Introduction and nutritional evaluation of buckwheat sprouts as a new vegetable

Kim, Sun Lim; Kim, Sung Kook; Park, Cheol Ho

doi:10.1016/j.foodres.2003.12.008

Cited by 216 publications

(166 citation statements)

References 14 publications

Supporting

Mentioning

151

Contrasting

Unclassified

Order By: Relevance

“…Linoleic, oleic and linolenic acids were the main unsaturated fatty acids while palmitic and stearic acids were the saturated fatty acids, whose contents followed the order: linoleic acid > oleic acud > palmitic acid > stearic acid > linolenic acid. Polyunsaturated fatty acids such as linoleic acid (18:2), linolenic acid (18:3), and arachidonic acid (20:4) are called essential fatty acids (EFA) because of their necessity in the human body (Kim et al 2004), which are very important for human health. The foxtail millet bran oil with high content of linoleic acid may be used as functional food.…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

Preparation and characterization of foxtail millet bran oil using subcritical propane and supercritical carbon dioxide extraction

Shi

Zhang

et al. 2014

J Food Sci Technol

View full text Add to dashboard Cite

The foxtail millet (Setaria italica Beauv) bran oil was extracted with traditional solvent extraction (SE), supercritical carbon dioxide extraction (SCE) and subcritical propane extraction (SPE) and analyzed the yield, physicochemical property, fatty acid profile, tocopherol composition, oil oxidative stability in this study. The yields of foxtail millet bran oil by SE, SCE and SPE were 17.14 %, 19.65 %, 21.79 % of raw material weight (corresponded to 75.54 %, 86.60 %, 96.03 % of the total amount of the oil measured by using Soxhlet extraction), respectively. The effect of the extraction methods on the physicochemical properties (peroxide value, saponification value and color) was significant while the difference in fatty acid profile was negligible based on GC analysis. The major components of vitamin E in the obtained oils were identified as α-and β-tocopherols by HPLC, and SPE was superior to SE and SCE in the extraction of tocopherols. In Rancimat test, the oil obtained by SPE showed the highest oil oxidative stability, which could attribute to its high tocopherol content and low peroxide value. In view of oil quality, SPE employed smaller times and lower pressures compared to SE and SCE. SPE was a suitable and selective method for the extraction of the foxtail millet bran oil.

show abstract

Section: Physicochemical Propertiesmentioning

confidence: 99%

Preparation and characterization of foxtail millet bran oil using subcritical propane and supercritical carbon dioxide extraction

Shi

Zhang

et al. 2014

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…At present there is considerable interest in the consumption of alternative crops such as buckwheat, oats, barley, spelt, rye as potential recipes for healthy food having special dietary uses (Skrabanja et al 2001a;Di Cagno et al 2004). The use of these pseudo cereals is of great nutritional interest because of their peculiar composition (Skrabanja et al 2001b;Abdel-Aal and Hucl 2002;Gabrovska et al 2002;Kim et al 2004). Our study is one such contribution which aims at comparing two protein rich pseudocereals quinoa and amaranth, in effectively controlling short term food intake and satiety signals in rats.…”

Section: Introductionmentioning

confidence: 99%

Effectual comparison of quinoa and amaranth supplemented diets in controlling appetite; a biochemical study in rats

Mithila

Khanum

2015

J Food Sci Technol

View full text Add to dashboard Cite

The objective of this study was to assess the efficacy of two current cynosure protein substitutes; quinoa and amaranth in controlling short term food intake and satiety in rats. Experimental rats were allotted to three groups (n=8 per group) and fed with diets containing casein, quinoa and amaranth as major protein sources, with casein diet kept as control. At the end of the experiment it was observed that the rats ingesting quinoa and amaranth supplemented diets exhibited lesser food intake (p<0.01) and lesser body weight gain significantly in amaranth (p<0.05) as compared to control. They seemed to bring down plasma ghrelin levels while meliorating plasma leptin and cholecystokinin (CCK) levels postprandially (p < 0.01). Although both quinoa diet and amaranth diet were effective in improving blood glucose response and maintaining plasma free fatty acids (FFA) and general lipid profiles subsequently after the meal, amaranth diet showed significant effects when compared to control and amaranth diets. There was 15 % improvement in blood glucose profile in the amaranth group with respect to the control at 90 min, where as there was only 3.4 % improvement in the quinoa group. These findings provide a scientific rationale to consider incorporation of these modest cereals in a diet meant to fight against growing obesity and poverty.

show abstract

“…TBW sprouts are known to show higher antioxidant activities, such as reducing power, free radical scavenging activity, and super oxide scavenging activity, than common buckwheat (Lin et al, 2008). Buckwheat sprouts are considered a functional food due to their nutritional benefits and health-promoting activities (Kim et al, 2004;Zhang et al, 2015). Some studies have suggested that the flavonoid content of buckwheat could be the reason behind its observed biological activity.…”

Section: Discussionmentioning

confidence: 99%

Antioxidant and antidiabetic properties of tartary buckwheat rice flavonoids after in vitro digestion

Bao

Wang²,

et al. 2016

J. Zhejiang Univ. Sci. B

View full text Add to dashboard Cite

Abstract:Oxidative stress and diabetes have a tendency to alter protein, lipid, and DNA moieties. One of the strategic methods used to reduce diabetes-associated oxidative stress is to inhibit the carbohydrate-digesting enzymes, thereby decreasing gastrointestinal glucose production. Plant-derived natural antioxidant molecules are considered a therapeutic tool in the treatment of oxidative stress and diabetes. The objective of this study was to identify tartary buckwheat rice flavonoids and evaluate the effect of in vitro digestion on their antioxidant and antidiabetic properties. High performance liquid chromatography (HPLC) analysis indicated the presence of rutin as a major component and quercitrin as a minor component of both digested and non-digested flavonoids. Both extracts showed a significant antioxidant capacity, but digested flavonoids showed reduced activity compared to non-digested. There were some decreases of the antioxidant activities (2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS), 2,2-diphenyl-1-picrylhydrazy (DPPH) radical, and ferric reducing antioxidant power (FRAP)) of digested tartary buckwheat rice flavonoids compared with non-digested. Flavonoids from both groups significantly inhibited reactive oxygen species (ROS) production and α-glucosidase activity. Both digested and non-digested flavonoids markedly increased glucose consumption and glycogen content in HepG2 cells. Tartary buckwheat rice flavonoids showed appreciable antioxidant and antidiabetic properties, even after digestion. Tartary buckwheat rice appears to be a promising functional food with potent antioxidant and antidiabetic properties.

show abstract

Introduction and nutritional evaluation of buckwheat sprouts as a new vegetable

Cited by 216 publications

References 14 publications

Preparation and characterization of foxtail millet bran oil using subcritical propane and supercritical carbon dioxide extraction

Preparation and characterization of foxtail millet bran oil using subcritical propane and supercritical carbon dioxide extraction

Effectual comparison of quinoa and amaranth supplemented diets in controlling appetite; a biochemical study in rats

Antioxidant and antidiabetic properties of tartary buckwheat rice flavonoids after in vitro digestion

Contact Info

Product

Resources

About