Antioxidative Activity Evaluation of High Purity and Micronized Tartary Buckwheat Flavonoids Prepared by Antisolvent Recrystallization.
Yanjie LiuXiaoyu SuiXiuhua ZhaoSiying WangQilei YangPublished in: Foods (Basel, Switzerland) (2022)
Tartary buckwheat, a healthy food, is associated with a reduced risk of certain human chronic diseases. However, the bioactive component flavonoids in Tartary buckwheat have poor solubility and low absorption in vivo. To improve these points, 60.00% Tartary buckwheat total flavonoids (TFs) were obtained by ethanol refluxing method, which were purified and micronized by antisolvent recrystallization (ASR) using methanol as a solvent and deionized water as an antisolvent. By using High Performance Liquid Chromatography (HPLC) and electrospray ionized mass spectrometry (ESI-MS), the main flavonoid in pure flavonoids (PF) were rutin (RU), kaempferol-3-O-rutinoside (KA) and quercetin (QU); the content of TF is 99.81% after purification. It is more worthy of our attention that micronized flavonoids contribute more to antioxidant activity because of good solubility. These results provide a theoretical reference for the micronization of other flavonoids.
Keyphrases
- mass spectrometry
- high performance liquid chromatography
- ms ms
- liquid chromatography
- tandem mass spectrometry
- simultaneous determination
- capillary electrophoresis
- solid phase extraction
- endothelial cells
- gas chromatography
- high resolution
- multiple sclerosis
- working memory
- human health
- risk assessment
- climate change
- recombinant human
- energy transfer
- pluripotent stem cells