Assessment of the content of flavonoids in green buckwheat flour

Authors

DOI:

https://doi.org/10.15587/2706-5448.2025.341092

Keywords:

green buckwheat, green buckwheat flour, flavonoids, rutin, quercetin, functional nutrition

Abstract

The object of research is green buckwheat flour (GBF) from various brands, including Ecorod, Ecoorganic, Ms. Tally, Ecosmak, and Ahimsa, which is considered a promising raw material for functional food production. One of the main challenges in studying GBF is the insufficient amount of data on the quantitative content of individual flavonoid compounds, particularly quercetin and rutin, as well as the lack of systematic comparison of these indicators between different manufacturers. This limits the possibilities for the targeted use of GBF as a source of biologically active substances for the development of products with enhanced antioxidant activity.

The study applied absorption spectrophotometry based on the formation of chelate complexes with aluminum chloride (AlCl₃), which allowed the determination of total flavonoid content and subsequent calculation of quercetin and rutin equivalents. This approach enables a quantitative assessment of the bioactive potential of the raw materials under study and reveals variability depending on the brand.

The obtained results indicate a significant concentration of flavonoids in GBF: quercetin content ranged from 0.8 to 2.6 mg/100 g dry matter (DM), and rutin content ranged from 1.62 to 5.25 mg/100 g DM. This can be explained by the fact that green buckwheat, unlike heat-treated grain, preserves natural enzyme activity and its phytochemical complex, with flavonoids playing a leading role.

The applied approach provides a more reasonable evaluation of the functional value of green buckwheat grain and flour, which is of direct practical importance for the food industry. The results confirm the potential of GBF as a gluten-free ingredient for functional food products aimed at reducing oxidative stress and preventing chronic non-communicable diseases.

Author Biographies

Olha Sereda, Sumy National Agrarian University

PhD, Senior Lecturer

Department of Food Technology

Olena Koshel, Sumy National Agrarian University

PhD, Associate Professor

Department of Food Technology

Valeriia Ponomarenko, Sumy National Agrarian University

PhD Student

Department of Food Technology

Oleksandr Voronin, Sumy National Agrarian University

PhD Student

Department of Food Technology

Inha Kuznietsova, Institute of Food Resources of the National Academy of Sciences of Ukraine

Doctor of Agricultural Sciences

Department of Sugar, Sugar-Containing Products and Ingredients Technology

Liudmyla Zaichuk, Institute of Food Resources of the National Academy of Sciences of Ukraine

Chief Specialist

Department of Sugar Technology, Sugar-Containing Products and Ingredients

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Assessment of the content of flavonoids in green buckwheat flour

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Published

2025-10-30

How to Cite

Sereda, O., Demydova, Y., Koshel, O., Ponomarenko, V., Voronin, O., Kuznietsova, I., & Zaichuk, L. (2025). Assessment of the content of flavonoids in green buckwheat flour. Technology Audit and Production Reserves, 5(3(85), 29–34. https://doi.org/10.15587/2706-5448.2025.341092

Issue

Vol. 5 No. 3(85) (2025): Chemical engineering

Section

Food Production Technology

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Copyright (c) 2025 Olha Sereda, Yevheniia Demydova, Olena Koshel, Valeriia Ponomarenko, Oleksandr Voronin, Inha Kuznietsova, Liudmyla Zaichuk

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