Effect of milling method on the chemical composition and antioxidant capacity of Tartary buckwheat flour

摘要

Tartary buckwheat has attracted increasing attention as a potentially functional food source because of its bioactive components and health benefits. However, little information is available concerning the effect of different milling methods (ultrafine milling (UM), roller milling (RM), stone milling (SM) and wet milling (WM)) on the chemical composition and antioxidant capacity of Tartary buckwheat flour. UM had an important role in reducing the average particle size and in brightening the colour of flour. SM and UM flour exhibited the largest amounts of crude protein, fibre and minerals. WM flour had the lowest moisture content. Rutin was the dominant phenolic compound in UM flour, SM flour and RM flour, whereas quercetin was the most abundant phenolic compound in WM flour. UM flour and SM flour contained higher total phenolic content and antioxidant activity as compared with those of RM flour and WM flour.