Comparison of milling fractions of tartary buckwheat for their phenolics and antioxidant properties

Guo, Xudan; Wu, Chunsen; Ma, Yi; Parry, John; Xu, Yinghui; Liu, Hang; Wang, Min

doi:10.1016/j.foodres.2012.07.019

Cited by 92 publications

(75 citation statements)

References 31 publications

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“…Recorded rutin content (0.06-0.30 mg g -1 dw) of investigated Fagopyrum esculentum cultivars is in accordance with previous findings of Kiprovski et al (2015), and Sedej et al (2012). Guo et al (2011) reported rutin content in range from 5.2 to 14.5 mg g -1 dw of tartary buckwheat grown in China, what is more than amount determined in our study.…”

Section: Phenolics Analysissupporting

confidence: 92%

“…Characterization of buckwheat cultivars, their total phenolic content (mg GAE g -1 dw), total flavonoid content (mg rutin g -1 dw), DPPH radicals scavenging activity (mg DPPH g -1 dw) and chelating activity (%). Guo et al (2011), Sedej at al. (2012, Kiprovski et al (2015) identified ferulic, chlorogenic, caffeic, p-coumaric, and sinapic acids in buckwheat seeds as well.…”

Section: Phenolics Analysismentioning

confidence: 99%

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Buckwheat cultivars — phenolic compounds profiles and antioxidant properties

Mikulajová

Šedivá

Hybenová

et al. 2016

Acta Chimica Slovaca

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Common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum) cultivars originating in different world countries were investigated and compared for their quantitative and qualitative abundance of phenolics and flavonoids. Moreover, the antioxidant properties were tested using two different methods. The total phenolic and total flavonoid content ranged from 0.897 to 4.226 mg GAE g -1 dw and from 0.238 to 4.626 mg rutin g -1 dw, respectively. Flavonoids -rutin, quercetin, and hydroxybenzoic acids -gallic, protocatechuic, vanillic and syringic were identified and quantified. Rutin was the most abundant flavonoid and protocatechuic acid was the most abundant phenolic acid in evaluated cultivars. All cultivars showed significant antiradical properties, but their chelating activity was weak. The German cultivar of tartary buckwheat Lifago had significantly higher phenolic content and better antioxidant properties than other cultivars. The content of rutin was 24 times higher and free radicals scavenging activity about 70 % higher than the average value of other cultivars.

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Section: Phenolics Analysissupporting

confidence: 92%

Section: Phenolics Analysismentioning

confidence: 99%

Buckwheat cultivars — phenolic compounds profiles and antioxidant properties

Mikulajová

Šedivá

Hybenová

et al. 2016

Acta Chimica Slovaca

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“…We have not found measurable content of vanillic acid, but the full profi le of phenolic acids was signifi cantly wider than that of other researchers (KIM et al, 2004;JANOVSKA et al, 2010). Most of the data on the content of these acids in buckwheat concerns their presence in seeds (GUO et al, 2012) or in organs of mature plant (LI et al, 2014).…”

Section: Resultscontrasting

confidence: 56%

“…However, the most of the results are related to the PA content in seeds (GUO et al, 2012) and leaves or stems of mature plants (LI et al, 2014). In buckwheat sprouts JANOVSKA and co-workers (2010) have found derivatives of cinnamic acid (caffeic, p-coumaric, and ferulic acid) and benzoic acid (vanillic and syringic).…”

mentioning

confidence: 99%

Profile of Phenolic Acids and Antioxidant Capacity in Organs of Common Buckwheat Sprout

Wiczkowski¹,

Szawara-Nowak²,

Sawicki³

et al. 2016

Acta Alimentaria

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The aim of the study was to analyse the content of phenolic acids, total phenolic compounds, proanthocyanidins, and antioxidant capacity in cotyledons and hypocotyl of fi ve cultivars of common buckwheat (Fagopyrum esculentum Moench) sprout. This study presents the fi rst broad profi le of phenolic acids occurring in buckwheat microgreen seedlings. In the hypocotyl and cotyledons trans-cinnamic acid and its derivatives: o-, m-, and p-coumaric acids (2-, 3-, and 4-hydroxycinnamic), synapic acid (4-hydroxy-3,5-dimethoxycinnamic), caffeic acid (3,4-dihydroxycinnamic), and two isomers of ferulic acid (4-hydroxy-3-methoxycinnamic and 3-hydroxy-4-methoxycinnamic) have been identifi ed. Among the benzoic acid derivatives hydroxybenzoic, protocatechuic (3,4-dihydroxybenzoic), gallic (3,4,5-dihydroxybenzoic) and syringic (4-hydroxy-3,5-dimethoxybenzoic) were found in the organs. In addition to those mentioned, the organs of buckwheat sprouts contain chlorogenic acid as well. The contents of all analysed phenolics were substantially higher in the cotyledons than in the hypocotyl of buckwheat sprouts, except for chlorogenic and caffeic acids. Trans-cinnamic acid was the major phenolic acid in both organs. In the cotyledons, a signifi cant, positive linear correlation between the TEAC, ORAC, PLC-ACW values and content of total phenolic compounds, and also between DPPH and total phenolic acids were found. In the hypocotyl correlations between the DPPH, TEAC, and ORAC and proanthocyanidins content, between TEAC and total phenolic compounds, and between total phenolic acids and PCL-ACW were found.

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“…Acetone-water is known to enable the extraction of LMW phenolic compounds, like phenolic acids and fl avonoids [Guo et al, 2012], and HMW condensed tannins [Karamać 2007; 2010] from buckwheat seeds. After extract loading onto a column with Sephadex LH-20 gels, the application of methanol or ethanol as a mobile phase allows eluting only LMW com- [Hagerman, 2002].…”

Section: Resultsmentioning

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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Comparison of milling fractions of tartary buckwheat for their phenolics and antioxidant properties

Cited by 92 publications

References 31 publications

Buckwheat cultivars — phenolic compounds profiles and antioxidant properties

Buckwheat cultivars — phenolic compounds profiles and antioxidant properties

Profile of Phenolic Acids and Antioxidant Capacity in Organs of Common Buckwheat Sprout

Fractionation of Buckwheat Seed Phenolics and Analysis of Their Antioxidant Activity

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