Biochemical and Technological Properties of Buckwheat Grains

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

“…In addition, compared with other cereals, buckwheat is characterized by a relatively higher nutritional value. Biochemical analyses of buckwheat germplasm have indicated that seeds of these plants are an excellent source of starch, proteins, fats, dietary fiber, vitamins, minerals, and phenolic components (Bobkov 2016). The protein content in buckwheat is higher than other cereals (Sytar et al 2018), and buckwheat proteins are particularly rich in lysine, arginine, and aspartic acid (Bobkov 2016).…”

“…Biochemical analyses of buckwheat germplasm have indicated that seeds of these plants are an excellent source of starch, proteins, fats, dietary fiber, vitamins, minerals, and phenolic components (Bobkov 2016). The protein content in buckwheat is higher than other cereals (Sytar et al 2018), and buckwheat proteins are particularly rich in lysine, arginine, and aspartic acid (Bobkov 2016). Lysine plays an important role in protein biogenesis but cannot be synthesized by mammals (Tome and Bos 2007), and therefore must be obtained from alternative dietary sources (Yu and Tian 2018).…”

“…Moreover, in comparison with the major cereal crops, buckwheat also contains a considerable quantity of flavonoids. Six flavonoids have been identified in buckwheat, namely, rutin, orientin, vitexin, quercetin, isovitexin, and isoorientin, of which rutin, also known as vitamin P, is the major flavonoid (Park et al 2000(Park et al , 2004Ghiasi et al 2012;Bobkov 2016;Sytar et al 2016;Ganeshpurkar and Saluja 2017). Rutin has beneficial effects on cardiovascular diseases, and notably reduces the risk of arteriosclerosis .…”

Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions

“…Besides, the highest content of free phenolic compounds was obtained in bran flour (1249.49 mg/kg d.w.), whereas the greatest bound phenolic content was in middling (704.47 mg/kg d.w.) and bran flours (689.81 mg/kg d.w.). Thus, middling and bran flours are naturally enriched flours in phenolic compounds that could be used to develop functional foods.Phenolic compounds in buckwheat are present in the free and in the bound form to cell wall [11], however, the majority of phenolic compounds are present in the free form, which has a distribution and concentration that is different in each part of the grain: pericarp (hull, husk), coat, endosperm, embryo with axis, and two cotyledons [12]; phenolic compounds are concentrated in the outer layers (hull and bran) of buckwheat grain [2]. Nevertheless, during buckwheat seeds processing into flour, the hull (17-20% of buckwheat grain) is removed by stone dehuller.…”

Use of Sieving as a Valuable Technology to Produce Enriched Buckwheat Flours: A Preliminary Study

“…Most studies have reported that phenolic compounds are mostly bound to cell wall components in the bran and hull of most cereal grains [10]. Nevertheless, in buckwheat most phenolic compounds are found in the free form distributed throughout the entire grain (hull, seed coat, endosperm embryo axis, and cotyledons) [5,11]. The greatest concentration of these phenolic compounds is presented in the outer layers (seed coat and hull) of the grain [5].…”