• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.219-226
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• 2007

This study was conducted to compare the quality of steamed cakes supplemented with common buckwheat(F. esculentum Miench.) and tartary buckwheat(F. tartaricum Gaetn). A proximate analysis, and rutin content, color value, texture characteristics and sensory evaluations were performed, In the proximate analysis, the steamed buckwheat as opposed to raw buckwheat, appeared to afford higher values for most of the evaluated items. The rutin content of the tartary buckwheat was over 14 times higher than that of common buckwheat and remained about 58% higher after steaming. The lightness of the steamed cakes was in the following order: control(wheat flour only), with the addition of common buckwheat, and with the addition of tartary buckwheat. The redness and yellowness increased in the following order: tartary buckwheat, common buckwheat, control steamed cake. There were no significant differences in the springiness of steamed cake between the various samples including the control: therefore, resulted in good quality during bread-making. In the sensory evaluation, on increasing the amount of tartary buckwheat addition the score for entire taste increased compared with common buckwheat and the control and also had positive results for all other items, including flavor, color, softness and moistness. This study has suggested the ability to make steamed cakes containing tartary buckwheat flour.

• Korean Journal of Plant Resources
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• v.23 no.3
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• pp.214-222
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• 2010

Many research results have indicated that many kinds of useful ingredients are rich in buckwheat, which have high nutritional values and medicinal properties, so, buckwheat has been cultivated around Asia and Europe. In this paper, genetic diversity of common and tartary buckwheat germplasms were studied based on morphological and molecular markers in order to provide useful information for conservation and utilization of buckwheat genetic resources. The length, width, thick, value and weight of the seed of the common and tartary buckwheat were measured and analyzed by the statistics methods. The result has shown that there are morphological variation both in common buckwheat and tartary buckwheat seeds collected from different regions. It also has shown that the morphological variation of tartary seeds was significantly correlated to geographical regions. The nuclear ribosomal internal transcribed spacers (ITS) of the tartary buckwheat collected from different countries were cloned, sequenced and statistically analyzed. The data showed that ITS sequences were informative to analyze the phylogeny of the tartary buckwheat and the data also showed that the genetic distances varied among different tartary buckwheat seeds collected from different countries.

• Natural Product Sciences
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• v.17 no.3
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• pp.230-233
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• 2011

To evaluate the potential of naturally occurring aldose reductase (AR) inhibitors from food material, MeOH extract and stepwise polarity fractions from tartary buckwheat and two common Korean buckwheat cultivars, yangjul-maemil and daesan-maemil, were tested on AR inhibition in rat lens in vitro. The EtOAc fraction from tartary buckwheat exhibited good AR inhibitory activity ($IC_{50}$ value, $8.19\;{\mu}g$/ml). A portion of the EtOAc fraction from tartary buckwheat led to the isolation of rutin by MeOH recrystalization. Rutin exhibited good AR inhibitory activity ($IC_{50}$ value, $9.28\;{\mu}M$). These results suggest that tartary buckwheat could be a useful food material in the development of a novel AR inhibitory agent against diabetic complications.

• Journal of Life Science
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• v.28 no.8
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• pp.977-984
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• 2018

This study aimed to enhance rutin contents by controlling germination condition for manufacturing buckwheat sprouts. Two kinds of buckwheat, a common buckwheat (Fagopyrum esculentum Moench) and a tartary buckwheat (Fagopyrum tataricum Gaertner) were used. By comparing the rutin content of two buckwheats, tartary buckwheat was 487 ppm, about 36 times higher than common buckwheat. Both common buckwheat and tartary buckwheat which germinated and grew under the light had higher rutin content relatively. In case of tartary buckwheat, rutin content of over 10 cm sprout was 4,579 ppm (without the light), and 5,160 ppm (with the light). Furthermore, tartary buckwheat was germinated and grew under different light strengths from 2,000 to 22,000 Lux. The rutin contents of tartary buckwheat sprout that was grown under the 22,000 Lux light was the highest. The rutin content was increased dramatically at 14,000 Lux of light. From 14,000 to 22,000 Lux, there was a little change on rutin content. Therefore, the condition of 14,000 Lux light was determined optimal for manufacturing tartary buckwheat sprouts. Also, rutin contents of extracts treated with 60, 70, 80 and $90^{\circ}C$ during different time had no significant difference. Therefore, rutin of tartary buckwheat sprout extract had thermostability up to $90^{\circ}C$.

• Korean Journal of Plant Resources
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• v.25 no.3
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• pp.357-362
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• 2012

The potential cultivation of buckwheat species in Luang Prabang region, Lao PDR where the species has not been naturally grown and not traditionally utilized was studied to introduce buckwheat as a new agricultural material, especially for food and medicine. The growth of Tartary buckwheat species was higher than common buckwheat showing 2.3 fold of plant height compared to common buckwheat. Number of flower per plant in Tartary buckwheat (731) was three fold higher than common buckwheat (244). Dry weight per plant was respectively 1.7 g in Suwon No. 1, 2.6 g in Suwon No. 2, and 1.4 g in KW45. The rate average of seed setting was similar between common buckwheat (41 to 46 %) and Tartary buckwheat (44%). Total seed yield of Tartary buckwheat (184 kg/10 a) in 10a could be estimated to be higher than that of common buckwheat (108 kg/10 a).

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.271-271
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• 2017

Tartary buckwheat is known for its high rutin (quercetin 3-rutinoside) content which has antioxidant, anti-inflammatory, and anticarcinogenic effects. The buckwheat tea which is popular in Korea, is dependent on the quality of applied processing methods (steaming, dehuling, and roasting). This study focused on the evaluation of changes in rutin and anti-oxidant contents during the processing of tartary buckwheat tea. Raw tartary buckwheat seeds contains the highest quantities of rutin (2,212 mg/100 g D.W.). Soaking in water and steaming the whole seeds of tartary buckwheat significantly decreased its rutin and quercetin contents. Whereas the contents of rutin and quercetin in dehulled groats increased after steaming. The process of roasting with $70-80^{\circ}C$ for 2-3 min significantly decreased the contents of rutin (992 mg/100 g D.W.) and quercetin (12.8 mg/100 g D.W.). In the processing of tartary buckwheat tea, rutin content dropped about 45% in comparison with raw whole seeds.

• Korean Journal of Organic Agriculture
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• v.26 no.4
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• pp.745-757
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• 2018

We analyzed the nuclear ribosomal internal transcribed spacer (ITS) sequence of common buckwheat, Fagopyrum esculentum and tartary buckwheat, F. tataricum. The diversity of the nucleotides and haplotypes, Tajima's D, and Fu's Fs was analyzed and compared among the varieties of common buckwheat and tartary buckwheat. The diversity of nucleotides and haplotypes indicated that the buckwheat populations had undergone rapid population expansion but D and Fs did not support their expansion statistically. The phylogenetic analysis of ITS sequences did not clearly establish the phylogenetic relationships between the varieties of common buckwheat. The In/Del sequence of ITS-1 region could, therefore, be used as a DNA marker to distinguish raw or manufactured products derived from common buckwheat and tartary buckwheat.

• Korean Journal of Plant Resources
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• v.18 no.2
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• pp.246-250
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• 2005

This study carried out to compared a rutin content in seed and plant of tartary buckwheat(Fagopyrum tataricum) to collect in the world. Rutin content in seed and plant parts of tartary buckwheat is higher than F. esculentum and F. cymosum. Rutin contents in plant parts of 3 species was higher with order of flower> leaf> seed> stem> root and that of tartary buckwheat was higher about 3.2 times in flower and about 3.1 times in stem and about 65 times in seed of F. esculentum. Compared to rutin contents for seed color and shape of tartary buckwheat 50 lines, seed color was higher with order of dark gray>black>brown and seed shape was higher with order of Slender> Notched> Round. Rutin content in plant parts of cultivated lines was higher than wild lines. Compared to rutin contents in plant parts of tartary buckwheat collected at the different region, Bhutan line had much higher than other lines. Rutin contents were lower than in the leaf and stem of Pakistan line and in the seed of India line.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.175-180
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• 2005

This study was carried out to determine total contents of phenol and flavonoid in common and tartary buckwheat for the purpose of developing new kind of functional food with buckwheat materials. Total content of phenol and flavonoid in seeds of tartary buckwheat were higher than that of common buckwheat. It showed same tendency in groats and hulls. Total content of phenol and flavonoid in groats showed higher than hulls in tartary buckwheat while those of hulls was a little higher than groats in common buckwheat seed. Rutin content in common buckwheat was higher in odor of the hulls (25.2 mg/100 g)>dehulled seed(19.8 mg/100 g)>groats (12.8mg/100 g). But tartary buckwheat was higher in oder of the groats(2042.1 mg/100 g)>dehulled seed (1375.8 mg/100 g)>hulls(138.7 mg/100 g). Flavanol content in dehulled seeds of the tartary and common buckwheat did not show the difference. However, flavanol contents in leaf, stem and spouts of tartary buckwheat were respectively higher than in those of common. Among the flavanols, catechin content was highest in all plant parts of their buckwheat and also was higher in odor of epicatechin>epicatechingallate. However, epicatechingallate content in sprouts of both buckwheat species was about 30-40 times higher than seeds.

• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.549-554
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• 2018

The objective of the current study was to evaluate the antioxidant activity of ethanol extracts from common and tartary buckwheat milling fractions (hull, bran, and flour). The results indicated that total polyphenol and flavonoid contents were higher in tartary buckwheats than in common buckwheats, which was related to high rutin levels. In particular, the highest rutin content was detected in the bran fraction. ABTS and DPPH radical scavenging activities of tartary buckwheats were higher than those of common buckwheats, especially in bran. Cellular antioxidant activity of tartary buckwheat milling fractions was more pronounced than that of common buckwheat in both Caco-2 and Raw 264.7 cells, demonstrating the higher cellular antioxidant effect of tartary buckwheat bran. The cytotoxic effect of both common and tartary buckwheat milling fractions on cell proliferation was not significant. These results suggest that tartary buckwheat bran may have much potential for usefulness in protective and therapeutic antioxidant applications.