Phenolic Profiles and Antioxidant Activity of Buckwheat (Fagopyrum esculentum Möench and Fagopyrum tartaricum L. Gaerth) Hulls, Brans and Flours

Li, Fuhua; Yuan, Ye; Yang, Xiaolan; Tao, Shu-ying; Ming, Jian

doi:10.1016/s2095-3119(13)60371-8

Cited by 60 publications

(46 citation statements)

References 24 publications

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“…Research evidence shows that according to total phenolic content and antioxidant activity in agricultural crops, buckwheat is of the most important plants. Li et al (2013) reported that extract of buckwheat husks has significantly more phenolic compounds than buckwheat grain with husks. Buckwheat husks exhibited the highest antioxidant activity.…”

Section: Resultsmentioning

confidence: 99%

“…Buckwheat is an important dietary product, since it contains proteins with high biological value and balanced amino acid composition (Vojtíšková et al, 2012). It is also abundant in the bioactive compounds characterised by antioxidant properties (Li et al, 2013). Buckwheat husks constitute 17-20% of the total buckwheat production and is removed by impact milling.…”

Section: Introductionmentioning

confidence: 99%

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Biologically active phenolic compounds in buckwheat, oats and winter spelt wheat

Kerienė

Mankevičienè

Bliznikas

et al. 2015

Zemdirbyste-Agriculture

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The current study was aimed to determine the total phenolic content and antioxidant activity, rutin, quercetin and phenolic acids content in buckwheat, husked and common oats, winter spelt, winter and spring wheat grain with and without husks or glume, only husks or glume as well as to estimate phenolic compounds ratio and to compare their distribution between cereal grain and husks or glume. In this way to ascertain the losses of phenolic compounds in grain which will be used for food production. Total phenolic content and antioxidant activity were determined using the spectrophotometric method and individual phenolic compounds were estimated by high performance liquid chromatography. The significantly highest total phenolic content (10.2 ± 1.6 mg g -1 dry weight (d.w.) in grain with husks and 14.1 ± 2.0 mg g -1 d.w. in husks), antioxidant activity (2-4 times), rutin concentration (from 146.5 to 406.3 µg g -1 d.w.) and with a few exceptions hydroxybenzoic acids concentrations of all group of cereal samples (grain with and without husks or glume and only husks or glume) were established for buckwheat. Oats grain without husks or only husks were distinguished by the highest quercetin content, which was higher in husked oats samples (31-89 µg g -1 d.w.). The highest total phenolic acids content was in common oats husks (882.4 µg g -1 d.w.). Ferulic and p-coumaric acid significantly (P < 0.01) predominated in all oats and wheat samples and accounted for about 70-90% of the total phenolic acids content. Syringic acid is characteristic of oats, winter spelt and winter wheat grain without glume and only glume. In all group of cereal samples sinapic acid predominated only in cereal grain with and without husks or glume. Significantly (P < 0.05) higher concentrations of vanillic, p-hydroxybenzoic, 3,4-dihydroxybenzoic, p-coumaric, ferulic acids, total phenolic content, antioxidant activity were quantified in cereal husks or glume compared with those in grain with and without husks or glume.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Biologically active phenolic compounds in buckwheat, oats and winter spelt wheat

Kerienė

Mankevičienè

Bliznikas

et al. 2015

Zemdirbyste-Agriculture

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“…Contrary to Velioglu and others () and Guo and others (), they did not find a correlation between the content of rutin and the antioxidative activity of buckwheat. In the studies of Li and others (), the correlation between the total content of phenolic compounds in hull and bran extracts and the antioxidative activity was not statistically significant; in the case of buckwheat flour a correlation was found between the content of polyphenols and free radicals scavenging DPPH ( r s = 0.79, P < 0.05).…”

Section: Resultsmentioning

confidence: 88%

The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen‐Stored Meat Products

Hęś

Szwengiel

Dziedzic

et al. 2017

Journal of Food Science

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This study investigated the effect of antioxidants on lipid stability of frozen-stored meat products. Buckwheat hull extract was used to enrich fried meatballs made from ground pork. During 180-d storage of meat products, lipid oxidation (peroxide and 2-thiobarbituric acid reactive substances [TBARS] value) was periodically monitored. The results were compared with butylated hydroxytoluene (BHT). The addition of antioxidants decreased lipid oxidation in stored meatballs. The highest ability to control peroxide and TBARS values was demonstrated for buckwheat hull extract. Moreover, buckwheat hull extract showed a higher 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity as well as higher Fe(II) ion chelating ability, as compared with BHT. The total content of phenolic compounds are highly correlated to the individual polyphenols in extract of buckwheat hull, among which the following were assayed: 3,4-dihydroxybenzoic acid, 4-hydroxybenzoic acid, gallic acid, isovanillic acid and p-coumaric acid, and flavonoids: isoorientin, quercetin, quercetin 3-d-glucoside, rutin, and vitexin. These results indicate that plant extracts can be used to prolong shelf life of products by protecting them against lipid oxidation and deterioration of their nutritional quality.

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“…A very weak correlation was seen between TPC and AA while a moderate negative correlation was observed between TPC and vitamin E content. It was reported that although many studies on different food samples show that AA is highly correlated with the components commonly associated with the antioxidant property of a food, it is not applicable for all due to the presence of other food components such as pigments, ascorbates, and others (Babbar, Oberoi, Uppal, & Patil, 2011;Li, Yuan, Yang, Tao, & Ming, 2013).…”

Section: Relationship Between Tpc Vitamin E Content and Aamentioning

confidence: 99%

Variations in vitamin E, phenolic content, and antioxidant properties of different wheat cultivars of South Korea

Jeong

Chun

Jung

et al. 2017

CyTA - Journal of Food

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The vitamin E, total phenolic content (TPC), and antioxidant activity (AA) profiles of 32 whole wheat cultivars were investigated. Samples were classified based on its hardness (HW: hard wheat, MW: medium wheat, and SW: soft wheat) for easy identification. Total vitamin E content ranged from 64.38 SW2 to 111.83 MW9 mg/kg; α-tocopherol (6.03 MW13 to 21.98 MW2 mg/kg), β-T (2.14 MW8 to 21.01 MW9 mg/kg), α-tocotrienol (4.28 MW12 to 9.34 MW9 mg/kg), and β-T3 (38.71 MW16 to 61.07 MW9 mg/kg) were the predominant homologs, with β-T3 as the highest. AA ranged from 334.40 MW4 to 584.80 HW4 μmol gallic acid equivalent/kg while TPC varied from 1139.70 SW6 to 2772.60 MW1 μmol GAE/kg. Significant differences in the vitamin E content, TPC, and AA were found among the cultivars regardless of its hardness index. A very weak correlation was found between TPC and AA while a moderate negative correlation was observed between vitamin E content and AA. Results from this study can serve as basis of further studies on the bioactive profiles of Korean wheat cultivars.Variaciones en el contenido de vitamina E, el contenido fenólico y las propiedades antioxidantes de cultivares de trigo procedentes de Corea del Sur RESUMEN El presente estudio analizó el perfil de 32 cultivares de trigo integral, determinando su contenido de vitamina E, el contenido fenólico total (TPC) y la actividad antioxidante. Para facilitar su identificación, las muestras fueron clasificadas según su dureza (HW: trigo duro, MW: trigo medio, SW: trigo blando). Se comprobó que el contenido total de vitamina E osciló entre 64,38 SW2~1 11,83 MW9 mg/kg, y que los homólogos predominantes fueron α-Tocoferol (6,03 MW13~2 1,98 MW2 mg/kg), β-T (2,14 MW8~2 1,01 MW9 mg/kg), α-Tocotrienol (4,28 MW12~9 ,34 MW9 mg/kg) y β-T3 (38,71 MW16~6 1,07 MW9 mg/kg), siendo β-T3 el que presentó mayor concentración. La AA varió entre 334,40 MW4 y 584,80 HW4 μmol equivalentes de ácido gálico (GAE)/kg, mientras que el TPC osciló entre 1139,70 SW6 y 2772,60 MW1 μmol GAE/kg. Independientemente del índice de dureza, se registraron diferencias significativas en el contenido de vitamina E, el TPC y la AA de los distintos cultivares. Asimismo, se constató una correlación muy débil entre el TPC y la AA, y una correlación negativa moderada entre el contenido de vitamina E y la AA. Los resultados de este estudio pueden servir de base para la realización de estudios adicionales sobre perfiles bioactivos de cultivares de trigo coreano. ARTICLE HISTORY

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Phenolic Profiles and Antioxidant Activity of Buckwheat (Fagopyrum esculentum Möench and Fagopyrum tartaricum L. Gaerth) Hulls, Brans and Flours

Cited by 60 publications

References 24 publications

Biologically active phenolic compounds in buckwheat, oats and winter spelt wheat

Biologically active phenolic compounds in buckwheat, oats and winter spelt wheat

The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen‐Stored Meat Products

Variations in vitamin E, phenolic content, and antioxidant properties of different wheat cultivars of South Korea

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