ArticleMolecules (Basel, Switzerland)2019
Scented Tartary Buckwheat Tea: Aroma Components and Antioxidant Activity.
Article in Molecules (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Buckwheat Husk: An Underexplored Source of Bioactive Compounds and Functional Food Applications.Foods (Basel, Switzerland) · 2026Review
- Enhancing the Nutritional and Sensory Quality of Tartary Buckwheat Cookies Through Solid-State Fermentation withFoods (Basel, Switzerland) · 2026Article
- Investigating the Antioxidant Efficiency of Tea Flavonoid Derivatives: A Density Functional Theory Study.International journal of molecular sciences · 2025Article
- Identification of Tartary Buckwheat (Foods (Basel, Switzerland) · 2023Article
- Review
- Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten-free products: An updated overview.Food science & nutrition · 2023Review
- Preparation, characterization, and evaluation of antioxidant activity and bioavailability of a self-nanoemulsifying drug delivery system (SNEDDS) for buckwheat flavonoids.Acta biochimica et biophysica Sinica · 2020Article
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Authors and funding
11 authors.
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Abstract
In this study, the aroma compounds of Huantai tartary buckwheat tea (TBH), three laboratory-produced scented tartary buckwheat teas, as well as the antioxidant activity of tea infusion was investigated. In total, 103 aroma components were isolated and identified from all samples. Tartary buckwheat rose tea (TBR) contained 57 aroma components and tartary buckwheat jasmine tea (TBJ) had 53, both of which were higher than those in others. In addition, the total flavonoid content (TFC) and the total phenolic content (TPC) of scented tartary buckwheat tea were much higher than those of TBH. After the tartary buckwheat tea (TBT) was soaked in hot water twice, the antioxidant activity of all samples decreased, and the antioxidant activity of TBR and TBJ infusions was more stable than those of others. Further, the antioxidant activity of the first tea infusion (FTI) of the TBT was higher than that of the second tea infusion (STI). Overall, considering the diverse aroma compounds of scented tartary buckwheat tea and higher antioxidant activity of tea infusions, the combination of scented tea and tartary buckwheat is a feasible approach to develop tartary buckwheat scented tea.
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