This complex investigation was performed in the combination of projects J4-3618 and J4-4224. Tartary buckwheat (TBW; Fagopyrum tataricum Gaertn.) and common buckwheat (CBW; F. esculentum Moench) cookies were produced from both types of buckwheat flour. TBW cookies contained 2,530 mg rutin and 1,620 mg quercetin kg/dry weight (DW). CBW cookies contained less rutin, i.e. 270 mg kg/ DW, while quercetin was below the detection limit. A double-blind random crossover study was performed with 62 healthy women. Both types of cookies had positive effects on symptoms compared with the baseline. TBW initially reduced fatigue symptoms (p ( 0.05). In conclusion, buckwheat consumption generally reduced the symptoms analyzed in this study. A daily consumption of 359.7 mg rutin-equivalents day-1 in the form of TBW cookies reduced fatigue in healthy subjects and it did not increase the levels of symptoms.
Properties of a starch mutant were investigated in common buckwheat to help finding a similar mutant in Tartary buckwheat by screening genotypes of Tartary buckwheat with established markers. Breakable starch grains are possible obvious symptoms of the low amylose starch mutant.
Research samples were prepared in the frame of this project. Tartary buckwheat (Fagopyrum tataricum) seeds have a strong aroma that characteristically differs from the aroma of common buckwheat (Fagopyrum esculentum). Its phytochemical background has only been recently investigated.The aim of this study was to identify and quantify individual compounds responsible for tartary buckwheat aroma. Volatiles from different samples (whole seed, flour, and husks) were extracted with simultaneous extraction and distillation by Likens-Nickerson apparatus and analyzed by GC-MS. A total of 48 compounds were quantified and their odor activity values (OAV) were calculated. OAV of 26 compounds was higher than 10; therefore, they significantly contribute to the overall tartary buckwheat aroma. The compounds with OAV ) 500 were: (E,E)-2,4-decadienal, (E)-2-nonenal, 2-phenylethanol, (E,E)-2,4-nonadienal, hexanal, decanal, and nonanal. The most important difference from the aroma of common buckwheat is the absence of salicylaldehyde and presence of naphthalene. Salicylaldehyde could be proposedas a marker to detect contamination/adulteration of tartary buckwheat with common buckwheat.