Effects of Processings and Complexation on Solubility, Antioxidant and Antibacterial Properties of Buckwheat Polyphenols

Liu, Xinru; Ma, Qianwei; Sun, Yongjun; Ju, Wenming; Kumrungsee, Thanutchaporn; Zhou, Zhongkai; Wang, Lijuan; Cao, Ruge

doi:10.1007/s11947-023-03217-8

Food Bioprocess Technol

2023

DOI: 10.1007/s11947-023-03217-8

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Effects of Processings and Complexation on Solubility, Antioxidant and Antibacterial Properties of Buckwheat Polyphenols

Xinru Liu,

Qianwei Ma,

Yongjun Sun

et al.

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2024

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Cited by 2 publications

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Whey protein nanoparticles: Enhancing solubility, environmental resistance, and bio-accessibility of pterostilbene

Liang,

McClements,

Jin

et al. 2024

Food Bioscience

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Whey protein nanoparticles: Enhancing solubility, environmental resistance, and bio-accessibility of pterostilbene

Liang,

McClements,

Jin

et al. 2024

Food Bioscience

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Sustainable Utilization of Novosadska variety Buckwheat as Cultivated Biodiversity-Friendly Crop

Pisinov,

Rakić,

Rakić

et al. 2024

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Buckwheat is important not only for its role in enhancing soil quality and preventing erosion but also for its excellent nutritional profile, making it suitable for use in functional foods. This study aimed to investigate how long-term storage (3, 6, and 9 months) affects chemical, nutritional, and antioxidative properties, phenolic acids, and the bioflavonoid profiles of Novosadska variety buckwheat. Standard methods were used for quality determinations, and instrumental methods (spectrophotometry, reverse-phase high-performance liquid chromatography) were employed to determine antioxidant activity and bioactive compounds in Novosadska variety buckwheat. One-way ANOVA and Tukey’s HSD post hoc tests were performed for statistical data processing. Throughout the storage period, proximate composition and starch content significantly decreased (p < 0.05), while total carbohydrates, β-glucan, and energy value significantly increased (p < 0.05). Significant decreases in pH and alcoholic acidity (pH = 0.55) and 0.33% DM were observed. Total phenol content and antioxidant activity decreased to 5.57 mg GAE/g DM TPC, 22.20 μmol Fe2+/g DM FRAP, and 8.12 μmol TE/g DM DPPH during storage (p < 0.05). Of the 15 phytochemical compounds, gallic, p-coumaric, trans-cinnamic acids, and epicatechin were highly abundant in this buckwheat variety, with a notable 38% decrease in epicatechin. Dihydrocaffeic and phloretic acids, daidzein, naringin, and naringenin were also quantified in buckwheat. Its easy adaptability to the environment, ability to attract various insects, being a speedy short-season growing plant for food, and numerous nutritional and health benefits give buckwheat the potential to be a sustainable and biodiversity-friendly crop.

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Effects of Processings and Complexation on Solubility, Antioxidant and Antibacterial Properties of Buckwheat Polyphenols

Cited by 2 publications

References 39 publications

Whey protein nanoparticles: Enhancing solubility, environmental resistance, and bio-accessibility of pterostilbene

Whey protein nanoparticles: Enhancing solubility, environmental resistance, and bio-accessibility of pterostilbene

Sustainable Utilization of Novosadska variety Buckwheat as Cultivated Biodiversity-Friendly Crop

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