Bioactive compounds in functional buckwheat food

Zhang, Zhan-Lu; Zhou, Meiliang; Tang, Yu; Li, Faliang; Tang, Yixiong; Shao, Ji-Rong; Xue, Wei; Wu, Yihan

doi:10.1016/j.foodres.2012.07.035

Cited by 236 publications

(175 citation statements)

References 58 publications

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“…Currently, it is generally accepted that rutin is the main bioactive compound in buckwheat-based products [Zhang et al, 2012]. The content of rutin and total phenolic compounds in rye-buckwheat ginger cakes enhanced with rutin obtained without and with dough fermentation step is presented in Table 1and Table 2, respectively.…”

Section: Rutin and Total Phenolics Contentsmentioning

confidence: 98%

“…Searching for inhibitors of AGEs formation, focus is put on polyphenols. Recently, the potential medical properties of quercetin-3-O--rutinoside (rutin) have been discussed [Zhang et al, 2012] in the light of its impact on diabetes and its complications [Hao et Pashikanti et al, 2010] were proved to have the ability to inhibit AGEs formation. In comparison to other plant species, common buckwheat (Fagopyrum esculentum) is a good source of rutin [Jiang et al, 2007].…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)

Przygodzka¹,

Zieliński²

2015

Pol. J. Food Nutr. Sci.

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In this study, the relationship between the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage baked without or with dough fermentation step on the formation of fluorescent advanced glycation end-products (AGEs), and phenolic compounds, rutin, D-chiro-inositol and antioxidant capacity were addressed. The cakes were based on rye flour substituted by light buckwheat flour or flour from roasted buckwheat groats at 30% level, and were produced with or without dough fermentation step. The inhibitory effect against AGEs formation was studied in bovine serum albumin (BSA)-glucose and BSA-methylglyoxal (MGO) systems. The antioxidant capacity was measured by 2,2-diphenyl--1-picrylhydrazyl (DPPH) and cyclic voltammetry (CV), rutin and D-chiro-inositol contents by HPLC and total phenolics (TPC) by spectrophotometric assays. The study showed the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage. The results of the inhibitory activity were highly correlated in two applied model systems. Enrichment of rye-buckwheat ginger cakes with rutin improved their antioxidant properties. The correlation studies showed that the inhibitory effects of rye-buckwheat ginger cakes produced with dough fermentation step and enhanced with rutin against formation of AGEs were highly correlated with TPC, rutin and D-chiro-inositol contents, and antioxidant capacity. Moreover, the effect of rutin enrichment was clearly seen in cakes obtained with dough fermentation step, even the inhibitory activity was slightly lower as compared to the cakes produced without dough fermentation.

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Section: Rutin and Total Phenolics Contentsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)

Przygodzka¹,

Zieliński²

2015

Pol. J. Food Nutr. Sci.

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“…in terms of their effect upon human health [Wójtowicz et al, 2013;Giménez-Bastida et al, 2015]. The antioxidant, anti-infl ammatory, antiobesity, blood cholesterol decreasing, mammary gland cancer inhibiting, and hyperglycemia prevalence lowering activities of buckwheat have already been reported in literature [Zhang et al, 2012].…”

Section: Introductionmentioning

confidence: 98%

“…Buckwheat seeds are also a source of many bioactive constituents including phenolic compounds, inositols, tocopherols, carotenoids, phytosterols, squalene, vitamins, glutathione and melatonin [Giménez-Bastida et al, 2015]. Owing to the presence of compounds with biological activity, buckwheat has been recently gaining a growing interest as a potential functional food [Zhang et al, 2012;Giménez--Bastida et al, 2015]. Ample studies have been conducted on traditional buckwheat products (groats cooked as porridge and fl our used in the preparation of pancakes, noodles, etc.…”

Section: Introductionmentioning

confidence: 99%

Fractionation of Buckwheat Seed Phenolics and Analysis of Their Antioxidant Activity

Karamać¹,

Biskup²,

Kulczyk³

2015

Pol. J. Food Nutr. Sci.

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Five fractions of phenolic compounds were obtained from the extract of common buckwheat seed (Fagopyrum esculentum Moench) using Sephadex LH-20 column chromatography with methanol as a mobile phase. The total phenolics content ranged from 19.8±1.5 (fraction I) to 164±2.2 mg (+)-catechin eq/g (fraction IV). The profi les of phenolic acids and fl avonoids in the fractions were analysed using RP-HPLC-DAD. The antioxidant activity was tested as ABTS •+ and DPPH • scavenging activity and capability to reduce the Fe(III)/2,4,6-Tris(2-pyridyl)-s-triazine complex to the ferrous form. Results were expressed as Trolox equivalent antioxidant capacity (TEAC), IC 50 and ferric reducing antioxidant power (FRAP) values, respectively. The highest antioxidant activity was noted for fraction IV that was predominated by fl avones. TEAC, IC 50 and FRAP values were: 1.47±0.01 mmol Trolox eq/g, 0.058±0.003 mg/assay and 2.18±0.05 mmol Fe(II)/g, respectively. Rutin constituted 77.7% of the compounds identifi ed in fraction III. The antiradical activity and reducing capability of this fraction were lower compared to fraction IV, but signifi cantly higher than in fractions I and II. The main phenolic compounds of fractions I and II were phenolic acids (caffeic, 5-O-caffeoylquinic and p-coumaric). The antioxidant activity of fraction V was similar to that of fraction III. Unauthenticated Download Date | 5/11/18 5:42 PM

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“…Because buckwheat grains are rich in starch, proteins and fiber, they are added to many foods, such as bread and pasta-in order to increase the healthy properties of the food [17][18][19][20][21][22][23]. Buckwheat husk exhibits anticancer properties in relation to different lines of cancer cells [24].…”

Section: Introductionmentioning

confidence: 99%

Interaction of skullcap (Scutellaria baicalensis Georgi) and buckwheat (Fagopyrum esculentum Moench) extracts with lipid bilayers

Pruchnik

Włoch

Żyłka

et al. 2015

J Therm Anal Calorim

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In this paper, we report the effect of skullcap (Scutellaria baicalensis Georgi) root (SR) and buckwheat (Fagopyrum esculentum Moench) husk and stalk (BH and BS) extracts on lipid organization and fluidity of model membranes, examined by monitoring of the thermotropic phase transition of dimyristoylphosphatidylcholine (DMPC) with differential scanning calorimetry, attenuated total reflection Fourier transform infrared spectroscopy (ATR-FTIR) and fluorescence spectroscopy. Despite the very high biological activity of these extracts, such a study has not been undertaken previously. Calorimetric results on the thermotropic parameters of DMPC membranes suggest that BH and BS extracts modify them to a greater extent than SR. Fluorescence and ATR-FTIR results confirm that the compounds contained in the SR extract concentrate in the hydrophilic area of the DMPC bilayer, causing an increase in the order of the polar heads of the lipid, and they do not penetrate the hydrophobic area. Compounds contained in the BS and BH extracts also concentrate in the hydrophilic area of the bilayer; however, they partially affect the hydrophobic-hydrophilic interface of the bilayer as well as the upper part of the acyl chain region.

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Bioactive compounds in functional buckwheat food

Cited by 236 publications

References 58 publications

Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)

Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)

Fractionation of Buckwheat Seed Phenolics and Analysis of Their Antioxidant Activity

Interaction of skullcap (Scutellaria baicalensis Georgi) and buckwheat (Fagopyrum esculentum Moench) extracts with lipid bilayers

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