Degradation of Rutin and Polyphenols during the Preparation of Tartary Buckwheat Bread

The impact of bread making and baking procedure on rutin, quercetin and polyphenol concentration and antioxidant activity of tartary buckwheat (Fagopyrum tataricum) bread and breads made of mixtures of tartary buckwheat and wheat flour was studied. A decrease in polyphenol concentration through baking was observed in all samples. The high DPPH (2,2-dipheny1-1-picrylhydrazyl) scavenging capacity in mixed breads (32-56%) and in tartary buckwheat bread (85-90%) decreased slightly through the bread making process, while an increase of antioxidant activity in bread made of 100% wheat flour during bread making was observed. With the addition of water to mixtures containing tartary buckwheat during the preparation of the dough, rutin concentration decreased, while quercetin concentration increased. The rutin concentration continued to decrease during the bread baking process, while the concentration of quercetin remained stable. After baking, rutin (0.47 mg/g) was present only in bread made of 100% tartary buckwheat flour along with quercetin (4.83 mg/g).