The content of fagopyrin and polyphenols in common and tartary buckwheat sprouts

Kreft, Samo; Janeš, Damjan; Kreft, Ivan

doi:10.2478/acph-2013-0031

Cited by 32 publications

(32 citation statements)

References 17 publications

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“…High content was found in the years with a drought and higher average monthly air temperature, and it can be concluded that these factors are the main cause of differences. Kreft et al (2013) and Lumingkewas et al (2015) also found that temperature and humidity have effect on concentration of phenol in buckwheat.…”

Section: Resultsmentioning

confidence: 93%

“…Total phenols have a vital part in the protection of plants against high or low temperatures (Kreft et al, 2013), droughts (Lim et al 2012), UV radiation (Kreft et al,2003;Germ, 2004), pathogens and herbivores (Guo et al, 2011) and their high concentration in plants suggest to environmental stress factors (Stagnari, et al, 2017). The results in Table 3.…”

Section: Resultsmentioning

confidence: 98%

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INFLUENCE OF METEOROLOGICAL PARAMETERS ON THE YIELD AND CHEMICAL COMPOSITION OF COMMON BUCKWHEAT (Fagopyrum esculentum Moench)

Gavrić¹,

Čadro²,

Gadžo³

et al. 2018

AgricultForest

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Common buckwheat (Fagopyrum esculentum Moench) is an annual plant from Polygonaceae family which is well known as pseudocereal with high nutritional value. The yield and quality of the buckwheat`s kernel depend on weather conditions, mainly due to variations in the air temperatures and precipitation during the growing period. The aim of this study was to determine the impact of some metrological parameters on yields and chemical compositions in the kernel of buckwheat. Field experiments were conducted during three years (2011, 2012 and 2013) in the village Donje Selo, near Ilijaš. In this study grain yield, protein content, sludge, fats, mineral matter, cellulose and total phenols were determined. Experimental results suggested that the weather conditions in different years of the research have a significant impact on the yield and the chemical composition of the kernel. The yield of buckwheat varied from the year to year and ranged from 0.98 to 1.29 tons per hectare. Contents of protein and starch were also significantly dependent on the year of the research, as well as the content of phenol in the kernel. High total phenolic content was recorded in the year with the highest average monthly air temperature.

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Section: Resultsmentioning

confidence: 93%

Section: Resultsmentioning

confidence: 98%

INFLUENCE OF METEOROLOGICAL PARAMETERS ON THE YIELD AND CHEMICAL COMPOSITION OF COMMON BUCKWHEAT (Fagopyrum esculentum Moench)

Gavrić¹,

Čadro²,

Gadžo³

et al. 2018

AgricultForest

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“…Ferulic acid and rutin were the major antioxidant compounds of buckwheat and existed mostly in the outer layers of grain. As a result, the outer layers of buckwheat grains with higher amount of phenolic compounds along with higher amounts of protein, lipid, ash and dietary fiber are considered to be good materials for cereal-based food processing with significant health benefits [12,25,26].…”

Section: Frap Methodsmentioning

confidence: 99%

Antioxidant activity in different morphological fractions of some cereal grains

Šiler-Marinković¹,

Dimitrijević-Branković²,

Đorđević³

2017

Hrana i ishrana

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The purpose of this study was to examine the antioxidant properties of 70% ethanolic extracts of cereal grains and their different morphological fractions. Wheat (Triticum durum L.), barley (Hordeum vulgare L.), rye (Secale cereale L.), and buckwheat (Fagopyrum esculentum) were used. The total phenolic content (TPC), determined by the Folin-Ciocalteu method and antioxidant activities (AOA) were assessed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity, ferric ion-reducing antioxidant power (FRAP) and thiobarbituric acid (TBA) methods. The following hierarchy of antioxidant activity was provided for 70% ethanolic extracts originated from whole grain: buckwheat >barley > wheat > rye. In respect to hulls, the antioxidant hierarchy was the same. The outer layers of grains had higher amount of phenolic compounds and subsequently higher antioxidant activity. Buckwheat had the highest amount of total phenolics, with the highest DPPH radical scavenging activity and capacity for Fe 3+ reduction, but it had the lowest lipid peroxidation inhibition ability.

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“…Kvercetin-3-O-robinobiozid v kalicah tatarske ajde ni bil določen (Nam et al 2015). Kreft et al (2013) so ugotovili, da se večina fenolov nahaja v kotiledonih kalic tatarske ajde in navadne ajde. Liu et al (2008) pa so ugotovili, da imajo kalice tatarske ajde večjo skupno antioksidativno aktivnost kot kalice navadne ajde.…”

Section: Flavonoidiunclassified

Spremembe vsebnosti rutina in kvercetina v vzorcih tatarske ajde (Fagopyrum tataricum (L.) Gaertn.) od spravila pridelka do priprave kruha / Changes in the content of rutin and quercetin in samples of Tartary buckwheat (Fagopyrum tataricum (L.) (...)

Lukšič

Germ

2018

Folia Biologica Et Geologica

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IZVLEČEK Spremembe vsebnosti rutina in kvercetina v vzorcih tatarske ajde (Fagopyrum tataricum (L.) Gaertn.) od spravila pridelka do priprave kruha Cilj raziskave je bil ugotoviti vpliv predhodne hidrotermične obdelave zrnja tatarske ajde, mlečno kislinske fermentacije ter priprave in peke na spremembe, dostopnost in vsebnost flavonoidov rutina in kvercetina v vzorcih priprave in peke kruhov s kislim testom iz tatarske ajde. Cilj je bil tudi ugotoviti, kakšna je antioksidativna aktivnost v vzorcih priprave in peke kruha iz tatarske ajde in hidrotermično obdelane (HT) tatarske ajde. Vsebnost rutina in kvercetina je bila v vzorcih priprave in peke določena z metodo HPLC, antioksidativna aktivnost pa z metodama PCL in ORAC FL. Ugotovili smo, da so predhodna hidrotermična obdelava zrnja, mlečno kislinska fermentacija ter priprava in peka vplivale na vsebnost skupnih flavonoidov ter vsebnost in pretvorbo rutina v kvercetin v vzorcih tatarske ajde in HT tatarske ajde. Vsebnost kvercetina se je v vzorcih med postopkom priprave in peke povečevala, med tem ko se je vsebnost rutina zmanjševala. Omenjeni postopki obdelave zrnja in vzorcev priprave in peke so vplivali tudi na spremembe skupne antioksidativne aktivnosti vzorcev tatarske ajde in HT tatarske ajde. Pri predhodni hidrotermični obdelavi zrnja tatarske ajde se pri naši raziskavi ni pokazal vpliv na vsebnost taninov v vzorcih priprave in peke. Dodatek moke oljne kadulje (chie) (Salvia hispanica L.) kruhu iz moke tatarske ajde v razmerju (90:10) je vplival na izboljšanje prehranskih lastnosti kruha, kar je bilo izraženo predvsem v povečanju vsebnosti n-3 (omega-3) maščobnih kislin in povečanju skupne antioksidativne aktivnosti. Naše ugotovitve so lahko v pomoč pri razvoju kruhov z vsebnostjo snovi, koristnih za zdravje. Ključne besede: (Fagopyrum tataricum (L.) Gaertn.), tatarska ajda, kislo testo, kruhi, rutin, kvercetin

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The content of fagopyrin and polyphenols in common and tartary buckwheat sprouts

Cited by 32 publications

References 17 publications

INFLUENCE OF METEOROLOGICAL PARAMETERS ON THE YIELD AND CHEMICAL COMPOSITION OF COMMON BUCKWHEAT (Fagopyrum esculentum Moench)

INFLUENCE OF METEOROLOGICAL PARAMETERS ON THE YIELD AND CHEMICAL COMPOSITION OF COMMON BUCKWHEAT (Fagopyrum esculentum Moench)

Antioxidant activity in different morphological fractions of some cereal grains

Spremembe vsebnosti rutina in kvercetina v vzorcih tatarske ajde (Fagopyrum tataricum (L.) Gaertn.) od spravila pridelka do priprave kruha / Changes in the content of rutin and quercetin in samples of Tartary buckwheat (Fagopyrum tataricum (L.) (...)

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