Rutin, quercetin, and free amino acid analysis in buckwheat (Fagopyrum) seeds from different locations

Abstract

ABSTRACT. In this study, five common buckwheats and nine tartary buckwheats grown at different locations were analyzed for the contents of rutin, quercetin, and amino acids by high-performance liquid chromatography and spectrophotometry. The rutin content was higher than quercetin in buckwheat seeds. Rutin content was in the range from 0.05 (0.05 g per 100 g dry seeds) to 1.35% of buckwheat seeds. Quercetin content varied from 0.01 to 0.17% and in some common buckwheats it was even difficult to detect. Comparatively, tartary buckwheat seeds contained more rutin and quercetin than common buckwheat seeds. Meanwhile, the bran has higher rutin content than the farina in tartary buckwheat seeds, with a respective content of 0.45 to 1.19% and 0.14 to 0.67%. It was found that amino acid contents were around 1.79 to 12.65% (farina) and 5.74 to 7.89% (bran) in common buckwheats, and 1.73 to 5.63% (farina) and 2.64 to 16.78% (bran) in tartary buckwheat seeds. The highest total rutin content was found to be 1.35% in tartary buckwheat seeds from Sichuan, China. The highest total amounts of amino acid were detected to be 20.13% in tartary buckwheat seeds from Changzhi, Shanxi Province (China). Our 19041 Rutin, quercetin, and amino acid analysis in buckwheat ©FUNPEC-RP www.funpecrp.com.br Genetics and Molecular Research 14 (4): 19040-19048 (2015) results suggested that food products made of whole-buckwheat flour are healthier than those made of fine white flour.

Evaluation of Fagopyrum esculentum Moench germplasm based on agro-morphological traits and the rutin and quercetin content of seeds under spring cultivation

“…We found that the rutin content of seed was typically higher than that of quercetin, indicating that rutin is the major flavonoid in buckwheat seeds. These observations are consistent with the findings of Bai et al (2015) and Raina and Gupta (2015), who reported rutin as the major flavonoid in buckwheat seeds. Overall, we found that the rutin content in common buckwheat seeds ranged from 7.22 to 47.86 mg/100 g DW, averaging 18.52 mg/100 g DW.…”

“…Buckwheat shows a wide diversity in growth traits related to seed size and shape, seed coat and flower color, grain yield, and the content of phenolic components. Flavonoid contents could vary based on varietal variability (Oomah et al 1996;Kalinová and Dadáková 2006;Brunori et al 2009;Qin et al 2010;Kiprovski et al 2015;Raina and Gupta 2015), sowing time (Omidbaigi and Mastro 2004;Jinfeng et al 2010;Hyun et al 2018), location (Bai et al 2015), growth stages (Bystricka et al 2014), environmental factors such as UV radiation, light (Suzuki et al 2005;Kim et al 2006;Nam et al 2018) and area of collection (Seo et al 2013;Bai et al 2015;Yu et al 2019). Oomah et al (1996) reported that variation is phenolic acids in buckwheat is mainly due to cultivar, seasonal effects, and their interaction, whereas growing location has no effect.…”

Relative protective activities of quercetin, quercetin‐3‐glucoside, and rutin in alcohol‐induced liver injury

“…Quercetin (3,3ʹ,4ʹ,5,7-pentahydroxyflavone) is one of the most prevalent dietary flavonoids found in many plant-based foods including onions, berries, buckwheat, and green leafy vegetables (Bai et al, 2015;Hakkinen, Karenlampi, Heinonen, Mykkanen, & Torronen, 1999;Lesjak et al, 2018;Patil, Pike, & Yoo, 1995). Quercetin is naturally present as an aglycone or in its β-glycoside forms in fruits and vegetables.…”

Daily consumption of monoglucosyl-rutin prevents high-fat diet-induced obesity by suppressing gastric inhibitory polypeptide secretion in mice

“…Rutin (quercetin-3-O-rutinoside, Figure 1B) is one of the major quercetin glucosides, and is widely distributed in plant foods such as buckwheat seeds, coriander, and nalta jute [14,15]. However, its bioavailability has been reported to be lower than that of quercetin aglycone [16].…”