Influence of malting on the composition of phenolics from buckwheat was studied.
Major inducible phenolics were isoorientin, orientin, and isovitexin.
Only a minor increase was observed for the prevalent phenolic compound–rutin.
Antioxidant activity (AOA) of buckwheat seeds was positively affected by malting.
Solvent composition of the assay media has a large influence on determined AOA.