Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing

BACKGROUND Buckwheat products are receiving increasing attention because of their high nutritive values and significant health‐promoting properties. In the present study, 15 buckwheat products grown in different parts of China were investigated. Representative common or tartary buckwheat samples were further subjected to soaking, roasting, microwave cooking, boiling and steaming treatments. Colorimetric analyses and high‐performance liquid...