Effects of Novel Extraction Strategies on the Recovery of Phenolic Compounds and Associated Antioxidant Properties from Buckwheat Hull (Fagopyrum esculentum)

Noore, Shaba; Joshi, Akanksha; Kumari, Bibha; Zhao, Ming; O’Donnell, Colm P.; Tiwari, Brijesh K.

doi:10.3390/pr10020365

Cited by 7 publications

(3 citation statements)

References 48 publications

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“…Other authors have also confirmed that BH is an excellent source of phenolic and antioxidant compounds, mainly anthocyanins, flavanones, flavanol, flavones, flavonols, and phenolic acids [49]. Recently, Noore et al [50] identified 41 phenolic compounds in BH. BH is especially rich in phenolics such as protocatechuic acid, hyperoside, vitexin, isovitexin, and rutin (in increasing order) [51].…”

Section: Total Phenolic Content and Antioxidant Activitymentioning

confidence: 93%

Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties

et al. 2022

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This work aimed to evaluate the effect of partial replacement of semolina with 0, 1, 5, 10, 15, and 20% of ground buckwheat hull (BH) on the chemical composition, antioxidant properties, color, cooking characteristics, and sensory properties of wheat pasta. Pasta samples were prepared by dough lamination (tagliatelle shape) and dried at 55 °C until the moisture content was 11–12% (wet basis). Analyses of samples showed that the addition of BH caused an increase in fiber content in pasta from 4.31% (control pasta) to 14.15% (pasta with 20% of BH). Moreover, the brightness and yellowness of BH-enriched products were significantly decreased compared to the control sample, and the total color difference ranged from 23.84 (pasta with 1% of BH) to 32.56 (pasta with 15% BH). In addition, a decrease in optimal cooking time, as well as an increased weight index and cooking loss, was observed in BH-enriched pasta samples. Furthermore, BH-enriched cooked pasta had significantly higher total phenolic content and antioxidant activity but an unpleasant smell and taste, especially if the level of BH was higher than 10%.

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Section: Total Phenolic Content and Antioxidant Activitymentioning

confidence: 93%

Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties

et al. 2022

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“…An example of the bio-based material that has not yet been studied as the filler for UF resin in plywood production is buckwheat husk. Buckwheat belongs to the Polygonaceae family, and the two most cultivated species are Fagopyrum tataricum and Fagopyrum esculentum [24]. It is widely cultivated around the world mainly for food production due to its high content of proteins, amino acids, fibre, vitamins and minerals [25].…”

Section: Introductionmentioning

confidence: 99%

Modified Buckwheat Husk as a Filler for Urea–Formaldehyde Resin in Plywood Production

Kawalerczyk,

Walkiewicz,

Sedliačik

et al. 2024

Polymers

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The aim of the presented research was to determine the suitability of both non-modified and modified buckwheat husk (BH) as a filler for urea–formaldehyde adhesive in plywood production. The effect of two modification methods, acetylation and silanization, was investigated. Infrared spectroscopy outcomes confirmed that both acetylation and silanization of the filler had occurred. Based on the results, it was found that the introduction of BH had a significant effect on both the adhesive properties and the characteristics of the manufactured plywood. The application of non-modified husks led to a reduction in viscosity and an extension of the gelation time, and the produced plywood boards were characterized by reduced bonding quality and increased delamination. Modification of the husk surface by acetylation and silanization with 3-aminopropyltriethoxysilane contributed to the noticeable improvement in the resin properties. On the other hand, the improvement in plywood properties, consisting of the increase in bonding quality and reduced delamination, was observed only in the case of the silanized husk. Furthermore, the use of non-modified and acetylated husk did not significantly influence the formaldehyde emission. The reduction in the investigated emission of formaldehyde was observed only in the case of variants containing 15 and 20% of silanized buckwheat husk.

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“…Noore et al (2022) [4] investigated the influence of different extraction strategies, including conventional extraction and novel technologies such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), pulsed electric field (PEF), high pressure processing (HPP), and enzyme-assisted extraction (EAE), on the recovery of phenolic compounds (liquid chromatography-mass spectrometry LC-MS, and Folin-Ciocalteau method) and associated antioxidant properties (DPPH and FRAP) from buckwheat hull (Fagopyrum esculentum). Forty-one phenolic compounds belonging to eleven different groups including anthocyanins, flavanols, flavanones, flavones, flavonols, phenolic acids, isoflavones, lignans and quinones were identified in the extracts.…”

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confidence: 99%