Characterization of diferuloylated pectic polysaccharides from quinoa (Chenopodium quinoa WILLD.)

Characterization of Dietary Fiber Polysaccharides from Dehulled Common Buckwheat (Fagopyrum esculentum) Seeds

“…From the galacturonic acid/rhamnose ratio (2.9:1) obtained after methanolysis it can be concluded that homogalacturonan also contributes to the pectic polysaccharides. Comparable monosaccharide compositions were reported for other pseudocereal insoluble fiber polysaccharides, but a higher galacturonic acid/rhamnose ratio was obtained for amaranth and quinoa (Lamothe et al 2015;Wefers et al 2015aWefers et al , 2015c. The monosaccharide composition of the soluble fiber suggests the presence of rhamnogalacturonan I (arabinose, galactose, rhamnose, and galacturonic acid) and higher amounts of homogalacturonans than in the insoluble fiber (galacturonic acid/rhamnose ratio 3.9:1).…”

“…8-O-4 Diferulic acid was the only ferulate dimer detected. The analyzed concentration (4.6 µg/g of insoluble fiber) was very low compared with quinoa and common cereal grains (Dobberstein and Bunzel 2010;Wefers et al 2015c). Higher amounts and different isomers of dehydrodiferulic acids were reported for buckwheat whole grain flour (Jilek and Bunzel 2013).…”

“…Monomeric hydroxycinnamic acids and diferulic acids were studied in buckwheat insoluble fiber, because they may have a major impact on fiber structure through substitution and cross‐linking of pectic side chains. Compared with the pseudocereals amaranth and quinoa (Bunzel et al 2005; Wefers et al 2015c), the detected amounts of fiber‐associated ferulic acid were relatively low (Table III). Higher contents were reported for tartary buckwheat callus cells (Lozovaya et al 2000), whereas comparably low amounts were reported for flour and flour fractions of dehulled buckwheat seeds by Gallardo et al (2006) and Hung and Morita (2008).…”

“…A comparable insoluble dietary fiber polysaccharide composition was observed for amaranth and quinoa, except that the arabinans of those pseudocereals showed a lower branching frequency. However, different from buckwheat arabinans, amaranth and quinoa arabinans are substituted in position O 2 and double substituted in positions O 2 and O 3 (Wefers et al 2015a, 2015c). Different from our studies on amaranth and quinoa, Lamothe et al (2015) reported no ramification at O 2 and O 2/ O 3 but also a lower degree of branching for amaranth and quinoa arabinans.…”

“…In monocotyledonous cereal grains, such as wheat, rye, and corn, arabinoxylans are the dominating noncellulose dietary fiber polysaccharides (Carpita and Gibeaut 1993). In dicotyledonous pseudocereals, however, pectins are quantitatively dominant, as recently demonstrated for amaranth and quinoa (Lamothe et al 2015;Wefers et al 2015aWefers et al , 2015c. The two most important pectic polysaccharides are homogalacturonans and rhamnogalacturonans.…”