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. Author manuscript; available in PMC: 2019 Jun 28.
Published in final edited form as: Food Funct. 2018 Jun 20;9(6):3387–3397. doi: 10.1039/c8fo00193f

Table 1.

HPLC-DAD analysis of the concentration of flavonoids in the different buckwheat (BW) products

Concentration (μg/g) Concentration (μg/mg)
bBW b500BW fBWg roasted BWg BWs
Orientin - - - - 3.51 ± 0.18
Isoorientin - - - - 7.88 ± 0.53
Vitexin - - - - 3.15 ± 0.11
Isovitexin - - - - 5.19 ± 0.14
Rutin 25.49 ± 2.61 35.45 ± 2.09 73.95 ± 6.00 59.45 ± 0.91 2.94 ± 0.07

Abbreviations: bBW: Bread baked from “BIO” wheat flour and roasted BWF (50/50%);b500BW: Bread baked from wheat flour type 500 and roasted BWF (50/50%);fBWg: ‘Tempeh’ type product from dehulled roasted BW; BWg: Roasted BW groats; -: no detected.