concentration (MIC) values were from 512 mu g/mL to 2048 mu g/mL. IC50 of DPPH scavenging activity and relative ORAC values were 8.36 +/- 0.27 mu g/mL and 11,090 +/- 1278 mu mol TE/g, respectively. For the constituents of TBBE querectin showed higher antioxidant and antibacterial properties than TBBE and its glycosides (isoquercetin and rutin). These results suggest that TBBE might be useful to develop new types of antibacterial substance and new skin care cosmetics to prevent or improve acne. (C) 2013 Elsevier B.V. All rights reserved.
学科主题	Agricultural Engineering ; Agronomy ; AGRICULTURAL ENGINEERING ; AGRONOMY
语种	英语
出版者	ELSEVIER SCIENCE BV
WOS记录号	WOS:000324566600043
内容类型	期刊论文
源URL	[http://111.203.20.206/handle/2HMLN22E/5016]
专题	作物科学研究所_种质资源保存与研究中心
作者单位	1.Chinese Acad Agr Sci, Inst Crop Sci, Beijing 100081, Peoples R China 2.Shanxi Univ, Res Ctr Environm Sci & Technol, Taiyuan 030006, Peoples R China 3.Shanxi Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Taiyuan 030031, Shanxi, Peoples R China
推荐引用方式 GB/T 7714	Wang, Lijun,Yang, Xiushi,Qin, Peiyou,et al. Flavonoid composition, antibacterial and antioxidant properties of tartary buckwheat bran extract[J]. INDUSTRIAL CROPS AND PRODUCTS,2013,49:312-317.
APA	Wang, Lijun,Yang, Xiushi,Qin, Peiyou,Shan, Fang,&Ren, Guixing.(2013).Flavonoid composition, antibacterial and antioxidant properties of tartary buckwheat bran extract.INDUSTRIAL CROPS AND PRODUCTS,49,312-317.
MLA	Wang, Lijun,et al."Flavonoid composition, antibacterial and antioxidant properties of tartary buckwheat bran extract".INDUSTRIAL CROPS AND PRODUCTS 49(2013):312-317.