Breeding Buckwheat for Nutritional Quality in the Czech Republic

Abstract

Buckwheat is a nutritionally valuable crop, an alternative to common cereals also usable in gluten-free diets. The selection of buckwheat genotypes suitable for further breeding requires the characterization and evaluation of genetic resources. The main objective of this work was to evaluate selected phenotypic and morphological traits using international buckwheat descriptors, including total phenolic content and antioxidant activity, on a unique set of 136 common buckwheat accessions grown in 2019–2020 under Czech Republic conditions. In addition, UHPLC-ESI- MS/MS was used to analyze a wide spectrum of 20 phenolic compounds in buckwheat seeds, including four flavanols, three phenolic acids, seven flavonols, four flavones, and two flavanones. Significant differences among years and genotypes were observed for morphological traits (plant height and 1000-seed weight) and antioxidant activity, as well as levels of observed chemical compounds. Antioxidant activity, crude protein content, plant height and rutin content were characterized by higher mean values in 2020 than in 2019 and vice versa for total polyphenol content and 1000-seed weight. Crude protein content was the most stable across years, while total polyphenol content and rutin content varied greatly from year to year. The most abundant phenolic compounds were rutin, hyperoside, epicatechin, catechin, vitexin, isovitexin, orientin and isoorientin. Protein content was negatively correlated with plant height, catechin and epicatechin content. On the other hand, AA and TPC were positively correlated with rutin, hyperoside and chlorogenic acid. Five accessions showed high stability of the evaluated traits under changing conditions within both years of observation. These materials can be used in breeding programmes aimed at improving buckwheat genotypes with emphasis on quality traits.

The Effect of Whole Buckwheat Flour Addition on Physico-Chemical Characteristics, Biological Active Compounds and Fatty Acids Profile of Breads

“…According to Christa and Soral-Śmietana [7], lipid content in buckwheat flour is not greater than 3%. Our results are in accordance with the results presented by Nikolić et al [28] which examined the lipid quantity in WF and BF in blends in different ratios (3,5,10,20 and 30 g/100g). They determined the lipid content in BF as 2.2 g/100g, and by increasing the part of this flour in the mixture, the lipid content increased.…”

“…This group encompasses buckwheat culture (Fagopyrum Mill. Polygonaceae) among others, which has 30 different species, but only two (Tartary and common buckwheat) are being used for nutritional purposes [20]. Production and consumption of the buckwheat is traditional for Central and Eastern Europe (Croatia, Russia, Slovenia, Poland) and the grain is often used as rice substitution [22].…”

Buckwheat Yield Traits Response as Influenced by Row Spacing, Nitrogen, Phosphorus, and Potassium Management

“…Buckwheat is a nutritionally valuable crop that is an alternative to common cereals andalso usable in gluten-free diets. The selection of buckwheat genotypes suitable for further breeding requires the characterization and evaluation of genetic resources [48]. Significant differences among years and genotypes were observed for morphological traits [49,50].…”

Phytochemistry, Bioactivities of Metabolites, and Traditional Uses of Fagopyrum tataricum

“…Additionally, 6 mg of quercetin appeared in the bread as a result of the enzymatic decomposition of rutin [ 19 , 20 ]. Rutin is better conserved in Tartary buckwheat flour products if the Japanese trace-rutinosidase variety of Tartary buckwheat ‘Manten-Kirari’ is used for making Tartary buckwheat flour food products [ 20 , 23 ].…”

“…The results reveal a connection between a plant structure’s morphology and its phytochemical layout with specific bioactivities and functions [ 22 ]. With the application of UHPLC-ESI- MS/MS, it is possible to analyze in buckwheat a broad list of metabolites, such as three different phenolic acids, four flavanols, four flavones, seven flavonols, and two flavanones [ 23 , 24 ]). The multimodal bioimaging of Tartary buckwheat for revealing the allocation of metabolites in different parts of Tartary buckwheat plants is under development [ 22 , 25 , 26 , 27 ].…”