. 2015 Mar;53(1):38–47. doi: 10.17113/ftb.53.01.15.3633

Table 1. Mineral and phenolic content and antioxidant activities of rice flour and light buckwheat flour.

Parameter	Rice flour	Light buckwheat flour
w(Mg)/(mg/kg)*	(376±14.1)^a	(1149±23.6)^b
w(K)/(mg/kg)*	(790±4.1)^a	(2442±24.2)^b
w(Zn)/(mg/kg)*	(7.2±0.8)^a	(13.10±0.02)^b
w(Fe)/(mg/kg)*	(5.0±0.5)^a	(11.2±0.2)^b
w(Mn)/(mg/kg)*	(6.4±0.3)^a	(8.1±0.1)^b
w(Cu)/(mg/kg)*	(1.53±0.03)^a	(5.1±0.1)^b
w(total phenolics)/(mg of GAE per g)*	(108±8.1)^a	(2235±80.7)^b
w(rutin)/(mg/g)*	n.d.	(128.0±3.5)
Antioxidant activity, IC₅₀/(mg/mL)	(13.1±0.2)^b	(8.4±0.1)^a
Reducing activity, IC₅₀/(mg/mL)	(12.9±0.7)^b	(4.3±0.1)^a
DPPH^• scavenging activity, IC₅₀/(mg/mL)	(30.6±0.4)^b	(1.61±0.06)^a
Fe²⁺ chelating activity, IC₅₀/(mg/mL)	(32.6±1.9)^b	(1.83±0.03)^a

*Results are presented on dry mass basis. Values are means of three determinations±standard deviation. Values in the same column with the same letter in superscript are not statistically different (p<0.05). GAE=gallic acid equivalents