Flavonoids in common and Tartary Buckwheat hull extracts and antioxidant activity of the extracts against lipids in mayonnaise
A recent study has revealed that the various flavonoids in buckwheat hulls are a reliable source for antioxidant material. When a buckwheat hull extract was made and exposed to mayonnaise, the shelf-life of the mayonnaise was extended, likely related to the antioxidant properties. This study was able to determine the effectiveness of extracts from the common and Tartary Buckwheat hulls, as well as provide an efficient extraction method.
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