A comparative study of buckwheat and wheat cookies and effect of baking on antioxidant and anti-proliferative activities

Abstract

Total phenolic content, anti-oxidant activities, and anti-proliferative activity of buckwheat cookies were compared with wheat cookies using different solvents. During baking process buckwheat cookies showed greater percentage increase in antioxidant and antiproliferative activity than in wheat cookies. Samples of each extract were evaluated for DPPH radical scavenging activity, reducing power, lipid per-oxidation, H2O2 scavenging activity, hydroxyl radical scavenging activity. The results showed that both the samples with all the solvents exhibited appreciable amounts of total phenolic compounds and anti-oxidant activity but methanol proved to be best extract in all the tests except for DPPH radical scavenging activity which was found to be higher in ethanol. Buckwheat cookies was found to be a more potent anti-oxidant and anti-proliferative source with higher total phenolic content (66.16 GAE/100 g) when compared to wheat cookies (54.50 mg GAE/100 g). The anti-proliferative activity of buckwheat and wheat cookies was tested in C-6 cells. Both, buckwheat and wheat cookies inhibited the growth of cancer cells but buckwheat cookies (18.34%) proved to be more potent anti-proliferative source when compared to wheat (6.49%).