Optical, rheological, thermal, and microstructural elucidation of rutin enrichment in Tartary buckwheat flour by hydrothermal treatments

Oh, Minsu; Oh, Imkyung; Jeong, Sungmin; Lee, Suyong

doi:10.1016/j.foodchem.2019.125193

Cited by 21 publications

(16 citation statements)

References 23 publications

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“…This result can be explained by rutin migration from the bran to the flour fraction upon hydrothermal treatments, showing reduced rutin in the bran, but increased rutin in the flour in the hydrothermally treated TBFEs [26]. Moreover, deactivation of rutin 3-glucosidase by hydrothermal treatments contribute to maintain high amounts of rutin, total polyphenols, and total flavonoids in TBFEs [26,41,42]. The contents of total polyphenols and total flavonoids also increased in the three hydrothermally treated TBFEs compared with native TBFEs (Figure 2).…”

Section: Contents Of Rutin Total Polyphenols and Total Flavonoidsmentioning

confidence: 93%

“…It is clear that hydrothermal treatments lead to increased rutin levels as well as total polyphenol and flavonoid contents, which play important roles in antioxidant activity. This result can be explained by rutin migration from the bran to the flour fraction upon hydrothermal treatments, showing reduced rutin in the bran, but increased rutin in the flour in the hydrothermally treated TBFEs [26]. Moreover, deactivation of rutin 3-glucosidase by hydrothermal treatments contribute to maintain high amounts of rutin, total polyphenols, and total flavonoids in TBFEs [26,41,42].…”

Section: Contents Of Rutin Total Polyphenols and Total Flavonoidsmentioning

confidence: 94%

“…Hydrothermally treated TB flours (steamed, boiled, and autoclaved) were provided by Sejong University according to the method published [26]. Briefly, for steamed, boiled, and autoclaved samples, the TB grains (150 g) were steamed over boiling water in a closed chamber, soaked in boiling water (2000 mL), and autoclaved (121 • C), respectively, for 15 min.…”

Section: Extraction Of Native and Hydrothermally Treated Tb Floursmentioning

confidence: 99%

“…2 of 14 In order to prevent rutin conversion into quercetin, much attention has been given to hydrothermal treatments at 80-121 • C, which lead to the deactivation of rutin 3-glucosidase and thereby maintain high amounts of rutin in TB [16,[23][24][25]. In previous research, three different hydrothermal treatments (steaming, boiling, and autoclaving) were applied to TB grains, and rutin-enriched buckwheat flours were obtained from milling fractions (hull, bran, and flour) [26]. Optical, rheological, and structural characterizations of rutin-enriched TB flours were carried out, showing rutin migration from the bran to the flour fraction upon hydrothermal treatments [26].…”

Section: Introductionmentioning

confidence: 99%

“…In previous research, three different hydrothermal treatments (steaming, boiling, and autoclaving) were applied to TB grains, and rutin-enriched buckwheat flours were obtained from milling fractions (hull, bran, and flour) [26]. Optical, rheological, and structural characterizations of rutin-enriched TB flours were carried out, showing rutin migration from the bran to the flour fraction upon hydrothermal treatments [26]. To date, most studies have focused on the development of hydrothermal processing to obtain rutin-enriched TB flour and its physicochemical characterization.…”

Section: Introductionmentioning

confidence: 99%

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Hydrothermal Treatment Enhances Antioxidant Activity and Intestinal Absorption of Rutin in Tartary Buckwheat Flour Extracts

Jin

Choi

2019

Foods

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Tartary buckwheat (Fagopyrum esculentum) is widely used in the food industry due to its functionality, which is related to its high rutin content. However, rutin is easily converted into quercetin by an endogenous enzyme during processing, resulting in a bitter taste. In this study, rutin-enriched Tartary buckwheat flour extracts (TBFEs) were obtained by hydrothermal treatments (autoclaving, boiling, and steaming), and their antioxidant activity was evaluated in human intestinal cells. The intestinal absorption of the hydrothermally treated TBFEs was also investigated using in vitro models of intestinal barriers and an ex vivo model of intestinal absorption. The results demonstrated that all of the hydrothermally treated TBFEs had increased rutin, total polyphenol, and total flavonoid contents, which enhance the in vitro and intracellular radical scavenging activities. Antioxidant enzyme activity, cellular uptake efficiency, in vitro intestinal transport efficacy, and ex vivo intestinal absorption of the hydrothermally treated TBFEs were also enhanced compared with those of native TBFE or standard rutin. These findings suggest the promising potential of hydrothermally treated TBFEs for a wide range of applications in the functional food industry.

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Section: Contents Of Rutin Total Polyphenols and Total Flavonoidsmentioning

confidence: 93%

Section: Contents Of Rutin Total Polyphenols and Total Flavonoidsmentioning

confidence: 94%

Section: Extraction Of Native and Hydrothermally Treated Tb Floursmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Hydrothermal Treatment Enhances Antioxidant Activity and Intestinal Absorption of Rutin in Tartary Buckwheat Flour Extracts

Jin

Choi

2019

Foods

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Purification of rutin by supercritical fluid simulated moving bed chromatography

Geng

Yang

et al. 2021

Can J Chem Eng

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Recent studies have shown that rutin (Quercetin‐3‐O‐rhamnosylglucoside) may have an inhibitory effect on COVID‐19. Rutin can be extracted from Tartary buckwheat as an active pharmaceutical ingredient. Nevertheless, its purification is mainly hindered by Kaempferol‐3‐O‐rutinoside (K3R) due to their similar molecular structures. This study intends to propose a simulated moving bed (SMB) chromatography process of rutin and K3R to achieve continuous production. True moving bed (TMB) and SMB models were established to numerically analyze and optimize this process. The system consists of a four‐zone SMB with two columns in each zone. The effects of the switch interval, feed flowrate, desorbent flowrate, extract flowrate, raffinate flowrate, and recycle flowrate on the purity and yield of rutin and K3R were investigated and the optimized conditions were chosen as 5 min, 3.5, 40, 34, 9.5, and 24.5 L/min, respectively. Consequently, the purities of 99.64% and 99.25%, and the yields of 99.81% and 99.37% for rutin and K3R were obtained, respectively. The simulation results can provide a guidance for the future industrial application of SF‐SMB to separate rutin and K3R.

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Buckwheat noodles: processing and quality enhancement

Puligundla

Lim

2021

Food Sci Biotechnol

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Optical, rheological, thermal, and microstructural elucidation of rutin enrichment in Tartary buckwheat flour by hydrothermal treatments

Cited by 21 publications

References 23 publications

Hydrothermal Treatment Enhances Antioxidant Activity and Intestinal Absorption of Rutin in Tartary Buckwheat Flour Extracts

Hydrothermal Treatment Enhances Antioxidant Activity and Intestinal Absorption of Rutin in Tartary Buckwheat Flour Extracts

Purification of rutin by supercritical fluid simulated moving bed chromatography

Buckwheat noodles: processing and quality enhancement

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