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Year : 2023, Volume : 36, Issue : 3
First page : ( 449) Last page : ( 454)
Print ISSN : 0971-8184. Online ISSN : 0976-1926. Published online : 2023 December 21.

Comparative analysis of nutritional values, bioactive compounds and antinutrients in tartary and common buckwheat leaves

Joshi Nidhi, Giri Kumkum, Biswas Aditi, Tamta Pawanesh, Verma Kuldip C.*

Department of Biochemistry, College of Basic Sciences and Humanities, Govind Ballabh Pant University of Agriculture & Technology, Pantnagar, Udham Singh Nagar, Uttarakhand, India

*Author For Correspondence: kc.verma@gbpuat-cbsh.ac.in

Online Published on 21 February, 2024.

Received:  03  August,  2023; :  24  August,  2023; Accepted:  24  August,  2023.

Abstract

Among the millets grown in the Himalayan region of India, common and tartary buckwheat are the most cultivated species. Due to its extensive nutritional and antioxidant characteristics, buckwheat is attracting much interest, especially in producing nutrient-rich healthy foods. The objective of this study was to investigate nutritional values (protein, lysine, arginine and tryptophan content), bioactive compounds (total phenolic and flavonoid contents, antioxidant and rutin content) and antinutrients (phytate, tannin and oxalate) in tartary and common buckwheat leaves. Till now, very little information is available on the phytochemical constituents of buckwheat leaves as compared to the seeds. Common buckwheat leaves contain significantly (p < 0.05) more protein (22.21 ± 0.23 gm/100 g), lysine (12.41 ± 0.41 gm/ 100 g protein), arginine (6.61 ± 0.29 gm/100 g protein) and tryptophan (3.58 ± 0.36 gm/100 g protein) content then tartary buckwheat. There were relatively minor differences in the contents of amino acids. The results showed that the phenol (1768.16 ± 0.78 mg GAE/100 g), flavonoid (678.31 ± 0.27 mg QE/100 g), total antioxidant activity (52.89 ± 0.77 mg/100 g), rutin (11.32 ± 0.10 gm/100 gm), phytate (2.84 ± 0.07 gm/100 gm), tannin (2.76 ± 0.08 gm/100 gm), and oxalate (4.27 ± 0.03 gm/100 gm) content of the tartary buckwheat samples were significantly (p < 0.05) higher as compared to that of the common buckwheat leaves. On the basis of this study, it can be concluded that tartary buckwheat leaves are superior as green vegetables compared to common buckwheat for preventative nutrition.

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Keywords

Buckwheat, Phenol, Flavonoid, Lysine, Antinutrients, Rutin.

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