Basic chemical composition and bioactive compounds content in selected cultivars of buckwheat whole seeds, dehulled seeds and hulls

Dziadek, Kinga; Kopeć, Aneta; Pastucha, Edyta; Piątkowska, Ewa; Leszczyńska, Teresa; Pisulewska, E.; Witkowicz, Robert; Francik, Renata

doi:10.1016/j.jcs.2016.02.004

Cited by 85 publications

(67 citation statements)

References 18 publications

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“…Additionally, leaves had higher concentration of ash in comparison to the seeds. Based on literature data, in seeds average concentration of ash was in the range 1.72/100-4.64/100 g [21,22]. The average protein content in studied leaves of buckwheat was 17.33/100 g. The higher content of this compound was found by Lahanov et al [18] and it was 24.3/100 g. Similar results were reported by Dogra [19], who studied buckwheat from India.…”

Section: Discussionsupporting

confidence: 76%

“…Buckwheat seeds generally had similar polyphenolic compounds like leaves, but the content of them may be different [21,26,31]. In our previous studies we identified following phenolic compounds: rutin, vitexin epicatechin, catechin, quercitin, caffeic acid hexose in whole seeds of different Polish cultivars (Panda, Kora and other) [21]. Klepacka et al [26] reported that dehulled seeds of Kora, Panda and Luba contained p-coumaric, syringic, ferulic and vanillic acid.…”

Section: Discussionmentioning

confidence: 89%

“…Nakamura et al [33] found that the lactic fermentation of buckwheat sprouts decreased the level of quercetin. Buckwheat seeds generally had similar polyphenolic compounds like leaves, but the content of them may be different [21,26,31]. In our previous studies we identified following phenolic compounds: rutin, vitexin epicatechin, catechin, quercitin, caffeic acid hexose in whole seeds of different Polish cultivars (Panda, Kora and other) [21].…”

Section: Discussionmentioning

confidence: 93%

“…Based on the available literature, leaves had the higher concentration of polyphenolic compounds as well as antioxidant activity in comparison to the seeds. The average concentration of polyphenolic compounds in seeds was in the range 245.40 mg/100 g-339.34 mg/100 g [21,26].…”

Section: Discussionmentioning

confidence: 99%

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Identification of polyphenolic compounds and determination of antioxidant activity in extracts and infusions of buckwheat leaves

Dziadek

Kopeć

Piątkowska

et al. 2017

Eur Food Res Technol

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flavanols (catechin) and flavonols (rutin, quercetin) in the extracts and infusions, were found. Both extracts and infusions were the richest in ferulic acid. These studies indicate that the buckwheat leaves can be used for preparation of various types of tea and can also be introduced for consumers as the source of bioactive compounds.Keywords Buckwheat · Leaves · Extract · Infusion · Polyphenols · Antioxidant activity · Ferulic acid IntroductionBuckwheat (Fagopyrum esculentum Moench) is an annual plant, which is cultivated mainly for seeds. Buckwheat seeds can be recognized as an important food source, because they contain proteins with high biological value and balanced amino acid composition as well as bioactive compounds, mainly polyphenols [1,2]. Buckwheat seeds are used to produce groats, flour, pasta and bread [3,4]. In China, leaves and flowers of buckwheat are also used in traditional medicine. Food producers utilize these parts of plant for tea production, which decreases cholesterol and glucose level in the blood. These properties are due to the high content of phenolic compounds and dietary fibre in the leaves of buckwheat [5]. Dietary fibre protects from hyperglycaemia, hypercholesterolaemia, obesity and some types of cancer, especially colon cancer [6].Most studies focus on chemical composition of buckwheat seeds as well as healthy properties [7][8][9][10]. In the available literature there are little data concerning the other parts of buckwheat. Therefore, there is a need to examine other parts of buckwheat, such as leaves, in terms of their chemical composition, content of bioactive compounds and antioxidant activity. Thus, it is very important to examine Abstract The objective of this study was to determine the chemical composition in the dried leaves and the content of bioactive compounds, antioxidant activity as well as the identification of polyphenolic compounds not only in extracts but also in infusions prepared from leaves of selected strains of buckwheat. To the best of our knowledge, it is the first comprehensive and in-depth study, which focuses on identification and quantitative determination of individual polyphenolic compounds of buckwheat leaves. Furthermore, the aim of presented research is to analyse the new, unknown strains of buckwheat. A statistically significant effect of strain on the content of individual components was observed. The extracts contained more polyphenols and were characterized by higher antioxidant activity than infusions. Strains DW15 and DWO Karzel were characterized by one of the highest contents of polyphenols, dietary fibre, protein, ash and antioxidant activity. Phenolic acids (3,5-diCQA, ferulic acid, sinapinic acid, p-coumaric acid), flavanones (hesperidin), flavonoids (isorhamnetin) as well as these by-products because this knowledge can be used in the prevention and treatment of the chronic non-communicable diseases. It would be possible to create novel functional food products and to better use of the byproduct of buckwheat production. The objecti...

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Section: Discussionsupporting

confidence: 76%

Section: Discussionmentioning

confidence: 89%

Section: Discussionmentioning

confidence: 93%

Section: Discussionmentioning

confidence: 99%

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Identification of polyphenolic compounds and determination of antioxidant activity in extracts and infusions of buckwheat leaves

Dziadek

Kopeć

Piątkowska

et al. 2017

Eur Food Res Technol

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“…Quinoa (2.44 μg/100 g) showed high content in vitamin E as compared to rice (0.6 μg/100 g). Buckwheat seeds also are rich in thiamine (vitamin B1), riboflavin (vitamin B2) and pyridoxine (vitamin B6) (Dziadek and others ; Guo and others ), and they also are abundant in several natural antioxidants, such as tocopherols, rutin, quercetin, flavonoids, and phenolic acids.…”

Section: Composition Of Ancient Grains Compared To Modern Grainsmentioning

confidence: 99%

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Boukid

Folloni²,

Sforza

et al. 2017

Comp Rev Food Sci Food Safe

121

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For centuries, ancient grains fed populations, but due to their low yield, they were abandoned and replaced by high-yielding species. However, currently, there is a renewed interest in ancient wheat and pseudocereal grains from consumers, farmers, and manufacturers. Ancient wheat such as einkorn, emmer, spelt, and Kamut R , are being reintegrated because of their low fertilizer input, high adaptability and important genetic diversity. New trends in pseudocereal products are also emerging, and they are mostly appreciated for their nutritional outcomes, particularly by the gluten-free market. Toward healthier lifestyle, ancient grains-based foodstuffs are a growing business and their industrialization is taking 2 pathways, either as a raw ingredient or a functional ingredient. This paper deals with these grain characteristics by focusing on the compositional profile and the technological potential.

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Pseudocereals

Sánchez‐Velázquez

Manzanilla‐Valdez

Mondor

et al. 2022

Molecular Mechanisms of Functional Food

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Basic chemical composition and bioactive compounds content in selected cultivars of buckwheat whole seeds, dehulled seeds and hulls

Cited by 85 publications

References 18 publications

Identification of polyphenolic compounds and determination of antioxidant activity in extracts and infusions of buckwheat leaves

Identification of polyphenolic compounds and determination of antioxidant activity in extracts and infusions of buckwheat leaves

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Pseudocereals

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