Effect of gamma irradiation treatment on the antioxidant activity, phenolic compounds and flavonoid content of common buckwheat

Gamma irradiation is a non-thermal physical treatment with potential microbial decontamination efficiencies. In this study common buckwheat (Fagopyrum esculentum Moench) flour and grain were subjected to different dosages of gamma irradiation (2, 4, 6, 8 and 10 kGy). Non-irradiated sample is named as control. Antioxidant activity (AOA), total phenolic content (TPC), total flavonoid content (TFC), rutin and quercetin levels were measured in all samples. The values were higher in irradiated samples compared to control. Grain samples irradiated at 10 and flour samples at 8 showed higher AOA, TPC, TFC and rutin levels, respectively. The quercetin content did not change significantly. Irradiation at 2 kGy resulted lower values for all tests. In conclusion, gamma irradiation could be satisfactorily used as a novel preservative treatment in buckwheat.

Automated summary

Gamma irradiation can increase the antioxidant activity, total phenolic content, total flavonoid content, and rutin levels in buckwheat flour and grain. However, the quercetin content did not significantly change. Irradiation at 2 kGy had lower values for all tests.