Hydrothermal Treatment Enhances Antioxidant Activity and Intestinal Absorption of Rutin in Tartary Buckwheat Flour Extracts.

ABSTRACT: Tartary buckwheat (Fagopyrum esculentum) is widely used in the food industry due to its functionality, which is related to its high rutin content. However, rutin is easily converted into quercetin by an endogenous enzyme during processing, resulting in a bitter taste. In this study, rutin-enriched Tartary buckwheat flour extracts (TBFEs) were obtained by hydrothermal treatments (autoclaving, boiling, and steaming), and their antioxidant activity was evaluated in human intestinal cells. The intestinal absorption of the hydrothermally treated TBFEs was also investigated using in vitro models of intestinal barriers and an ex vivo model of intestinal absorption. The results demonstrated that all of the hydrothermally treated TBFEs had increased rutin, total polyphenol, and total flavono

SUBMITTER: Jin HR 

PROVIDER: S-EPMC7022688 | biostudies-literature | 2019 Dec

REPOSITORIES: biostudies-literature