It was established that in the Tartary buckwheat dough there appears the transformation of rutin to quercetin. This process could be prevented if the dough is heated to the temperatures of 80 degrees centigrade or at higher temperatures.
COBISS.SI-ID: 9146233
This is first study on the effects of the selenium treatment of Tartary buckwheat on optical properties of Tartary buckwheat. Calcium oxalate druses are significant from the point of view of using buckwheat leaves in human nutrition as a vegetable and potentialy may have impact on extraction of rutin from Tartary buckwheat leaves.
COBISS.SI-ID: 4621647
The idea to screen in the haploid phase of pollen grains for genes affecting low amylose concentration opens the possibility for the effective search of low amylose (waxy) genotypes in common buckwheat (CB) populations. Self-pollinated homozygous plants of Tartary buckwheat (TB) might allow us to use a part of endosperm for screening of amylose content. Phenolic substances have a significant inhibitory effect on the digestion of CB and TB proteins, thus metabolites may have impact on protein digestibility. Digestion-resistant peptides are largely responsible for the bile acid elimination. Breeding to diminish polyphenols and anti-nutritional substances might have negative effects on the resistance of plants against pests, diseases and UV-radiation. During dough making most of CB or TB rutin is degraded to quercetin by rutin-degrading enzymes. Breeding CB and TB for larger embryos would make it possible to increase protein, rutin, and essential minerals concentration in CB and TB grain.
COBISS.SI-ID: 9451385