sources of flavonoid, including quercetin, rutin and catechin. The flavonoid content of Tartary buckwheat is 9 - 300 times higher than the common buckwheat. The objective of this study was to compare phenolic compound content and antioxidant activity of tatary buckwheat and common buckwheat in different plant parts. Methods and Results : Total polyphenol, flavonoid contents and DPPH free radical scavenging activity was measured in seed, stem and leaf of tatary buckwheat followed by cultivation period. Total polyphenol content was higher in tatary buckwheat compared to common buckwheat. Total polyphenol contents was 347.33 ㎍/㎖ in tatary buckwheat seed extract and 57.24 ㎍/㎖ in common buckwheat stem (2 month). Total flavonoid content was also higher in tatary buckwheat than common buckwheat. Total flavonoid contents of tatary buckwheat seed extract was 45.68 ㎍/㎖, where as common buckwheat seed content 21.29 ㎍/㎖. DPPH free radical scavenging activity was higher in tatary buckwheat than common buckwheat. DPPH free radical scavenging activity was 85.76% in tatary buckwheat leaf (2 month) and 54.44% was in common buckwheat stem (2 month). Conclusion : This study indicates that polyphenol contents of tatary buckwheat extract depend on their part and the chronology is the seed> leaf > stem. Total polyphenol and flavonoid contents of leaf and stem is in inverse proportion to cultivation period. But, DPPH free radical scavenging activity make no difference according to plant cultivation age.

Breeding and cultivation techniques are being treated very severely regarding ecological and physiological development in buckwheat. This study was conducted to focus on the diversity occurring in the cultivated and tartary buckwheat and provide an overview of the characteristics and genetic resources activities. Morphological results showed that the height of common buckwheat ranges from 82-90cm, common buckwheat induced by 200Gy ranges from 52-75cm, common buckwheat induced by 300Gy ranges from 43-56cm, common buckwheat induced by 400Gy ranges from 33-60cm whereas the tartary buckwheat hight ranges from 65-87cm, and while it exposed to various radiation (200Gy, 300Gy and 400Gy), the obtained height ranges from 73-92cm, 55-80cm and 60-75cm respectively. However, the stems from the both cultivar are hollow and that’s why, the plant is very prone to lodging. The leaf color of common buckwheat was green, 200Gray, 300Gy 400Gy common buckwheat light green and green, whereas the tartary buckwheat green and bottle-green, 200Gray 300Gy 400Gy tatary buckwheat bottle-green, common buckwheat (control, 200Gy, 300Gy, 400Gy) stem color is light green and pink, flower color is white, tartary buckwheat (control, 200Gy, 300Gy, 400Gy) flower color is light green. The stem color from tartary buckwheat showed (200Gy, 300Gy, 400Gy) light green and light red color. The results revealed that the two buckwheat cultivars showed diversified characteristics.

The aim of this investigation was to examine the influence of extrusion on dietary fiber profile and the contentof bioactive compounds, rutin and quercetin in young sprout, whole seed, and matured stem of Tartary buckwheat.WSI(water soluble index) is increased by a function of both screw profile and process temperature, compared to control indifferent parts of Buckwheat. Also, WSI of ME is increased more than 5.2 times in grain, compared to that of control. Theeffect of precooking by extrusion on the dietary fiber profile of buckwheat flour was evaluated. Precooking by extrusion sig-nificantly increased SDF in flour, although in most cases extrusion decrease in TDF a little. The thermo-mechanical treat-ment undergone by the buckwheat flour during extrusion led to redistribute part IDF fraction to SDF, leading to an increasein the latter. The content of rutin was increased about two fold in extruded flour of sprout, compared to in control. Thisincrease maybe why these compounds are released from cell wall by high shear processing under high temperature.

쓴메밀의 종자의 발아율은 발아온도의 증가와 더불어 증가되는 경향을 보이며, 초장은 30℃에서 가장 좋은 생육을 보이고 그 다음으로 25℃ 〉 20℃ 〉 15℃순으로 온도가 높을수록 초장의 생육이 왕성하였다. 온도처리에 따른 쓴메밀의 초장은 25℃ 〉 20℃ 〉 15℃ 〉 30℃ 순으로 좋았으며, 엽수도 20℃ 및 25℃에서 15℃ 및 30℃보다 다소 증가하는 경향을 보였다. 일장처리에서 16시간 처리구를 제외하면 일장이 길어질수록 초장, 엽수 및 건물 중은 증가하는 경향을 보였으나, 루틴함량과 일장에 대한 일정한 경향은 없었다. 쓴메밀은 초장, 엽수, 분지수 및 경직경 등의 지상부 생육이 단메밀의 생육에 비해 왕성하였다. 특히 엽수에서 단메밀이 62.3에 비해 174.1로 약 2.8배 높았으며, 개체당 종실의 수량은 약 5.4배, 종실무게는 2.1배로 큰 폭의 차이 나타냈다. 쓴메밀 종실의 루틴함량이 1469.8로 단메밀의 22.6보다 약 60배 이상 높게 함유되어 있다.