Abstract

Gamma irradiation is a non-thermal physical treatment with potential microbial decontamination efficiencies. In this study common buckwheat (Fagopyrum esculentum Moench) flour and grain were subjected to different dosages of gamma irradiation (2, 4, 6, 8 and 10 kGy). Non-irradiated sample is named as control. Antioxidant activity (AOA), total phenolic content (TPC), total flavonoid content (TFC), rutin and quercetin levels were measured in all samples. The values were higher in irradiated samples compared to control. Grain samples irradiated at 10 and flour samples at 8 showed higher AOA, TPC, TFC and rutin levels, respectively. The quercetin content did not change significantly. Irradiation at 2 kGy resulted lower values for all tests. In conclusion, gamma irradiation could be satisfactorily used as a novel preservative treatment in buckwheat. © 2023 Elsevier Ltd