Characterization of the phenolic profile and in vitro antioxidant potential of different varieties of common buckwheat (Fagopyrum esculentum Moench) and tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.)

Fagopyrum esculentum Moench (common buckwheat) is the predominant type of buckwheat currently cultivated. Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.), which is a promising minor variety of buckwheat, could contribute to biodiversity and sustainable agricultural and food production. This paper evaluates and characterizes the soluble phenolic profile and antioxidant capacity of nine common buckwheat varieties (Fagopyrum esculentum Moench) and one tartary buckwheat variety (Fagopyrum tataricum (L.) Gaertn.), analyzed in both flour (<250 μm) and semi-finished product (>250 μm) forms. Several different in vitro methods were employed: Folin–Ciocalteu assay, DPPH assay, TEAC assay, ORAC assay, HPTLC, HPLC-DAD and LC-HRMS. The results revealed that compared to the common buckwheat varieties, tartary buckwheat showed the highest content of soluble phenolic compounds (10.99 ± 1.35 mg GAE/g d.m.) and the highest antioxidant capacity (respectively 3.44 ± 0.33 mg GAE/g d.m. for the DPPH assay, 21.46 ± 1.74 mg TE/g d.m. for the TEAC assay and 139.14 ± 4.16 mg TE/g d.m. for the ORAC assay). These preliminary findings suggest that tartary buckwheat, with its rich phenolic content and potent antioxidant activity, holds considerable promise as a functional food ingredient which could offer health benefits to consumers.