Tartary buckwheat flour was subjected to several hydro-thermal processing including steaming, autoclaving, and boiling. The contents of rutin in the resulting buckwheat samples were analyzed by HPLC and the correlations between rutin content and hydro-thermal treatments were investigated. When raw buckwheat flour was mixed with distilled water, there was a dramatic reduction of rutin content while a high amount of quercetin was detected. Even, mixing with water for 1 h gave rise to a decrease in rutin content up to 88.6% while the content of quercetin increased up to 98.3%. It would be probably because water addition made rutin susceptible to the attack of rutin-degrading enzymes in buckwheat flour. However, after buckwheat flour was hydro-thermally treated with steaming, autoclaving, and boiling, the loss of rutin in buckwheat flour by water addition was dramatically reduced and quercetin was hardly detected. Specially, it appeared that steaming and boiling were effective in preventing rutin loss in buckwheat flour. Even though the beneficial health effects of rutin in buckwheat have been widely recognized, the effects of food processing parameters on rutin loss have been disregarded. Thus, this study can aid in maximizing the beneficial health effects derived from rutin even when incorporated into food formulations, providing more potentials for developing various buckwheat-based functional foods.
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