Correlation Between Total Flavonoids Brewing Characteristics and Its Antioxidant Capacity of Different Types of Tartary Buckwheat Tea

Objective:The correlation between total flavonoids brewing characteristics and its antioxidant capacity of different types of tartary buckwheat tea. Methods:The total flavonoid content, brewing characteristics, DPPH·scavenging activity and total antioxidant capacity of 12 grain-type and 11 granulated buckwheat tea samples were analyzed. Results:The average total flavonoid contents of grain-type and granulated tea were respectively 1.37% and 3.04%. The average total flavonoid content of the granulated buckwheat tea was 121.9% higher than that of the grain type tea. The average flavonoid dissolution rate of granulated buckwheat tea was 47.53%, which was significantly higher than that of grain-type tea samples (15.07%). IC₅₀ and total antioxidant capacity FRAP value of granulated buckwheat tea were 0.59 mg and 0.549 mmol FeSO₄/g respectively. IC₅₀ and FARP value of rice-type buckwheat tea were 1.50 mg and 0.152 mmol FeSO₄/g. Content of total flavonoids of granulated buckwheat tea was significantly higher than that of rice-type buckwheat tea (p<0.01), while the total flavonoids dissolution rate of rice-type buckwheat tea was significantly higher than that of granulated buckwheat tea (p<0.01). The content of total flavonoids in tartary buckwheat tea was significantly negatively correlated with DPPH·(IC₅₀) (p<0.01), and it was significantly positively correlated with the total antioxidant capacity (p<0.01), total antioxidant capacity of granulated buckwheat tea was higher than that of grain-type buckwheat tea (p<0.01). Conclusion:When drinking the rice-type buckwheat tea, the tea slag was consumed together could be better play the health benefits of buckwheat tea, while the granulation-type buckwheat tea would be more suitable for the catering industry because of its antifoaming property.