With hydrothermal treatments at 80 and 95 °C, rutin was retained due to denaturation of the rutin-degrading enzymes during hydrothermal treatment. This is the first report to describe a temperature threshold for denaturation of rutin-degrading enzymes in any buckwheat material. Tartary buckwheat dough produced at 95 °C contained 12 mg rutin/g dry matter. Based on these characteristics, products from hydrothermally treated Tartary buckwheat are promising, rutin-rich functional foods.
COBISS.SI-ID: 9146233
Activity of genes involved in the phenylpropanoid pathway, and thus flavonoid (rutin, quercetin, quercitrin) synthesis, was discovered for the first time for Fagopyrum tataricum.
COBISS.SI-ID: 8758137
Buckwheat grain is a valuable source of various phytochemicals: health promoting flavonoids (rutin), as well as substances such as phototoxic fagopyrin. In this study, total fagopyrins, rutin, and quercetin were determined in Tartary buckwheat grains, milled fractions, and food products. HPLC was used for analyses; fagopyrins were detected by fluorescence, flavonoids by UV/VIS. After steaming, the fagopyrin content in the grain decreased. The remaining fagopyrins were unequally distributed; minor amounts were found in groats and higher concentration in hulls. Similarly, the concentration of rutin decreased, although to a lesser extent. Unlike fagopyrins, rutin was concentrated in groats. In the bread making procedure, a minor decrease of fagopyrins was seen comparing its concentration in grains, dough, and bread, while large amounts of rutin were degraded into quercetin during baking. Our results may stimulate further research on edible parts and products of buckwheat, particularly, the quantitative evaluation of total fagopyrin content in relation to flavonoids, providing information about the treatment process needed to prepare buckwheat products with the highest utilization value.
COBISS.SI-ID: 4284017
Raziskana je bila vsebnost vlaknin in polifenolov v delih rastlin (korenine, stebla, listi, socvetja) tatarske ajde (Fagopyrum tataricum)
COBISS.SI-ID: 8938105
Slovenian barley samples were analyzed for the content of the ash, proteins, ß-glucans and total polyphenols; and for the antioxidant capacity by two methods. Antioxidant capacity was determined by the ferric reducing antioxidant power (FRAP) activity and by the oxygen radical absorbance capacity (ORAC) assay. For the comparison, four foreign barley commercial samples were analyzed, three of German origin and one from Italy. Slovenian samples had equal or lower content of ash, proteins and ß-glucans in comparison to foreign samples. A Slovenian barley sample from Šalovci, Prekmurje had the highest content of ß-glucans, namely 5.73% in dry weight (DW). The results obtained by both methods of the determination of antioxidant capacity showed significant correlation with the total phenols content.
COBISS.SI-ID: 8625529