Cultivar influence on total polyphenol and rutin contents and total antioxidant capacity in buckwheat, amaranth, and quinoa seeds

Vollmannová, Alena; Margitanová, Eva; Tóth, Tomáš; Timoracká, Mária; Urminská, Dana; Bojňanská, Tatiana; Čičová, Iveta

doi:10.17221/452/2012-cjfs

Cited by 48 publications

(28 citation statements)

References 19 publications

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“…a. The level observed for raw quinoa extract was 266.0 ± 15.9 μmol TE/100 g DW, which was comparable to those reported by other authors using the same method in quinoa seeds (Alvarez‐Jubete et al ., ; Dini et al ., ; Vollmannová et al ., ). Roasting process at 100 °C or 130 °C did not change the radical scavenging activity of quinoa extracts significantly ( P > 0.05) compared to unroasted sample; even a decrease was observed in the samples roasted up to 30 min for both temperatures.…”

Section: Resultsmentioning

confidence: 97%

Effect of roasting conditions on the antioxidant compounds of quinoa seeds

Carciochi

D’Alessandro

Manrique

2016

Int J of Food Sci Tech

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The effect of different roasting conditions on the antioxidant properties and the phenolic content of quinoa seeds was studied. Advanced and final products of the Maillard reaction were also quantified in order to evaluate the contribution to DPPH radical scavenging capacity and reducing power of samples. In general, response surface analysis showed significant increases in the phenolic content, the antioxidant activity and the level of Maillard reaction products (MRPs), mainly as processing temperature increased, while roasting time had a minor impact on these response variables. The highest antioxidant activity was achieved in extracts of quinoa seeds roasted at 190°C for 30 min. Principal component analysis applied to the data suggested that MRPs had a greater contribution to antioxidant properties than phenolic compounds in the processed samples. These results demonstrated that roasted quinoa seeds/flour may be considered as a nontraditional ingredient with enhanced antioxidant capacity for the production of functional foods.

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Section: Resultsmentioning

confidence: 97%

Effect of roasting conditions on the antioxidant compounds of quinoa seeds

Carciochi

D’Alessandro

Manrique

2016

Int J of Food Sci Tech

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“…The antioxidant capacity of the buckwheat extracts was determined using the DPPH (2.2-diphenyl-1-picrylhydrazyl) free radical scavenging method as described by Vollmannova et al (2013) with a minor modification. An aliquot (0.1 ml) of the sample extract (or pure methanol as blank) was mixed with 3.9 ml of 25 mM methanolic solution of the DPPH radical and vortexed (WiseMix VM-10, Daihan, Korea) for 15-30 s. The reaction was allowed to proceed in the dark at room temperature for 30 min, and the absorbance at 515 nm was then measured with a UV⁄ VIS spectrophotometer (Shimadzu 1800, Kyoto, Japan).…”

Section: Chemical Analysismentioning

confidence: 99%

“…Trolox was used as a reference standard, and antioxidant capacity was expressed as µmol Trolox equivalents (TE) per g dry weight of sample according to the calibration curve (y = 116.5x + 10.508, R 2 = 0.9917). The total phenolic content of the extracts was determined using the Folin-Ciocalteu method as described by Vollmannova et al (2013) with a minor modification. Diluted buckwheat extracts (1 ml) were mixed with 2.5 ml Folin-Ciocalteu reagent and 5 ml deionized H 2 O in 50-ml volumetric flasks and vortexed (WiseMix VM-10, Daihan, Korea) for 15 s. After the 3-min incubation, 7.5 ml of 20% Na 2 CO 3 was added and the mixture was diluted to 50 ml with deionized H 2 O.…”

Section: Chemical Analysismentioning

confidence: 99%

“…The main antioxidants in buckwheat are rutin, quercetin, hyperin and catechins (Morishita, Yamaguchi, & Degi, 2007;Quettier-Deleu et al, 2000). Vollmannova et al (2013) reported the total phenolic content and antioxidant capacity of five varieties of buckwheat as 138.10-286.99 mg GAE/100 g and 2.32-4.64 µmol TE/g, respectively. Inglett et al (2010) investigated the effect of using different extraction methods and showed that the total phenolic content and the antioxidant capacity of buckwheat were 143-1845 mg GAE/100 g and 3.72-5.73 µmol TE/g, respectively.…”

Section: Chemical Characteristics Of Buckwheat Grainsmentioning

confidence: 99%

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Comparison of some physical and chemical characteristics of buckwheat (Fagopyrum esculentum Moench) grains

Ünal

İzli

et al. 2016

CyTA - Journal of Food

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Several physical and chemical characteristics of two buckwheat varieties (commercial buckwheat and the Güneş variety) were determined and compared in terms of linear dimensions, length, width, thickness, arithmetic and geometric mean diameters, sphericity, surface area, aspect ratio, volume, weight of thousand grains, bulk and densities, porosity, terminal velocity, angle of repose, coefficient of static friction, rupture strength, apparent colour of buckwheat varieties, ash, protein, antioxidant capacity, total phenolic content and minerals (P, K, Mg, Na, Ca, Fe, Zn, Cu, B Cr and Pb) content. Multilinear models for two buckwheat varieties were developed and presented to predict the grain volume. All properties of the varieties that provide useful data to engineers in equipment design and post-harvest technology for the buckwheat grains were statistically different. These differences could be due to the individual characteristics of the varieties, environmental and growth conditions.

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“…Moreover, the phytochemical composition of cereal crops mainly depends quantitatively and qualitatively on their genotypes and environmental factors that affect growth [16,17]. Although many studies have measured the total phenolic contents and antioxidant capacity in some buckwheat varieties [12,18], information remains limited regarding the characterization and contents of free phenolic (FP) and bound phenolic (BP) fractions of different buckwheat varieties and their corresponding in vitro biological activities (especially anti-diabetic effects). Furthermore, the contributions of the total phenolic contents (TPC), total flavonoid contents (TFC), and the content of individual phenolic on their bio-activities has not been clearly investigated.…”

Section: Introductionmentioning

confidence: 99%

Free and Bound Phenolics of Buckwheat Varieties: HPLC Characterization, Antioxidant Activity, and Inhibitory Potency towards α-Glucosidase with Molecular Docking Analysis

et al. 2019

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Free and bound phenolic fractions from six buckwheat varieties were investigated for their compositions, antioxidant activities, and inhibitory effects on α-glucosidase. The results showed that different buckwheat varieties have significant differences in phenolic/flavonoid contents, and these contents were found in higher quantities in free form than in bound form. HPLC results revealed that rutin, quercetin, and kaempferol-3-O-rutinoside were the most abundant components in free and bound forms, whereas dihydromyricetin was found only in the bound form. Free phenolics showed higher antioxidant activities of DPPH, ABTS+, OH•, and FRAP than those of bound phenolics. Strong inhibitory effects against α-glucosidase by the free/bound phenolic fractions were found in all buckwheat varieties, and free phenolics showed stronger α-glucosidase inhibition than that of the corresponding bound phenolics. More importantly, the main phenolic compounds observed in the buckwheat varieties were subjected to molecular docking analysis to provide insight into their interactions with α-glucosidase. The contributions by individual phenolics to the observed variation was analysed by Pearson correlation coefficient analysis and principal component analysis. The present study provides a comprehensive comparison for the phenolic fractions of buckwheat varieties and identify the main contributors to antioxidant and α-glucosidase inhibitory activity.

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Cultivar influence on total polyphenol and rutin contents and total antioxidant capacity in buckwheat, amaranth, and quinoa seeds

Cited by 48 publications

References 19 publications

Effect of roasting conditions on the antioxidant compounds of quinoa seeds

Effect of roasting conditions on the antioxidant compounds of quinoa seeds

Comparison of some physical and chemical characteristics of buckwheat (Fagopyrum esculentum Moench) grains

Free and Bound Phenolics of Buckwheat Varieties: HPLC Characterization, Antioxidant Activity, and Inhibitory Potency towards α-Glucosidase with Molecular Docking Analysis

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