Nutritional composition and flavonoids content of flour from different buckwheat cultivars

Qin, Peiyou; Wang, Qiang; Fang, Shiji; Hou, Zhaohua; Ren, Guixing

doi:10.1111/j.1365-2621.2010.02231.x

Cited by 182 publications

(130 citation statements)

References 17 publications

Supporting

Mentioning

114

Contrasting

Unclassified

Order By: Relevance

“…Whiteness index showed a significant fall for the control sample, whilst the modified atmosphere packaging samples held the WI very well on day 14 (Rodriguez-Aguilera et al 2011). Qin et al (2010) analysed the nutritional composition and flavonoid contents of the flour from 39 buckwheat cultivars collected in China and compared the compositions of the flour from common buckwheat with those from tartary buckwheat. The flour of common buckwheat showed a higher whiteness index than that of tartary buckwheat and contained very low levels of flavonoids.…”

Section: Whiteness Indexmentioning

confidence: 99%

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Pathare

Opara

Al‐Said

2012

Food Bioprocess Technol

1,586

899

View full text Add to dashboard Cite

Colour is an important quality attribute in the food and bioprocess industries, and it influences consumer's choice and preferences. Food colour is governed by the chemical, biochemical, microbial and physical changes which occur during growth, maturation, postharvest handling and processing. Colour measurement of food products has been used as an indirect measure of other quality attributes such as flavour and contents of pigments because it is simpler, faster and correlates well with other physicochemical properties. This review discusses the techniques and procedures for the measurement and analysis of colour in food and other biomaterial materials. It focuses on the instrumental (objective) and visual (subjective) measurements for quantifying colour attributes and highlights the range of primary and derived objective colour indices used to characterise the maturity and quality of a wide range of food products and beverages. Different approaches applied to model food colour are described, including reaction mechanisms, response surface methodology and others based on probabilistic and non-isothermal kinetics. Colour is one of the most widely measured product quality attributes in postharvest handling and in the food processing research and industry. Apart from differences in instrumentation, colour measurements are often reported based on different colour indices even for the same product, making it difficult to compare results in the literature. There is a need for standardisation to improve the traceability and transferability of measurements. The correlation between colour and other sensory quality attributes is well established, but future prospects exist in the application of objective non-destructive colour measurement in predictive modelling of the nutritional quality of fresh and processed food products.

show abstract

Section: Whiteness Indexmentioning

confidence: 99%

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Pathare

Opara

Al‐Said

2012

Food Bioprocess Technol

1,586

899

View full text Add to dashboard Cite

show abstract

“…The mean value of total flavonoids for the Fagopyrum esculentum cultivars was 0.372 mg rutin g -1 dw, what is 12.4 times less than in cultivar Lifago. Previous papers (Sedej et al, 2012;Kiprovski et al, 2015;Jambrec et al, 2015;Qin et al, 2010;Inglett et al, 2011) reported diverse content of total phenolics (0.6-5.4 mg GAE g -1 dw in Fagopyrum esculentum; 13.0 mg GAE g -1 dw in Fagopyrum tataricum), total flavonoids (0.07-3.8 mg rutin g -1 dw in Fagopyrum Tab. 1.…”

Section: Phenolics Analysismentioning

confidence: 99%

Buckwheat cultivars — phenolic compounds profiles and antioxidant properties

Mikulajová

Šedivá

Hybenová

et al. 2016

Acta Chimica Slovaca

View full text Add to dashboard Cite

Common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum) cultivars originating in different world countries were investigated and compared for their quantitative and qualitative abundance of phenolics and flavonoids. Moreover, the antioxidant properties were tested using two different methods. The total phenolic and total flavonoid content ranged from 0.897 to 4.226 mg GAE g -1 dw and from 0.238 to 4.626 mg rutin g -1 dw, respectively. Flavonoids -rutin, quercetin, and hydroxybenzoic acids -gallic, protocatechuic, vanillic and syringic were identified and quantified. Rutin was the most abundant flavonoid and protocatechuic acid was the most abundant phenolic acid in evaluated cultivars. All cultivars showed significant antiradical properties, but their chelating activity was weak. The German cultivar of tartary buckwheat Lifago had significantly higher phenolic content and better antioxidant properties than other cultivars. The content of rutin was 24 times higher and free radicals scavenging activity about 70 % higher than the average value of other cultivars.

show abstract

“…Cereal Research Communications 44, 2016 matory, and the improvement of plasma cholesterol, hypertension and diabetes (Couch et al 1946;Steadman et al 2001a;Milde et al 2004;Qin et al 2010;Choi et al 2015;Giménez-Bastida and Zieliński 2015). Therefore, buckwheat is recognized as an important raw material for functional food source in many countries, including China and Japan (Ötles and Cagindi, 2006;Bystrická et al 2011;Chen, 2012;Ahmed et al 2014).…”

Section: Liang Et Al: Characteristics Of High-yield Buckwheatmentioning

confidence: 99%

Characteristics of the grain-filling process and starch accumulation of high-yield common buckwheat ‘cv. Fengtian 1’ and tartary buckwheat ‘cv. Jingqiao 2’

Liang¹,

Song²,

Guo³

et al. 2016

Cereal Research Communications

View full text Add to dashboard Cite

High-yield common buckwheat 'cv. Fengtian 1' (FT1) and tartary buckwheat 'cv. Jingqiao 2' (JQ2) were selected to investigate the characteristics of the grain-filling process and starch accumulation of high-yield buckwheat. FT1 had an average yield that was 43.0% higher than that of the control 'cv. Tongliaobendixiaoli' (TLBDXL) in two growing seasons, while JQ2 had an average yield that was 27.3% higher than that of the control 'cv. Chuanqiao 2' (CQ2). The Richards equation was utilized to evaluate the grain-filling process of buckwheat. Both FT1 and JQ2 showed higher values of initial growth power and final grain weight and longer linear increase phase, compared with respective control. These values suggest that the higher initial increasing rate and the longer active growth period during grain filling play important roles to increase buckwheat yield. Similar patterns of starch, amylose and amylopectin accumulation were detected in common buckwheat, leading to similar concentration of each constituent at maturity in FT1 and TLBDXL. Tartary buckwheat showed an increasing accumulation pattern of amylose in developing seeds, which differed from that of starch and amylopectin. This pattern led to a significant difference of the concentrations of amylose and amylopectin at maturity between JQ2 and CQ2, the mechanisms of which remained unclear. Nevertheless, both FT1 and JQ2 showed increased starch, amylose, and amylopectin accumulation during the physiological maturity of grains. The results suggest that prolonging the active grain-filling period to increase carbohydrate partitioning from source to seed sink can be an effective strategy to improve buckwheat yield.

show abstract

Nutritional composition and flavonoids content of flour from different buckwheat cultivars

Cited by 182 publications

References 17 publications

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Buckwheat cultivars — phenolic compounds profiles and antioxidant properties

Characteristics of the grain-filling process and starch accumulation of high-yield common buckwheat ‘cv. Fengtian 1’ and tartary buckwheat ‘cv. Jingqiao 2’

Contact Info

Product

Resources

About