PMC

Particle size distribution of different Tartary buckwheat flour via airflow ultrafine-grinding at different grinding pressures. (No. 1: Tartary buckwheat ultrafinemilled flour No. 1; No. 2: Tartary buckwheat ultrafinemilled flour No. 2; No. 3: Tartary buckwheat ultrafinemilled flour No. 3; No. 4: Tartary buckwheat ultrafinemilled flour No. 4; No. 5: Tartary buckwheat ultrafinemilled flour No. 5; No. 6: Tartary buckwheat common flour No. 6).

Comparison of filling-stage seeds of (A) common buckwheat (Fes), (B) a wild species of common buckwheat (Fea), and (C) tartary buckwheat (Ft).

Red lines indicate the intergenomic collinearity and red characters represent homologous genes. (A) Syntenic relationships between the homologous PEBPs of Tartary buckwheat and Arabidopsis. (B) Syntenic relationships between the homologous PEBPs of Tartary buckwheat and rice. (C) Syntenic relationships between the homologous PEBPs of Tartary buckwheat and common buckwheat.

The equivalent antioxidant activity of various extracts (n = 3). GC0 is groats of common buckwheat extracted with deionized water. GT0 is groats of tartary buckwheat extracted with deionized water. GC2 is groats of common buckwheat extracted with 20% ethanol. GT2 is groats of tartary buckwheat extracted with 20% ethanol. GC5 is groats of common buckwheat extracted with 50% ethanol. GT5 is groats of tartary buckwheat extracted with 50% ethanol. PC0 is plants of common buckwheat extracted with deionized water. PT0 is plants of tartary buckwheat extracted with deionized water. PC2 is plants of common buckwheat extracted with 20% ethanol. PT2 is plants of tartary buckwheat extracted with 20% ethanol. PC5 is plants of common buckwheat extracted with 50% ethanol. PT5 is plants of tartary buckwheat extracted with 50% ethanol. HC0 is hulls of common buckwheat extracted with deionized water. HT0 is hulls of tartary buckwheat extracted with deionized water. HC2 is hulls of common buckwheat extracted with 20% ethanol. HT2 is hulls of tartary buckwheat extracted with 20% ethanol. HC5 is hulls of common buckwheat extracted with 50% ethanol. HT5 is hulls of tartary buckwheat extracted with 50% ethanol.