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Comparison of Antioxidant Components and Activity of Buckwheat and Wheat Flours

¹Institute for Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia. ²Corresponding author. Phone: +381 21 485 3812. Fax: + 381 21 450 725. E-mail: ivana.sedej@fins.uns.ac.rs ³Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.

Plant phenolics and tocopherols content were determined in light and wholegrain buckwheat and wheat flour. Antioxidant activity of flours were comparatively assessed by scavenging activity on 1,1-diphenyl-2-picrylhydrazyl (DPPH^•), hydroxyl (^•OH), and superoxide anion (O₂^•–) radicals, reducing activity, and chelating activity on Fe²⁺. Rutin, quercetin, and ferulic acid were quantified in both buckwheat flours, while ferulic acid was quantified in wholegrain wheat flour. Significantly higher content of phenolics and tocopherols was found in buckwheat than in wheat flours. Tocopherols in buckwheat flours were present in the order: γ- > α->> δ-tocopherol, and in wheat flours: α- > γ- >> δ-tocopherol. Buckwheat flours possessed better scavenging abilities on DPPH^•, ^•OH and O₂^•– radicals, as well as better reducing activity, while wheat flours showed better chelating activity on Fe²⁺, according to IC₅₀ values. Results suggest the possibility of improving the antioxidant properties of wheat-based food products through addition of buckwheat flour.