Buckwheat—the source of antioxidant activity in functional foods

Holasová, M.; Fiedlerová, V.; Smrcinova, H; Orsák, Matyáš; Lachman, J.; Vavreinová, S.

doi:10.1016/s0963-9969(01)00185-5

Cited by 335 publications

(216 citation statements)

References 13 publications

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“…These authors demonstrated a strong correlation between rutin content assayed for seeds of various cultivars/accessions and their antioxidant capacity (r 2 =0.976). A statistically signifi cant correlation (r 2 =0.987) was also reported by Holasova et al [2002] who compared rutin content with antioxidant capacity of seeds and other aerial parts of buckwheat. In contrast, Oomah & Mazza [1996] suggested that the antioxidant activity of buckwheat seeds is independent of rutin content.…”

Section: Introductionsupporting

confidence: 58%

“…The antioxidant potential of buckwheat seeds is determined mainly by phenolic compounds [Holasova et al, 2002]. Buckwheat seeds contain low molecular weight (LMW) phenolics -phenolic acids and fl avonoids [Verardo et al, 2010; Inglett et al, 2011] and condensed tannins with high molecular weights (HMW) [Watanabe et al, 1997;Karamać, 2007].…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Introductionsupporting

confidence: 58%

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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“…Buckwheat protein improves health in various ways, notably reducing serum cholesterol (Kayashita et al 1995), suppressing gallstones and tumors (Tomotake et al 2000;Liu et al 2001), and inhibiting the angiotensin I-converting enzyme (Ma et al 2006). Moreover, buckwheat is the only cereal that contains rutin, hence it is a beneficial source of this flavonoid (Holasova et al 2002). Other phenolic compounds and flavones such as hyperin, quercitrin, and quercetin have been isolated from immature buckwheat seeds (Sato and Sakamura 1975).…”

Section: Introductionmentioning

confidence: 99%

Changes in phenols contents from buckwheat sprouts during growth stage

Koyama

Nakamura

2011

J Food Sci Technol

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Germinated buckwheat is buckwheat seeds soaked in water just until it begins to bud. Buckwheat sprouts are seedling plants of buckwheat grown up to 10-15 cm. The purpose of this study was to determine the optimal growth period for accumulating the most abundant functional phenol(s) in germinated buckwheat that had been soaked in darkness and buckwheat sprouts cultivated by hydroponic culture. The rutin contained in germinated buckwheat was analyzed by CE (capillary electrophoresis). Phenols, including isoorientin, orientin, isovitexin, vitexin, and rutin were separated from buckwheat sprouts by HPLC and identified by LC-MS. The highest rutin content in germinated buckwheat was found to be 15.8 mg/100 g DW at 20 h after germination. Buckwheat sprouts contained five kinds of major phenols. The highest amounts of isoorientin, orientin, isovitexin, and vitexin were measured at day 3, with the exception of rutin, and then a gradual decrease was observed as the sprouts grew. The quantities of isoorientin, orientin, isovitexin, and vitexin at day 3 were 5.8, 11.7, 26.2, and 28.9 mg/100 g FW, respectively. The rutin content rapidly increased to 109.0 mg/100 g FW until day 6. The highest total phenols in buckwheat sprouts were 162.9 mg/100 g FW at day 6. Germinated buckwheat soaked for 20 h and buckwheat sprouts cultivated for 6 days were rich in dietary phenol(s), which makes these plants a valuable functional food for human consumption.

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“…Antioxidant activities of 6.25% and 12.5% of fermented buckwheat Makgeolli were significantly different from those of 6.25% and 12.5% of buckwheat Makgeolli ( p < 0.05; Figure 1d). The higher antioxidant activity of buckwheat and fermented buckwheat Makgeolli compared to rice Makgeolli might be due to the presence of l ‐carnitine, tocopherols, phenolic substance such as 3‐flavanols, rutin, phenolic acids, and their derivatives in buckwheat which are known to possess antioxidant activity (Holasova et al., 2002; Oomah et al., 1996). Especially, the higher antioxidant activity of fermented buckwheat Makgeolli than that of buckwheat Makgeolli might result from R. oligosporus that can produce α‐amylase and endogenous carbohydrate‐cleaving enzymes, since these enzymes can produce polyphenols from carbohydrates‐conjugated phenolic compounds during fermentation of buckwheat (McCue & Shetty, 2003).…”

Section: Resultsmentioning

confidence: 99%

“…is a regional specialty in Bongpyeong of Korea. It is a good source of nutritionally valuable protein, lipid, dietary fiber, minerals, flavonoids, fagopyrin, tocopherols, and phenolic substances such as 3‐flavanols, rutin, phenolic acids, and their derivatives (Holasova et al., 2002; Jiang et al., 2007; Oomah, Campbell, & Mazza, 1996). Among buckwheat species, common buckwheat ( Fagopyrum esculentum ) and Tartary buckwheat ( Fagopyrum tataricum ) are cultivated as human food sources.…”

Section: Introductionmentioning

confidence: 99%

Composition and biochemical properties of l‐carnitine fortified Makgeolli brewed by using fermented buckwheat

Park

Nguyen

Lee

et al. 2018

Food Science & Nutrition

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Makgeolli is a traditional Korean alcoholic rice beverage. It is brewed of ingredients containing starch, Nuruk, and water. In order to improve the quality and functionality of Makgeolli, the Rhizopus oligosporus fermented buckwheat containing 18.7 mg/kg of l‐carnitine were utilized to brew l‐carnitine fortified Makgeolli with rice. Makgeolli was prepared in two‐stage fermentation method and total rutin and quercetin in each fermented buckwheat Makgeolli were increased 1.8‐fold greater than buckwheat Makgeolli. DPPH antioxidant activity was enhanced in fermented buckwheat Makgeolli than buckwheat Makgeolli (21.9%–65.7%). The amounts of l‐carnitine in rice Makgeolli, buckwheat Makgeolli, and fermented buckwheat Makgeolli were 0.9, 0.8–1.0, and 1.0–1.9 mg/L, respectively. The fermented buckwheat Makgeolli not only promoted health benefit by increasing l‐carnitine and flavonols, but also made effective alcohol production (2.8%–8.4%) compared to common buckwheat Makgeolli, indicating the potential industrial application with health benefits.

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Buckwheat—the source of antioxidant activity in functional foods

Cited by 335 publications

References 13 publications

Fractionation of Buckwheat Seed Phenolics and Analysis of Their Antioxidant Activity

Fractionation of Buckwheat Seed Phenolics and Analysis of Their Antioxidant Activity

Changes in phenols contents from buckwheat sprouts during growth stage

Composition and biochemical properties of l‐carnitine fortified Makgeolli brewed by using fermented buckwheat

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