Enhancing the functional properties of Tartary buckwheat (Fagopyrum tataricum) through heat treatment: implications for antioxidant and antidiabetic activities

This study investigated effects of heat treatment on Tartary buckwheat (Fagopyrum tataricum) bioactivity. Ethanol extracts obtained after heat treatment were fractionated using preparative LC to obtain quercetin-derivative-rich fractions. These fractions were analyzed using LC–MS/MS and their bioactivities were evaluated. Heat treatment significantly altered the levels of quercetin and its derivatives, with the highest quercetin content observed in samples treated at 200 °C for 40 min, and led to significant increases in total phenolic and flavonoid contents, enhancing antioxidant activity, as measured by the DPPH assay. Furthermore, antidiabetic activity improved after heat treatment, demonstrated by increased α-glucosidase inhibitory activity and enhanced insulin sensitivity in the HepG2 cell insulin resistance model. This study highlights a simple and cost-effective approach to enhance the functional properties of Tartary buckwheat through heat treatment, supporting its potential in developing natural antidiabetic functional food materials and serving as a foundation for future research.